Patty Melt

A classic American diner hybrid, the patty melt marries a juicy beef burger with the crisp comfort of a grilled cheese. Slow-caramelized onions and Swiss melt between buttered rye for a savory, golden sandwich built for dinner.

Serves 4

Estimate for one serving

• 680 cal
• 38g protein
• 32g carbs
• 44g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 lb ground beef (80/20)
• 8 slices rye bread
• 8 slices Swiss cheese
• 2 medium yellow onions
• 4 tbsp unsalted butter
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp mayonnaise

Instructions

1. 1Peel and thinly slice the medium onions into half-moons.
2. 2Melt butter in a large skillet over medium heat. Add sliced onions, reduce to medium-low, and cook 18–22 minutes, stirring occasionally, until deep golden and caramelized. Season with salt. Transfer to a bowl and wipe out skillet.
3. 3While onions cook, place ground beef in a bowl. Add Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until just combined; do not overwork. Divide into 4 equal portions and shape into thin, oval patties slightly larger than the bread slices.
4. 4Spread a thin layer of mayonnaise on one side of each rye bread slice.
5. 5Reheat the skillet over medium-high. Cook the patties 3–4 minutes per side until well-browned and cooked through (internal temp 160 °F). Remove to a plate.
6. 6Reduce heat to medium. Add butter to the skillet. Place bread, mayo-side down, in the skillet. Top each with Swiss cheese, a cooked patty, a generous spoonful of caramelized onions, another slice of Swiss, and a second slice of bread (mayo-side up).
7. 7Cook 2–3 minutes until bottom bread is golden and toasted. Carefully flip each sandwich, add remaining butter to the pan, and cook 2–3 minutes more until the second side is toasted and cheese is fully melted.
8. 8Remove sandwiches, slice in half diagonally if desired, and serve immediately while hot and gooey.