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Classic Patty Melt Recipe
Ash Tyrrell

Classic Patty Melt Recipe

I still remember the first time I made a patty melt at home instead of ordering one at the diner, and I was shocked at how easy it was. All it takes is a good beef patty, sweet caramelized onions, melty Swiss cheese, and buttery rye bread grilled until crisp.
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Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend works best since the extra fat keeps the patties juicy and full of flavor
  • 2 large yellow onions thinly sliced (yellow onions caramelize sweeter and softer than red or white onions)
  • 3 tablespoons butter divided (used for both the onions and for grilling the bread to a golden crisp)
  • 1 teaspoon Worcestershire sauce adds a savory depth to the beef without overpowering it
  • 1/2 teaspoon kosher salt season the meat lightly since the cheese and bread add their own salt
  • 1/4 teaspoon black pepper freshly cracked pepper gives a sharper bite than pre-ground
  • 8 slices rye bread seeded or seedless both work, but go with a sturdy bakery loaf so it holds up on the grill
  • 8 slices Swiss cheese freshly sliced or shredded (pre-shredded cheese has anti-caking coatings that keep it from melting as smoothly)
  • 1 tablespoon vegetable oil helps the onions cook evenly without burning before they caramelize

Method
 

  1. Melt 2 tablespoons of butter with the vegetable oil in a large skillet over medium-low heat. Add the sliced onions and stir to coat them evenly in the fat. Cook for about 25 to 30 minutes, stirring every few minutes, until the onions turn deep golden brown and smell sweet.
  2. While the onions cook, add the ground beef to a mixing bowl along with the Worcestershire sauce, salt, and pepper. Mix gently with your hands just until combined, since overworking the meat makes the patties tough. Divide the mixture into 4 equal portions and shape them into thin oval patties that roughly match the size of your bread slices.
  3. Once the onions are done, move them to a plate and wipe out the skillet. Heat the pan over medium heat and add the patties, letting them cook undisturbed for about 3 minutes so a good crust forms underneath. Flip once and cook for another 2 to 3 minutes until the beef is cooked through.
  4. Lay out 4 slices of rye bread and top each with a slice of Swiss cheese, followed by a beef patty, a portion of the caramelized onions, and another slice of cheese. Close each sandwich with the remaining bread slices, pressing down gently so everything holds together.
  5. Melt the remaining butter and brush it over the outside of each sandwich. Place the sandwiches in the same skillet over medium-low heat and cook for 3 to 4 minutes per side, pressing lightly with the spatula, until the bread is crisp and golden and the cheese has fully melted.

Notes

  • I always slice my onions thin and even so they cook at the same rate and caramelize without any burnt or raw patches.
  • I never rush the onions. Low and slow heat is what gives them that deep, sweet flavor, so I resist turning up the heat even when I'm impatient.
  • I like to press my patties thinner than a regular burger since a thick patty can make the sandwich hard to bite through.
  • I always grill my sandwich in the same pan I used for the onions, since the leftover flavor soaks right into the bread.
  • I keep my heat on medium-low when grilling the bread so the outside doesn't burn before the cheese has time to melt inside.