Learn how to make the ultimate diner-style Classic Patty
Melts piled high with caramelized onions, gooey Swiss
cheese and juicy beef patties sandwiched between crispy,
buttered slices of rye bread. This easy patty melt recipe will
satisfy any cheeseburger craving!
Craving a diner-style sandwich layered with melted cheese
and piled high with caramelized onions? These easy Classic
Patty Melts are the ultimate comfort food sandwich. We start
by slowly caramelizing thinly sliced onions in olive oil and
butter to bring out their natural sweetness. Juicy beef patties
sizzled in a cast iron skillet are layered between melted Swiss
cheese, the caramelized onions, and crisp, buttered rye bread.
With each bite you get a perfect medley of textures and
flavors – the tangy onions, the melted cheese, the crisp
toastiness of the bread, and the juicy meatiness of the burger
patty. This patty melt recipe comes together in just 45
minutes but tastes like you spent all afternoon in your kitchen
perfecting it. It’s an easy weeknight meal or casual dinner
party fare that is sure to impress any cheeseburger lover.
What type of onion works best?
Yellow onions or sweet onions work well. Avoid red onions as
they may overpower the other flavors. Thinly slice the onion
so it can properly caramelize.
Can I use a different cheese?
Yes, you can use other sliced cheeses like cheddar or
provolone. Swiss cheese gives a nice creamy, melted texture
though.
What’s the best way to prevent the
patties from getting overcooked?
Use a meat thermometer to monitor the center of patties.
Cook just until they reach 160°F. Also, make thinner patties
than a regular burger since they’ll cook again inside the
melts.
Why butter the bread instead of mayo
or mustard?
Buttering the bread gives it a nice crisp, toasty exterior and
adds rich flavor as it fries in the pan. This keeps the bread
from getting soggy. Feel free to lightly spread mayo or
mustard on the inside pieces of bread though.
Classic Patty Melts
Total Time: 45 minutes
Yield: 4 sandwiches
Ingredients:
1 tablespoon olive oil
1 large onion, thinly sliced (about 2 cups)
6 tablespoons unsalted butter, divided
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
1 1/4 pounds ground beef (80% lean)
2 teaspoons Worcestershire sauce
8 slices rye bread
1/2 teaspoon onion powder
About 8 ounces sliced Swiss cheese
Instructions:
1. Heat olive oil in a large skillet over medium-low heat. Add
the sliced onions and cook, stirring occasionally, until
deeply golden brown and caramelized, 20 to 25 minutes.
Season with salt and pepper.
2. Meanwhile, preheat a cast iron skillet over medium-high
heat. Melt 2 tablespoons of butter in the hot skillet.
3. In a large bowl, gently mix together the ground beef,
ketchup, Worcestershire sauce, 1/2 teaspoon onion
powder, 1 teaspoon salt, and some pepper until just
combined. Divide the meat mixture into four equal patties
and shape each into rounds slightly wider than the bread
slices.
4. Cook the patties in the hot skillet for 4 to 5 minutes per
side until well browned. Remove from the pan and set
aside.
5. Assemble the patty melts: Wipe out the skillet and melt 2
tablespoons of the remaining butter over medium heat.
Lay 4 slices of rye bread, buttered side down, in the skillet.
Top each with a burger patty, a slice of Swiss cheese, half
of the caramelized onions, and another slice of cheese.
Close the melts with the remaining 4 slices of buttered
bread, placing them buttered side up onto the sandwich.
Recipe by Ineskohl.info
6. Cook each patty melt until both sides are golden brown
and the cheese is fully melted, 2 to 4 minutes per side,
pressing gently with a spatula to help melt the cheese.
7. Transfer the patty melts to a cutting board and slice
diagonally to serve. Enjoy!
Tips for making the perfect Classic Patty
Melts:
Caramelize the onions slowly – Be patient and cook the
onions over medium-low heat for 20-25 minutes, stirring
occasionally. This long cooking time develops complexity
of flavor.
Use high quality ingredients – Splurge on bread from an
artisan bakery and good melting cheese like Swiss or aged
cheddar. This makes a difference.
Butter the bread generously – Butter provides crucial
flavor and crispy texture when frying the sandwich. Mayo
or oil make bread soggy.
Smash the sandwich gently – Use a spatula to press down
while the patty melts cook. This melds the fillings together and crisps the bread. But don’t press too hard or the bread
tears.
Slice on a bias – Cut the patty melts diagonally rather than
straight across. This creates broader surface area for the
juicy fillings in each bite. It just looks prettier too!
Nutrition Information (Per serving):
Calories: 765; Total Fat: 53g; Saturated Fat: 27g; Cholesterol:
175mg; Sodium: 1087mg; Total Carbohydrates: 38g; Dietary
Fiber: 3g; Total Sugars: 5g; Protein: 37g
