Description
A classic patty melt recipe featuring juicy, seasoned ground beef patties, sweet caramelized onions, and melted cheese sandwiched between buttery toasted rye or sourdough bread slices. This comforting sandwich is pan-grilled to golden perfection for a deliciously satisfying meal.
Ingredients
Scale
Beef Patties
- 1 pound ground beef (80/20 for best flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
Caramelized Onions
- 1 large onion, thinly sliced
- 1 tablespoon butter (for onions)
Sandwich Assembly
- 8 slices of bread (rye or sourdough is classic)
- 8 slices of cheese (Swiss, cheddar, or American)
- 4 tablespoons butter (for grilling bread)
Instructions
- Caramelize the onions: Heat 1 tablespoon of butter in a skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 15-20 minutes. This slow cooking process develops the sweet flavor and rich color of the onions.
- Season and shape the patties: In a mixing bowl, combine the ground beef with salt and black pepper. Divide the mixture into 4 equal portions and shape each into a thin patty slightly larger than the bread slices to ensure full coverage.
- Cook the patties: Using the same skillet, cook the beef patties over medium-high heat for 3-4 minutes on each side, or until they develop a nice brown crust and reach your preferred doneness. Remove and set aside to keep warm.
- Assemble the patty melt: Butter one side of each bread slice evenly. Place one slice butter-side down in the skillet, then layer with a slice of cheese, a cooked beef patty, caramelized onions, another slice of cheese, and top with a second bread slice, butter side up.
- Cook the sandwich: Grill the sandwich over medium heat for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crisp and the cheese has melted thoroughly. Repeat for the remaining sandwiches.
- Serve: Remove the patty melts from heat and serve hot with your favorite sides such as fries, pickles, or a simple salad.
Notes
- For best flavor, use ground beef with an 80/20 fat ratio.
- Caramelizing onions slowly over medium heat enhances their sweetness and flavor.
- Butter the bread slices generously to achieve a crispy, golden crust.
- Use rye bread for the traditional patty melt flavor, or sourdough as a delicious alternative.
- Feel free to customize the cheese to your preference; Swiss provides a classic taste, while cheddar or American add creaminess.
- Press the sandwich lightly during grilling to ensure even browning and melting.
