Patty Melt

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Golden, buttery rye bread, juicy beef patties, melty cheese, sweet caramelized onions, and a tangy burger sauce—this patty melt is comfort food at its best with diner-style vibes in every bite.

Course brunch, Dinner, lunch

Cuisine American

Keyword classic diner-style patty melt, Patty melt recipe, patty melt sauce

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 911

Author Erren Hart

Ingredients

For The Caramelized Onions

2 large yellow onions sliced
2 tablespoons olive oil
¼ cup water
½ teaspoon Kosher salt
1 tablespoon brown sugar
1 teaspoon apple cider vinegar

For The Sauce

4 tablespoons mayonnaise
3 tablespoons ketchup
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
salt and pepper to taste

For The Patties

1 ½ pounds ground beef 80/20
1 tablespoon Worcestershire sauce
½ teaspoon Kosher salt
¼ teaspoon black pepper
8 slices rye bread
4 slices Swiss cheese
4 slices cheddar cheese or American cheese
4 tablespoons unsalted butter at room temperature

US Customary - Metric

Instructions

Caramelize the Onions

Heat the olive oil in a large skillet over medium-low heat.
Add the sliced onions and Kosher salt. Cook slowly, stirring often, for about 20-25 minutes until they’re soft and golden.
Add water as needed to deglaze the pan and keep the onions from burning—this helps them get jammy and sweet.
Stir in the brown sugar and apple cider vinegar. Cook for 3-5 more minutes until the onions are deep golden and super tender. Set aside.

Mix the Sauce

In a small bowl, mix together the mayonnaise, ketchup, Dijon mustard, apple cider vinegar, and garlic powder.
Season with a pinch of salt and pepper to taste. Set aside for sandwich assembly.

Prep and Cook the Patties

In a bowl, gently mix the ground beef, Worcestershire sauce, Kosher salt, and black pepper.
Divide into 4 equal portions and shape into thin, wide patties—slightly larger than your bread slices (they’ll shrink while cooking). Use your fingers to create a slight indent in the center of the patty. This will help it cook evenly and prevent bubbling.
Heat a skillet or griddle over medium-high heat. Cook patties for 3-4 minutes per side until browned and cooked through. Set aside.

Assemble and Grill the Patty Melts

Spread a little butter on one side of each slice of rye bread.
On the unbuttered side, layer a spoonful of sauce, 1 slice of swiss cheese, 1 beef patty, A scoop of caramelized onions, and one slice of cheddar cheese
Top with another piece of bread, buttered side facing out
Heat a clean skillet over medium heat. Cook each sandwich for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden and crispy and the cheese is melty inside.

Video

Notes

Erren's Top Tips

Use good-quality ground beef.
Go for 80/20 ground beef—it’s the perfect balance of juicy and flavorful without being too greasy.

Shape patties wider than the bread.
Your burgers will shrink a bit while cooking, so make sure the patties are slightly larger than your bread slices to start.

Indent the center of each patty.
Use your thumb to press a small dent in the middle of each patty. This helps them cook evenly and prevents them from puffing up in the pan.

Take your time with the onions.
Don’t rush the caramelization—it’s tempting, we know! But slow and low gives you that rich, jammy sweetness that takes this sandwich to the next level.

Toast low and slow.
When you’re grilling the sandwiches, medium heat is your friend. You want that bread golden and crisp while the cheese has time to melt all the way through.

Butter the outside of the bread.
This gives you that classic, golden crust. You want that melt-in-your-mouth crunch.

Press gently with a spatula.
Not a smash, just a gentle press. This helps the sandwich cook evenly and stick together without squeezing out the good stuff.

Storage & Freezing Instructions

To Store (Short-Term):

Store leftover cooked patty melts in an airtight container in the fridge for up to 3 days.

Reheat in a skillet over medium heat for the best texture—skip the microwave if you want to keep that bread crispy!

To Freeze (Make-Ahead Friendly):

Freeze the cooked beef patties separately in a sealed container for up to 2 months.

Caramelized onions can also be frozen in small portions (ice cube trays work great!).

Don’t freeze the assembled sandwich—bread can get soggy. Instead, assemble fresh when ready to eat.

To Reheat Frozen Patties:

Thaw overnight in the fridge, then reheat in a hot skillet or under the broiler.

Nutrition