Classic Patty Melt

Square side shot of a patty melt recipe.

This classic patty melt features a seasoned beef patty, melted cheese, and buttery caramelized onions on toasted rye bread. It's a diner-style favorite you can easily make at home.

Course Dinner, Lunch

Cuisine American

Keyword best patty melts recipe, classic patty melt recipe, diner-style patty melt, patty melt, patty melt recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings sandwiches

Calories 742kcal

Author Blair Lonergan

Equipment

Large skillet
griddle

Ingredients

6 tablespoons salted butter, divided
2 onions, halved and thinly sliced
1 lb. ground beef
1 ½ teaspoons Worcestershire sauce
¾ teaspoon kosher salt
¼ teaspoon black pepper
6 tablespoons mayonnaise
2 tablespoons ketchup
2 teaspoons sweet pickle relish
8 slices rye bread (or substitute sourdough)
4 large slices sharp cheddar cheese (or substitute Swiss)

Instructions

Caramelize the onions: In a medium skillet, melt 2 tablespoons of butter over medium heat. Add onion and cook, stirring occasionally, until soft and golden brown, about 25 to 30 minutes. Remove from heat and set aside.
Make the patties: In a large bowl, combine ground beef, Worcestershire sauce, salt, and pepper. Shape mixture into 4 thin, oval patties (about 6 inches by 4 inches each).
Cook the patties: Melt 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Cook 2 patties until well browned on both sides and cooked through, about 2 minutes per side. Transfer to a plate. Repeat with another tablespoon of butter and the remaining 2 patties. Wipe skillet clean.
Make the sauce: In a small bowl, stir together the mayonnaise, ketchup, and relish. Set aside.
Assemble the sandwiches: Layer one slice of bread with 1 tablespoon of sauce, a slice of cheese, a beef patty, a couple tablespoons of caramelized onions, and another tablespoon of sauce. Top with another slice of bread. Repeat with remaining ingredients to create 4 sandwiches.
Griddle the sandwiches: Melt 1 tablespoon of butter in the large skillet over medium heat. Cook 2 sandwiches until golden brown and cheese is melted, about 3 to 4 minutes per side. Transfer to a baking sheet and keep warm in a 200°F oven. Repeat with remaining butter and sandwiches. Serve immediately.

Video

Notes

Shape patties thin: Aim for 6-inch by 4-inch ovals. They shrink when cooked and need to be thinner than a regular burger to fit nicely in the sandwich.
Use sturdy bread: Rye or sourdough hold up best. Avoid soft white sandwich bread.
For extra-crispy bread: Spread softened butter or mayonnaise on the outside of each slice before griddling.
Cheese options: Swiss is traditional, but cheddar, American, or Pepper Jack all work. Use two slices per sandwich for extra cheesy results.
Make ahead: Caramelize onions up to 2 days ahead. Shape patties up to 1 day ahead. Make sauce a few days ahead. Store everything in the fridge and assemble when ready.
Best skillet: A cast iron skillet or griddle gives you the crispiest bread and best sear.
If bread browns too fast: Reduce heat to medium-low so the cheese has time to melt before the bread burns.

Nutrition