Patty melts 😍 — the perfect love child of a burger and a grilled cheese.
Here’s how to make a classic, diner-style patty melt that’s juicy, melty, and outrageously good.
The classic patty melt (done right)
Ingredients
- Ground beef (80/20 is ideal)
- Rye bread (swirled rye if you can find it)
- Swiss cheese (classic) or Swiss + cheddar
- Yellow or sweet onions
- Butter
- Salt & pepper
Step-by-step
- Caramelize the onions
- Low heat, butter or oil
- Cook 20–30 minutes until deep golden and jammy
- Don’t rush this — it’s the soul of the sandwich
- Form the patties
- Thin, oval-shaped to match the bread
- Season generously with salt & pepper
- Cook the patties
- Medium-high heat, 2–3 minutes per side
- You want a good crust, not thick burgers
- Assemble
- Butter the outside of the rye bread
- Inside: Swiss cheese → patty → onions → more cheese
- Grill the sandwich
- Medium-low heat
- Press lightly with a spatula
- Flip once, cook until bread is golden and cheese is fully melted
Pro tips 🧠
- Two slices of cheese = better melt + acts like glue
- Cover the pan for 30 seconds to help melt the cheese
- Mayo + butter on the outside = extra crisp
Diner upgrades (optional but elite)
- Splash of Worcestershire on the patty
- Pinch of garlic powder or black pepper in the onions
- Side of thousand island or special sauce
What to serve with it
- Crispy fries
- Onion rings
- Pickles
- Classic diner coleslaw
If you want, I can give you:
- A 5-ingredient ultra-fast version
- A crispy smash-style patty melt
- Or a next-level gourmet take
Just say the word 🥪🔥
