Patty Melt

A Patty Melt is a deliciously cheesy way to change up a classic burger with ground beef, caramelized onions, and cheddar cheese layered in grilled rye bread.

Patty Melts are the perfect Sandwich Recipe. They’re filling, buttery, cheesy, beefy and melt right in your mouth. If you haven’t had one before think of them as somewhere between a regular hamburger and a Grilled Cheese. They’re the perfect way to enjoy the flavors of a burger without having to fire up the grill.

Classic Patty Melt sandwich halves in stack

PATTY MELT

This Patty Melt takes a classic ground beef patty and cooks it on rye bread with caramelized onions and melty cheese. You actually get double the delicious melty cheese by adding a slice of cheese to each side of the patty. Each bite is packed with gooey, stringy melted cheddar cheese for the ultimate comfort food.

If you’re looking for equally cheesy, easy sandwiches try our Sloppy Joe Grilled Cheese next. Either recipe is a great way to enjoy the classic combination of savory ground beef and melty cheese. They’re pure melty perfection, and great for lunch or dinner on nights when you don’t have the time or energy for any major meal.

This melt recipe is easy to make at any time of year. So, if you want to get the familiar flavors of a burger, but made in your house this is the way to go. No need for a grill, just cook the bread and patties to toasty perfection on a skillet, and enjoy your meal in a half hour.

MORE SANDWICH RECIPES

TIPS FOR MAKING THE PERFECT PATTY MELT

  • Patty mixture: To make the flavorful patties add the Worcestershire sauce, salt, pepper, and ground beef into a large mixing bowl. Combine the mixture with gloved hands and divide it into 4 equal parts. Form the 4 clumps of meat into patties and press down in the middle to make an indentation. Don’t handle the meat too much or you’ll end up with tough, less juicy Patty Melts.  
  • Onions: Put your cast-iron skillet over medium heat and add the butter and sliced onion to the dish. Stir the onions occasionally while they cook for 8-10 minutes. You want to cook them until they’re translucent and just starting to caramelize. 
  • Cook time: Remove the onions from the skillet and raise the heat. Then cook each patty for 4 minutes on each side. You may need to do this in batches depending on the size of your skillet. 
  • Bread: Spread mayonnaise on one side of each of your bread slices. Then place 4 pieces in the skillet mayonnaise side down. 
  • Assemble: Add the cheddar cheese to the top, then the patty, onions, and top that off with a second slice of cheese. Add the top slice of bread to each sandwich with the mayonnaise facing out. Cook for another 2-3 minutes until the bread is golden brown then flip the sandwich and cook for 4 minutes. Press down on the Patty Melt gently and serve.

Classic Patty Melt bread, cheese, burger and caramelized onions on griddle

VARIATIONS ON PATTY MELTS

  • Cheese: Instead of cheddar cheese you can try using Swiss cheese, American cheese, provolone cheese, mozzarella, Pepper Jack, or gouda in your Patty Melt. Replace the cheddar cheese entirely with the new variety, or just use one slice of cheddar and one slice of the new cheese. 
  • Bread: You can also exchange the rye bread for different kinds of bread. Try using sourdough, french bread, white bread, wheat bread, or even gluten-free bread. 
  • Add-ins: The sandwich would also taste amazing with vegetables in it like mushrooms, tomato, red pepper, arugula, cucumber, or spinach.

SIDES TO SERVE WITH YOUR PATTY MELT

HOW TO STORE PATTY MELTS

  • Serve: Patty Melts are best served fresh, and shouldn’t be left at room temperature for more than 2 hours. 
  • Store: If you do have leftover sandwiches, wrap them in plastic wrap or aluminum foil to store in the fridge. You can keep them for a day and reheat them on a cast-iron skillet. 
  • Freeze: You can also wrap and freeze the sandwich for up to 3 months.

Classic Patty Melt on cutting board with caramelized onions

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Patty Melt

A Patty Melt is a deliciously cheesy way to change up a classic burger with ground beef, caramelized onion, and cheddar cheese layered in grilled rye bread.
Yield 4 Sandwiches
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound ground beef , (85/15)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons unsalted butter
  • 1 yellow onion , sliced
  • 1/3 cup mayonnaise
  • 8 slices rye bread
  • 8 slices cheddar cheese

Instructions

  • In a large bowl add the beef, Worcestershire sauce, salt, and pepper and form into 4 equal portions.
  • Shape into patties and press down on the middle of the patty to make an indentation.
  • To a large heavy skillet or cast iron pan on medium heat add the butter and sliced onions.
  • Cook, stirring occasionally, for 8-10 minutes until translucent and just starting to caramelize.
  • Remove onions from the pan and raise heat to high.
  • Add beef patties and cook for 4 minutes on each side.
  • Remove patties.
  • Spread bread with mayonnaise on one side.
  • Place four slices of bread in skillet (working in batches based on the size of your skillet) mayonnaise side down.
  • Add cheddar to the top of each piece of bread and add patties to the bread pieces.
  • Top with onions and a second slice of cheddar.
  • Add the remaining four slices of bread to the top with the mayonnaise facing up, away from the rest of the sandwich.
  • Cook for 2-3 additional minutes until browned, then flip the sandwich and cook for 4 minutes on the second side, pressing down on the sandwich gently.

Nutrition

Calories: 655kcal | Carbohydrates: 36g | Protein: 35g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 131mg | Sodium: 1424mg | Potassium: 538mg | Fiber: 4g | Sugar: 5g | Vitamin A: 529IU | Vitamin C: 3mg | Calcium: 318mg | Iron: 5mg
Keyword: Patty Melt

Patty Melt collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Had this for dinner tonight. So Good!!! I grilled the patties on the BBQ to keep the mess outside and used a bit of butter on the bread since I don’t like mayo. Excellent, easy, and so filling! Thanks for another delicious recipe!

  2. My wife and I have these a few times a month, easy and delicious. Here’s a twist for you, use swiss and add sauerkraut and some home made Russian dressing for a faux Rueben. You can thank me later.

    But a big NO on medium rare burger. No pink for me please. I like my steaks med rare but not ground meat.