This patty melt recipe combines the best of a grilled cheese sandwich and burger, topped with caramelized onions and Swiss cheese for a diner classic at home. A patty melt is different from a good ol’ cheeseburger as the beef patty is topped with caramelized onions between two slices of bread. It’s cooked ‘grilled-cheese-style’ for a perfect bite.
What You’ll Need to Make a Patty Melt
Ground Beef: Use an 80/20 blend of ground beef; it has enough fat to make the burger patties juicy without being too fatty. You can replace it with frozen beef patties cooked according to package directions. I keep the seasonings simple in this recipe but feel free to add garlic powder or your favorite seasonings. Onions: Use any variety of onions. Caramelizing onions is best when its done very low and slow. Cheese: I love a slice of Swiss cheese on a patty melt, but feel free to use cheddar cheese, American cheese, or your favorite variety. Bread: Patty melts generally replace the buns with thick slices of bread. Use a hearty bread like sourdough, marble rye, or even Texas toast. Thicker pieces of bread work best. Sauce: Sauces are optional, but I love Thousand Island dressing or burger sauce. You can add ketchup, relish, or mustard, or just serve them on the side for dipping. Variations: Customize patty melts with strips of cooked bacon, pickle slices, sautéed mushrooms, creamy coleslaw, or sauerkraut.
How to Make a Patty Melt
Make this delicious diner classic at home in minutes!
Patty Melt Tips & Tricks
Shape the patty to the size of the bread so a little bit of everything gets into every bite! For the best, less soggy patty melts, let the beef patties drain on clean paper towels before assembling. Make patty melts in advance and wrap them in aluminum foil before refrigerating for 3-4 days. Pop them in the toaster to warm them up again or reheat in the air fryer.
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