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This classic patty melt combines juicy beef patties with gooey cheese and caramelized onions, all sandwiched between perfectly toasted bread. It's the ultimate comfort food that brings together the best elements of a burger and grilled cheese.
I started making these patty melts during college when I craved diner food but couldn't afford to eat out. Years later, it remains my go-to weekend lunch that never fails to impress guests who think it took much more effort than it actually did.
Ingredients
- Ground beef: The foundation of a great patty melt. Choose 80/20 ground beef for juicy patties with enough fat to carry flavor
- Worcestershire sauce: Adds umami depth that enhances the beef flavor
- Garlic powder: Provides savory notes without overwhelming the other flavors
- Butter: Creates that gorgeous golden crust on the bread and helps caramelize the onions
- Sweet onions: They develop incredible sweetness when caramelized. Look for Vidalia or Walla Walla varieties when available
- Thick-cut sandwich bread: Texas toast provides the perfect sturdy base. Avoid thinly sliced bread that will fall apart
- American cheese: Creates that classic melt and gooey texture you want in a patty melt
- Swiss cheese: Adds a slight nuttiness that complements the beef wonderfully
- Yellow mustard: Cuts through the richness with tangy flavor
- Salt and pepper: Essential for bringing out all the flavors
Step-by-Step Instructions
- Caramelize the Onions:
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add thinly sliced onions and season generously with salt and pepper. Reduce heat to medium-low and cook for 15 to 20 minutes, stirring frequently. The onions should slowly turn golden brown and develop a sweet flavor. This step cannot be rushed. Properly caramelized onions are key to an authentic patty melt experience.
- Prepare the Beef Patties:
- Place ground beef in a large mixing bowl with Worcestershire sauce, garlic powder, salt, and pepper. Use your hands to gently mix everything together, being careful not to overwork the meat which can make it tough. Divide the seasoned beef into six equal portions and shape each into a flat oval that extends beyond your bread slices to account for shrinkage during cooking.
- Sear the Patties:
- Preheat a griddle or large skillet to medium heat. Place the patties on the cooking surface and sear for exactly 3 minutes on the first side. Flip and immediately top with caramelized onions, followed by one slice each of American and Swiss cheese. Cook for another 3 minutes until the patties reach a safe internal temperature and the cheese begins to melt.
- Assemble and Toast:
- Spread yellow mustard on six slices of bread. Transfer each cheese and onion topped patty onto the mustard-spread bread slices. Wipe down your cooking surface, add 2 tablespoons of butter, and place the open-faced sandwiches on the griddle. Top with remaining bread slices. Toast for 2 to 3 minutes until golden brown, watching carefully to prevent burning.
- Flip and Finish:
- Add the remaining 2 tablespoons of butter to the griddle, carefully flip the sandwiches, and toast the second side for another 2 to 3 minutes until golden brown and crispy. The butter creates that beautiful crust that makes patty melts irresistible. Transfer to a cutting board, slice diagonally, and serve immediately while hot and gooey.
The Worcestershire sauce is my secret weapon in this recipe. My grandmother always added it to her beef dishes, and I find it gives that nostalgic diner quality that makes these patty melts special. Whenever I serve these at family gatherings, everyone gravitates to the kitchen, drawn by the incredible aroma of caramelizing onions.
Make-Ahead Options
The caramelized onions can be made up to three days in advance and stored in the refrigerator. This cuts down on preparation time significantly when you're ready to make your patty melts. Simply reheat the onions briefly before assembling your sandwiches. You can also form your patties a day ahead and keep them separated with parchment paper in the refrigerator.
Customization Ideas
While the classic combination of American and Swiss cheese creates the perfect melt, feel free to experiment with your favorites. Sharp cheddar adds a tangy bite, while pepper jack brings a spicy kick. For bread variations, try sourdough or rye for different flavor profiles. Some patty melt enthusiasts even add a layer of sautéed mushrooms or bacon for extra indulgence.
Serving Suggestions
For the full diner experience, serve your patty melts with crispy french fries or onion rings. A dill pickle spear on the side offers a bright, acidic counterpoint to the richness of the sandwich. During cooler months, a cup of tomato soup makes this comfort food meal even more satisfying. For a lighter option, serve with a simple coleslaw or green salad.
The History Behind Patty Melts
The patty melt has been a staple on American diner menus since the 1940s. It brilliantly combines elements of two beloved sandwiches: the hamburger and the grilled cheese. While its exact origins are debated, many credit Tiny Naylor, a Los Angeles restaurateur, with its creation. The genius of the patty melt lies in its ability to maximize flavor through caramelization. Both the meat and onions develop deep, complex flavors that simple hamburgers often lack.
Frequently Asked Questions
- → How do you caramelize onions for this dish?
Caramelize onions by cooking them in butter over medium-low heat for 15-20 minutes, stirring often, until they turn soft and golden brown.
- → What kind of bread is best for this melt?
Thick-cut sandwich bread, like Texas toast, works best as it holds up well during toasting and grilling.
- → Can I use different cheeses?
Yes, you can substitute the American and Swiss cheeses with your favorites, like cheddar or provolone, for a personalized flavor.
- → How can I ensure the patties stay juicy?
Mix seasonings evenly into the meat, avoid overworking it, and cook the patties on medium heat to retain their juices.
- → What’s the best way to toast the bread perfectly?
Toast the bread on a buttered griddle or skillet over medium-low heat, flipping carefully to achieve a crispy golden crust without burning.