Classic Patty Melt Sandwich (Printable)

Juicy beef patty and caramelized onions melted with cheese in a buttery sandwich.

# What You'll Need:

→ Beef

01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tbsp unsalted butter
06 - 1 tsp sugar

→ Sandwich Assembly

07 - 8 slices rye bread or sourdough
08 - 8 slices Swiss cheese or American cheese
09 - 4 tbsp unsalted butter, softened

→ Optional

10 - 1 tbsp Dijon mustard
11 - 1 tbsp mayonnaise

# How to Cook:

01 - Melt 2 tablespoons butter in a large skillet over medium-low heat. Add sliced onions and sugar, cooking while stirring frequently until onions are deeply golden and caramelized, about 20 to 25 minutes.
02 - Season ground beef with salt and pepper. Shape into four thin oval patties, matching the size and shape of the bread slices.
03 - Cook patties in a separate skillet or grill pan over medium-high heat for 2 to 3 minutes per side, until browned and just cooked through. Remove from heat.
04 - Spread a thin layer of softened butter on one side of each bread slice. If desired, spread Dijon mustard or mayonnaise on the unbuttered side.
05 - On four bread slices with unbuttered side up, layer one slice of cheese, one beef patty, a generous spoonful of caramelized onions, and another slice of cheese. Top each with remaining bread, buttered side facing out.
06 - Heat a clean skillet or griddle over medium heat. Cook sandwiches 2 to 3 minutes per side while pressing gently until bread is golden and cheese melts.
07 - Remove from heat, let rest 1 to 2 minutes, slice in half, and serve warm.

# Expert Advice:

01 -
  • Those caramelized onions transform the whole thing from diner food into something that tastes like you spent actual time on it.
  • It's crispy on the outside, melty in the middle, and honest enough that nothing fancy can hide if you mess it up—which means you'll learn fast.
  • Four servings means you can actually feed people without ordering takeout, and it takes less time than delivery would arrive.
02 -
  • Don't skip the low-heat, long-cook for the onions—high heat makes them burn and bitter instead of sweet, and you can't fix that.
  • Season the beef after you shape the patties, not before, or you'll activate the proteins and they'll squeeze out moisture as they cook, leaving you with hockey pucks.
  • The butter on the outside of the bread is what gets you that crispy golden finish, so don't be shy with it.
03 -
  • Press the sandwich gently as it grills—just enough to make sure the bread makes full contact with the heat, not so hard that you squeeze all the filling out the sides.
  • If you're making these for a crowd, caramelize all your onions first and cook all your patties, then assemble and grill each sandwich to order so the bread is hot and cheese is runny when it hits the plate.
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