You’ll love this classic patty melt recipe with caramelized onions and gooey, melty cheese grilled between slices of rye bread. It’s like a juicy burger meets a grilled cheese!
Like a classic cheeseburger and my Italian slow-cooker beef sandwiches, this diner-style patty melt recipe is perfect with a side of crispy fries.
With caramelized onions, two types of melted cheese, and toasty bread, this easy stovetop patty melt recipe tastes just like the sandwiches I’ve eaten at fast food counters, only better because it’s made at home! The whole family loves my homemade patty melts. I made them recently to serve with some quick air fryer potato wedges, and dinner was on the table in 30 minutes.
What Makes This the Ultimate Patty Melt Recipe
- Simple ingredients. All you really need to make a patty melt is ground beef, onions, cheese, and bread. How you prepare the ingredients is the secret to the flavor in the finished sandwich.
- A homemade diner classic. This patty melt recipe is based on the classic dish found in diners and burger joints across the US. It’s old-fashioned comfort food at its finest.
- One skillet. You can cook the ground beef patties, caramelize the onions, and grill the patty melt all in the same pan. It’s quick and easy to clean!
What is a Patty Melt?
A patty melt is like a cross between a smash burger and a grilled cheese sandwich. Instead of a soft hamburger bun, this classic patty melt recipe is a burger patty assembled on toasted rye bread with caramelized onions and cheese. It’s my homemade spin on the diner favorite!
Gather Your Ingredients
Scroll down to the printable recipe card after the post for the full recipe amounts and step-by-step instructions.
For the Beef Patties
- Ground Beef – I like to use 80/20 ground chuck, which means beef that’s 80% lean meat and 20% fat. The fat adds better flavor and juiciness in recipes like burgers and meatballs. However, any ground beef works.
- Seasonings – I keep it simple with salt and pepper. You can amp up the flavors in your patty any way you’d like, including your favorite burger seasoning. But I find there’s already plenty of flavor from the cheese and onions in the recipe.
For the Melt
- Caramelized Onions – I include how to make caramelized onions on the stovetop. Yellow onions are the best choice for caramelizing as they don’t turn mushy when cooked. You’ll also need butter, salt, and pepper.
- Rye Bread – I make my patty melt recipe with rye bread. Sourdough is a good alternative.
- Mayonnaise – You can also spread butter over the bread for grilling.
- Cheese – I use Emmental and Provolone cheese. You can make your patty melt with Swiss cheese, cheddar, or American cheese if you prefer.
Tips for the Best Diner-Style Patty Melt (with Variations)
- Choose any ground beef you’d like. You can also make this recipe with ground turkey or chicken for a leaner option, or ground sausage. I like beef as it’s traditional and packs enough flavor without needing much seasoning.
- Make sure the patties have cooked through. Usually, 3-4 minutes per side over medium-high heat is enough for the beef patties to cook through. Keep in mind that the patties will continue to cook while they rest on the plate afterward.
- Don’t rush the process. Caramelizing the onions takes time. It builds the flavors, browns the onions, and brings out their sweetness. Don’t take shortcuts!
- Make a Texas-style patty melt. Make a copycat Whataburger patty melt with sliced jalapeños and melted Monterey Jack cheese between slices of Texas toast. In place of the famous Whataburger creamy pepper sauce, try burger sauce or Thousand Island dressing.
- Vegetarian. Substitute ground beef with your favorite meatless mince or make your patty melt with mushrooms, chickpea patties, or black bean patties.
Pin this now to find it later
-
Make the patties. Season the ground beef with salt and pepper. Shape the meat into two patties, trying to mimic the shape of your bread slices.
-
Cook the patties. Heat oil in a skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side or until cooked through. Remove the patties from the skillet and set aside, covered on a plate to collect the meat juices.
-
Prepare the onions and butter. Peel and thinly slice the onions into half-moons. Melt the butter in a large skillet over medium-high heat.
-
Caramelize the onions. Season the onions with salt and pepper, and cook for 5 minutes. Then reduce the heat to medium and cook the onions, stirring, until they start to change color. At this point, add some water to prevent burning. Scrape down any browned bits. Continue to cook the onions for 20 minutes, adding water as needed. Finally, stir any meat juices into the onions. Remove the onions from the skillet and set aside.
-
Get ready to assemble. Spread mayonnaise over one side of the bread slices. Add the bread slices to the skillet, mayonnaise side down. Place the skillet on the stove over medium-high heat.
-
Assemble the sandwiches and cook. Add 2 slices of Provolone cheese on top of a slice of bread, followed by half of the onions and a cooked patty. Add the Emmental cheese on top of the meat patty, and close the sandwich with another piece of bread, mayonnaise side up. Cook for 2-3 minutes per side or until the bread is browned and the cheese is melted. Repeat the same with the second sandwich.
-
Serve. Slice the patty melt in half and serve.
- Ground meat options. You can use any type of ground beef or ground meat.
- The seasonings are simple in this recipe because other ingredients, like onions and cheese, give enough flavor. You can add some of your favorite spices, but sometimes it is best to keep things simple.
- Instead of mayonnaise, you can spread butter over the bread.
- Cheese options. I used Emmental and Provolone cheese because I like the combo of salty, nutty, and sweet notes from both cheeses. You can also use Swiss cheese, Monterey Jack, or American cheese if you want.
Calories: 424kcal | Carbohydrates: 18g | Protein: 18g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 384mg | Potassium: 268mg | Fiber: 2g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make a Patty Melt at Home
Essentially, we’re making a grilled cheese with a burger patty, caramelized onions, and cheese! I recommend a large cast-iron skillet for grilling the patties and cooking the onions. Here’s how to prepare this patty melt recipe, step-by-step:
- Shape and cook the patties. For this skillet patty melt recipe, you’ll season the ground beef with salt and pepper, then shape the meat into two patties. Try to make the patties as close in size to your bread slices as possible. Afterward, cook the patties in a skillet with oil for 3-4 minutes per side.
- Next, caramelize the onions. Peel and thinly slice your onions, and add them to a skillet with butter, salt, and pepper. Sear the onions over medium-high heat, then lower the heat and let them caramelize for 20 minutes until they’re sweet and golden, deglazing the pan with water to prevent the onions from burning. Lastly, stir any meat juices from the patties into the onions and transfer them to a plate.
- Assemble the sandwich. Now, spread one bread slice with mayonnaise, and place it into the skillet, mayo side down. Set the pan over medium-high heat. Layer 2 slices of Provolone on top of the bread, then add the caramelized onions and a cooked beef patty. Place the Emmental cheese on top of the patty, and close the sandwich with a second bread slice, this time mayo side up.
- Grill until golden. Toast the sandwich in the skillet, grilled cheese-style, for 2-3 minutes per side until the bread is a nice, golden brown. Once cooked, slice the grilled patty melt in half and serve!
Storing and Reheating Leftovers
- Refrigerate separately. Store any leftover patties and caramelized onions in separate containers. Leftovers will last in the fridge for 3-4 days. I don’t like to store the assembled sandwiches, as it tends to make the bread soggy.
- Reheat. Warm the beef patties and onions in the microwave or on the stovetop, and then assemble and grill the patty melt on slices of rye bread as directed.
- Freeze. You can freeze the cooked patties and leftover caramelized onions for up to 2 months. Thaw them in the fridge before reheating.
