This Patty Melt recipe is the perfect marriage between a burger and a grilled cheese sandwich. A juicy hamburger patty with onions and melted cheese between crispy, griddled bread makes a deliriously delicious and easy weeknight dinner!
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Why We Love This Patty Melt Recipe
This sandwich is a pure, mouth-watering delight! Butter-basted sandwich bread houses a thin, crispy hamburger patty, topped with sweet caramelized onions and melty cheese – yes, yes, and yes! If you love grilled cheese and you love burgers you have to give these homemade patty melts a go!
- Cheesy. We top each patty with creamy Swiss cheese, but of course, you can put in your faves!
- Crispy. Two buttery, griddled slices of bread create a super satisfying crunch!
- Easy. A one-pan recipe made with pantry staples means it’s easy and yummy!
Variations on Patty Melts
While we firmly believe that a traditional melt is perfect just the way it is, you can make some substitutions to suit your personal tastes or dietary needs.
- Patty: You can make the patties out of ground chicken or turkey instead of beef.
- Cheese: You can use cheddar or American cheese instead of Swiss.
- Bread: While rye is the most traditional, you can use any kind of sturdy sandwich bread.
- Butter: You can use mayonnaise instead of butter to cook the patty melts.
How to Store and Reheat
Store leftover patty melts in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven wrapped in aluminum foil for 15-25 minutes, removing the foil in the last 5 minutes. Alternatively, reheat in a hot skillet coated with butter until warm.
How to Freeze
Freeze fully assembled (but not buttered and griddled) patty melts in an airtight container or tightly wrapped in aluminum foil for up to 3 months. Reheat from frozen in a skillet or in the oven.
Serving Suggestions
These patty melts taste great slathered with our favorite burger sauce and with a pickle spear on the side! Add some french fries or onion rings for a true diner meal, or go the healthy route and serve them with a side salad.
More Burger Recipes To Try
- Stovetop Burgers
- Cheeseburger Sliders
- Broiled Hamburgers
- Air Fryer Hamburgers
- Butter Burgers
- Cheeseburger Bombs
- BBQ Burgers
Notes from the Test Kitchen
The onions can be prepared up to 3 days in advance and stored in the refrigerator until ready to use, while the beef patties can be prepared up to 1 day in advance and stored in the refrigerator until ready to use. Bring both to room temperature for 30-60 minutes before assembling and griddling the sandwiches.
Patty Melt Recipe
Equipment
Ingredients
- ½ cup unsalted butter divided (1 stick)
- 1 sweet onion halved and thinly sliced
- 1½ pounds 85% lean ground beef
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 8 slices marble rye bread
- 8 slices Swiss cheese
Instructions
- In a large cast-iron skillet set over medium heat, melt 4 tablespoons of butter. Add the onion and cook for 20 minutes until caramelized, stirring occasionally. Transfer onions to a plate and set aside.½ cup unsalted butter, 1 sweet onion
- Meanwhile, combine the ground beef, Worcestershire sauce, garlic powder, salt, and pepper. Mix until combined, then divide the mixture into 4 portions and form 4 oblong patties.1½ pounds 85% lean ground beef, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Melt another 2 tablespoons of butter in the skillet. Add the patties and cook 3-5 minutes per side, until desired doneness is reached. Transfer the cooked patties to a plate and tent with foil to keep warm.
- Drain the fat from the skillet, then return it to the stovetop. Melt the remaining butter and, working in batches, toast the bread until golden, 2 minutes per side, adding more butter if necessary.8 slices marble rye bread
- Place one slice of Swiss cheese on a piece of bread, then top with a patty, caramelized onions, another slice of cheese, and a second piece of bread. Repeat to create 4 patty melts.8 slices Swiss cheese
Video
Becky’s Tips
- The onions can be prepared up to 3 days in advance, and the beef patties can be prepared up to 1 day in advance and stored in the refrigerator until ready to use. Bring both to room temperature 30-60 minutes before assembling and griddling the sandwiches.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Patty Melt Step by Step
Caramelize the Onions: In a large cast-iron skillet set over medium heat, melt 4 tablespoons of butter. Add 1 sliced sweet onion and cook for 20 minutes until caramelized, stirring occasionally. Transfer onions to a plate and set aside.
Make the Patties: Meanwhile, combine 1½ pounds of lean ground beef, 1 teaspoon of Worcestershire sauce, ½ teaspoon of garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of ground pepper. Mix until combined, then divide the mixture into 4 portions and form 4 oblong patties.
Cook the Patties: Melt another 2 tablespoons of butter in the skillet. Add the patties and cook 3-5 minutes per side, until desired doneness is reached. Transfer the cooked patties to a plate and tent with foil to keep warm.
Assemble the Sandwiches: Drain the fat from the skillet, then return it to the stovetop. Melt the remaining 2 tablespoons of butter and, working in batches, toast 8 slices of marble rye bread until golden, 2 minutes per side, adding more butter if necessary. Place one slice of Swiss cheese on a piece of bread, then top with a patty, caramelized onions, another slice of cheese, and a second piece of bread. Repeat to create 4 patty melts.
A patty melt is a sandwich consisting of a ground beef patty with melted cheese and topped with caramelized onions between two slices of griddled bread. It’s like a cross between a hamburger and a grilled cheese sandwich.
A patty melt is a variation on a cheeseburger that is prepared on sandwich bread rather than a bun. The burger patty is thinner and oblong in shape to fit the larger bread, and the whole sandwich is basted in butter and pan-fried until crisp!
A hearty sandwich bread works best for a patty melt. I recommend sourdough, rye or marble rye, ciabatta, multigrain, whole wheat, or pumpernickel bread.
A classic patty melt is topped with sautéed onions and Swiss cheese. If you’re not a fan of Swiss, cheddar or American cheese also work well.
