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.
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.
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.
- Yield: 4 Sandwiches
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Course: Sandwich
- Cuisine: American
- Author: Sabrina Snyder
- 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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
Yield: 4 Sandwiches, Amount per serving: 655 calories, Calories: 655g, Carbohydrates: 36g, Protein: 35g, Fat: 40g, Saturated Fat: 18g, Cholesterol: 131mg, Sodium: 1424mg, Potassium: 538mg, Fiber: 4g, Sugar: 5g, Vitamin A: 529g, Vitamin C: 3g, Calcium: 318g, Iron: 5g
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