Classic American Patty Melts
The ultimate crossroads between a burger and a grilled cheese. Thick rye bread, caramelized onions, and juicy beef.
"A true diner staple, the Patty Melt is all about the textures. You want that distinct crunch from butter-toasted rye bread, the sweetness of slowly caramelized onions, and a patty that's seasoned just right. It's comfort food at its finest."
🛒 Ingredients
The Onions- Large Yellow Onion1, sliced
- Butter1 tbsp
- SaltPinch
- Ground Beef (80/20)340g
- Rye Bread Slices4 thick slices
- Swiss Cheese Slices4 slices
- Butter (Softened)2 tbsp
- Worcestershire Sauce1 tsp
👩🍳 Instructions
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1Caramelize the Onions
Melt butter in a skillet over medium-low heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until soft and golden brown. Set aside.
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2Shape the Patties
Divide the beef into two equal portions. Shape them into oval patties that match the size and shape of your rye bread slices. Season both sides with salt, pepper, and a dash of Worcestershire sauce.
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3Cook the Beef
Increase heat to medium-high. Sear the patties for 3-4 minutes per side until cooked through. Remove and wipe the skillet clean.
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4Assemble & Melt
Butter one side of each bread slice. Place two slices, butter-side down, in the skillet. Top with a slice of Swiss cheese, the beef patty, a heap of onions, another slice of cheese, and the remaining bread (butter-side up).
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5The Final Toast
Grill over medium heat for 2-3 minutes per side until the bread is golden brown and the cheese is fully melted. Slice diagonally and serve warm.
💡 Chef's Tips
- Use 80/20 ground beef for the best flavor; lean beef can make the sandwich too dry.
- If you don't like Rye bread, Sourdough is an excellent alternative for a Patty Melt.
- To get that even, golden crust, press down slightly with a spatula while toasting the sandwich.