Patty melt with caramelized onions
Diner-style patty melt: thin beef patties, sweet caramelized onions and melted Swiss on buttery griddled rye, with a quick tangy burger sauce.
20% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 40 min
- Serves
- 4
- Calories
- 810
- Protein
- 42 g
- Per serving
- $3.72
Why this recipe works
A patty melt is what happens when a burger meets a grilled cheese: a beef patty, a heap of caramelized onions and Swiss, griddled between slices of rye until crisp. It's one of the great diner classics and easy to make in one skillet at home.
- Shaping the patties into thin ovals the size of the bread means every bite has beef, and they cook through quickly without making the sandwich too thick to heat.
- Cheese goes directly against the bread on both sides, so it melts and glues the sandwich together as it griddles.
- Cooking the onions slowly with a splash of water lets them turn deeply sweet in about 25 minutes without scorching.
Ingredients
For the onions
For the sauce
For the sandwiches
You will need
- Large cast-iron or heavy skillet
- Instant-read thermometer
Method
Tap a step number to mark it done.
Caramelize the onions
Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and cook, stirring every few minutes, until soft and deep golden brown, about 25 minutes. Add a splash of water whenever the pan starts to brown. Move to a bowl.
Make the sauce
While the onions cook, stir the mayonnaise, ketchup, mustard and relish together.
Shape and cook the patties
Divide the beef into 4 and press each into a thin oval about the size of a bread slice. Season with the remaining salt, the garlic powder and pepper. Cook in the same skillet over medium-high heat for 2 to 3 minutes per side, until browned and 160°F inside. Move to a plate and pour off the fat.
Assemble
Butter one side of each bread slice. Turn 4 slices butter side down and layer each with a slice of Swiss, a patty, a quarter of the onions and another slice of Swiss. Spread the inside of the top slices with sauce and close the sandwiches, butter side up.
Griddle
Wipe out the skillet and cook the sandwiches over medium-low heat for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is crisp and golden and the cheese is melted. Cut in half and serve.
Techniques in this recipe
- Ground meat and fresh sausage160°F / 71°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- The patties shrink as they cook, so shape them a little bigger than the bread.
- Make the caramelized onions up to 4 days ahead; they're the slow part and reheat in the skillet in a minute.
- Keep the heat at medium-low for the final griddling. Rye burns quickly, and the filling needs time to heat through.
Nutrition per serving
810 calories
$3.72 estimated cost per serving
Where the calories come from
| Protein | 21% of calories | 42 g |
|---|---|---|
| Carbs | 20% of calories | 41 g |
| Fat | 59% of calories | 53 g |
| Fiber | 5 g | |
| Sodium | 1110 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the difference between a patty melt and a burger?
A patty melt is served on griddled sliced bread, usually rye, instead of a bun, and always has melted cheese and caramelized onions. It's cooked like a grilled cheese.
What sauce goes on a patty melt?
Most diners use a tangy burger sauce or Thousand Island: mayonnaise, ketchup, a little mustard and pickle relish, as in this recipe.
What bread is best for a patty melt?
Rye is the classic, either plain, seeded or marbled. Sourdough and Texas toast are good if you don't like rye.
