Ultimate comfort food, our patty melt recipe is easy, quick and satisfies. Grass fed beef, caramelized onions, cheese and rye bread grilled. Yum!
- 1 pound ground beef preferably grass fed
- 3/4 cup caramelized onions
- 4 to 8 slices swiss cheese enough to cover a piece of bread
- 4 to 8 slices cheddar cheese enough to cover a piece of bread
- 4 Tablespoons unsalted butter, softened or mayonnaise
- 8 whole slices rye bread or your favorite sandwich bread
- A sprinkle kosher salt and pepper for the raw burger patties
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If you don’t already have caramelized onions then slice two large onions in half, peel and then in cut half moons.
Heat a Tablespoon canola oil in skillet over medium high heat and cook onions for 20-25 minutes until they are a nice golden brown. Stirring often.If the onions are browning too quickly turn heat down to medium. If liquid evaporates add a little more oil or some water. You want some kind of liquid so that the onions don’t burn.
If using frozen caramelized onions, heat over medium heat. Once warm remove to a platter and cover with foil.
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Use the same pan to cook the burgers and eventually the patty melts.
Divide 1-pound ground beef, preferably grass fed, in fourths.
Make an oval patty that’s a little larger than the bread itself since the meat will shrink when you cook it.
Transfer to a parchment lined baking tray, sprinkle one side with salt and pepper and pop in the freezer for a few minutes, about 10-15.
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While freezing the patties, assemble the remaining ingredients and prepare any side dishes that you plan to serve.
Griddle the patty melts on the stove over medium-high heat for 2-3 minutes per side for medium-rare. Flip when you see the juice rising to the top. Remove when cooked.
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Place the cheddar cheese on a slice of bread, pile on some caramelized onions, then the cooked burger, and finally the Swiss cheese and another piece of rye bread. Spread one
rye piece with softened butter or mayonnaise. -
Turn heat down to medium. Wipe out the pan with a paper towel. Put the sandwich back in the pan with mayo side down and griddle like you would a grilled cheese. Spread the
top with mayo and flip when bottom bread is golden, just enough to toast the bread and melt the cheese, about 3 minutes per side.
Flash Freeze Burgers: When you make a thin burger patty like this it’s hard to get the spatula under the patty without losing its shape. By freezing the burgers for a few minutes, it will solidify the burger patty and make it easier to work with.
When forming the patty melt it’s easier if you put the burger patty between parchment or wax paper and press down to ¼” thickness. Reshape a little if needed. Easy clean up too.
Patty melts aren’t big thick burgers, they are thinner. I guess because the patty itself is bigger in surface area because rye bread is larger than a burger bun. Otherwise you’d have one heck-of-a huge piece of hamburger meat!
Butter or mayonnaise? Butter will give a richer taste and crispier bread. Mayonnaise gives a nice golden color and doesn't burn as easily as butter. If using mayo only put a thin layer, otherwise the bread will get soggy.
Use the same pan to cook the burgers and eventually the patty melts. Make sure to wipe the pan out with a paper towel or you'll get some black speckles or burned pieces on the bread. No need to clean the pan with water, a quick swipe with a paper towel will do it.
Don't have frozen caramelized onions? To save time, make sure that you start the caramelized onions first, even before you assemble all of your ingredients. Using two pans will save even more time. Get the onions cooking and then follow directions in order. This way you can complete the meal in 35 minutes or even less.
Use our Make-Ahead tips in the post and you'll have dinner on plates in 15 minutes.
See post for ingredient substitutions, variations and freezing instructions