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Make a delicious classic patty melt at home in minutes!
This patty melt recipe, combines the best of a grilled cheese sandwich and burger, topped with caramelized onions and Swiss cheese for a diner classic at home.
A patty melt is different from a good ol’ cheeseburger as the beef patty is topped with caramelized onions between two slices of bread. It’s cooked ‘grilled-cheese-style’ for a perfect bite.
- A classic patty melt is a comforting cross between a melty grilled cheese sandwich and a juicy burger with retro-style flavor.
- You can make them with simple ingredients that are likely already on hand.
- It tastes delicious with a seasoned beef patty, caramelized onions, and Swiss cheese.
- They’re a perfect last-minute dinner; swap out frozen beef patties for easy prep.
What You’ll Need to Make a Patty Melt
Ground Beef: Use an 80/20 blend of ground beef; it has enough fat to make the burger patties juicy without being too fatty. You can replace it with frozen beef patties cooked according to package directions. I keep the seasonings simple in this recipe but feel free to add garlic powder or your favorite seasonings.
Onions: Use any variety of onions. Caramelizing onions is best when its done very low and slow.
Cheese: I love a slice of Swiss cheese on a patty melt, but feel free to use cheddar cheese, American cheese, or your favorite variety.
Bread: Patty melts generally replace the buns with thick slices of bread. Use a hearty bread like sourdough, marble rye, or even Texas toast. Thicker pieces of bread work best.
Sauce: Sauces are optional, but I love Thousand Island dressing or burger sauce. You can add ketchup, relish, or mustard, or just serve them on the side for dipping.
Variations: Customize patty melts with strips of cooked bacon, pickle slices, sautéed mushrooms, creamy coleslaw, or sauerkraut.
How to Make a Patty Melt
Make this delicious diner classic at home in minutes!
- Caramelize the onions and set aside. (See recipe below.)
- Cook patties to the desired doneness.
- Layer beef patty, cheese, onions, and sauce between buttered bread slices.
- Grill until the cheese is melted and the sandwich is heated through.
Patty Melt Tips & Tricks
- Shape the patty to the size of the bread so a little bit of everything gets into every bite!
- For the best, less soggy patty melts, let the beef patties drain on clean paper towels before assembling.
- Make patty melts in advance and wrap them in aluminum foil before refrigerating for 3-4 days. Pop them in the toaster to warm them up again or reheat in the air fryer.
What to Serve with Patty Melt
Did your family love this Patty Melt Recipe? Be sure to leave a comment and rating below!
Patty Melt
A juicy beef patty is layered with sautéed onions, Swiss cheese and tangy dressing between slices of crunchy pan-grilled bread.
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In a medium skillet, combine sliced onions and 2 tablespoons of butter. Cook over low heat until onions are golden, about 20 to 25 minutes, stirring occasionally.
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Meanwhile, combine beef, Worcestershire sauce, salt & pepper. Form the beef mixture into four thin patties shaped similar to the bread.
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In a cast iron skillet, melt 1 tablespoon butter over medium-high heat. Add the patties and cook for 3 to 4 minutes on each side or to desired doneness. Transfer to a plate and set aside.
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Top each slice of bread with the dressing and mustard if using. Add a slice of cheese, onions, and beef patty. Top with the remaining slice of bread.
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In a clean skillet or on an electric griddle, melt 2 tableespoons of butter. Add the patty melts and cook for 3 to 4 minutes or until golden brown.
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With a spatula, flip each sandwich over and grill on the other side, adding more butter as needed, until the cheese ismelted and the bread is lightly toasted.
- Beef patties may be made ahead and refrigerated in an air-tight container for 3 days.
- Frozen beef patties can be used in place of fresh beef. Season to taste and prepare according to package directions.
- Store leftover beef patties for up to 4 months by foil wrapping, followed by plastic wrap and placing them in a freezer bag.
Calories: 896 | Carbohydrates: 38g | Protein: 44g | Fat: 63g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 178mg | Sodium: 849mg | Potassium: 544mg | Fiber: 4g | Sugar: 6g | Vitamin A: 954IU | Vitamin C: 3mg | Calcium: 688mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Lunch, Main Course, Sandwich
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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