Classic Patty Melt Sandwich (Printable Version)

Juicy beef patties with caramelized onions and melted cheese, grilled between buttery bread slices for a classic diner experience.

# What You Need:

→ Beef Patties

01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Caramelized Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tbsp unsalted butter
06 - 1 tsp sugar

→ Sandwich Assembly

07 - 8 slices rye bread or sourdough
08 - 8 slices Swiss cheese (or American cheese)
09 - 4 tbsp unsalted butter, softened
10 - 1 tbsp Dijon mustard (optional)
11 - 1 tbsp mayonnaise (optional)

# How To Make It:

01 - Melt 2 tbsp butter in a large skillet over medium-low heat. Add sliced onions and sugar. Cook, stirring frequently, until onions are deeply golden and caramelized, about 20–25 minutes. Remove from heat and set aside.
02 - While onions caramelize, season ground beef with salt and pepper. Form into 4 thin oval patties, matching the size and shape of your bread slices.
03 - Heat a separate skillet or grill pan over medium-high heat. Cook patties for 2–3 minutes per side until browned and cooked through. Transfer to a plate.
04 - Lay out 8 bread slices. Spread softened butter thinly on one side of each slice. If using, spread Dijon mustard or mayonnaise on the unbuttered side.
05 - On 4 buttered slices (buttered side down), layer 1 cheese slice, cooked patty, caramelized onions, and another cheese slice. Top with remaining bread, buttered side facing up.
06 - Heat a clean skillet or griddle over medium heat. Cook sandwiches 2–3 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
07 - Remove sandwiches from heat and let rest 1–2 minutes. Slice diagonally and serve hot.

# Expert Advice:

01 -
  • The combination of sweet caramelized onions and savory beef hits every single craving button
  • It transforms ordinary ingredients into something that tastes like it came from a classic American diner
  • The buttery, golden exterior gives way to that incredibly satisfying cheese pull
02 -
  • The onion caramelization step cannot be rushed because those sweet, deeply flavored onions are what separates a good patty melt from a great one
  • Don't press down too hard on the sandwiches while they grill or you'll lose all those precious juices from the beef
  • Letting the sandwiches rest for just a couple of minutes before cutting makes a huge difference in how neatly they slice
03 -
  • Make extra caramelized onions and keep them in your refrigerator because they elevate everything from burgers to pasta during busy weeks
  • Butter the bread all the way to the edges to ensure every bite has that perfect golden crunch
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