Classic Patty Melt: Griddled Comfort, Crispy & Savory (Print Version)

Whip up a Classic Patty Melt! This griddled sandwich, with caramelized onions and gooey cheese, brings warm, savory comfort to any meal. So easy, so good.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Diner
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Patty Melt Essentials

01 - 1 lb (450g) ground beef (80/20 blend)
02 - 8 slices rye bread
03 - 8 slices Swiss cheese
04 - 2 large yellow onions, thinly sliced

→ Flavor Builders

05 - 2 tbsp unsalted butter, divided
06 - 1 tsp Worcestershire sauce

→ Seasonings & Spices

07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Optional Add-ins

09 - 1 tbsp neutral oil (like vegetable or canola), for cooking patties
10 - Dill pickle spears, for serving

# Instructions:

01 - First things first, let's get those onions going. Slice your yellow onions thinly—I usually go for about 1/8-inch thickness. In a large skillet, melt a tablespoon of butter over medium-low heat. Add the onions and a pinch of salt. This is where patience comes in, hon. Stir them occasionally, letting them slowly soften and turn a beautiful golden-brown. This can take 20-30 minutes, sometimes even longer! Don't rush it; this deep, sweet flavor is crucial for a truly delicious Classic Patty Melt. You'll smell that incredible sweetness filling your kitchen.
02 - While the onions are doing their thing, gently mix your ground beef with a good pinch of salt, pepper, and a splash of Worcestershire sauce in a bowl. Now, here's a little trick I learned: form four oval-shaped patties, making them slightly larger than your bread slices. This accounts for shrinkage and ensures your patty covers the bread nicely. Don't overmix the meat, or you'll end up with tough burgers. Just a light touch, like you're handling precious cargo!
03 - In a separate skillet or on a griddle, heat a little oil or butter over medium-high heat. Once hot, place your patties down. Cook for about 3-4 minutes per side for a medium doneness, or adjust to your preference. You're looking for a nice, crusty sear. I always make sure to get a good sizzle sound; it tells me the pan is hot enough! Once cooked, remove them from the skillet and set aside. Don't clean the pan just yet; those browned bits add flavor for the next step.
04 - Now for the real fun part of building your Classic Patty Melt! Lightly butter one side of each rye bread slice. Place two slices, butter-side down, on your clean griddle or in the skillet you used for the patties (medium heat, please!). Immediately top each slice with a slice of Swiss cheese. Let that cheese start to get melty and gooey, maybe about a minute or two. You'll see it just start to soften and get shiny.
05 - Once the cheese is softening, place one cooked beef patty on top of the cheese on one of the bread slices. Then, generously spoon some of those glorious caramelized onions over the patty. Follow that with another slice of Swiss cheese on top of the onions. Honestly, I sometimes sneak a little extra cheese here; it's a Classic Patty Melt, after all!
06 - Carefully place the other slice of cheesy rye bread, butter-side up, on top of the patty-onion-cheese stack. Gently press down with a spatula. Continue to griddle until both sides of the sandwich are golden brown and crispy, and the cheese is fully melted and ooey-gooey, probably another 2-3 minutes per side. Slice your beautiful creation in half diagonally, because that's just how you do it! Serve immediately and soak in all that griddled comfort. It should look, smell, and taste like pure diner heaven!

# Notes:

01 - Don't rush the caramelizing of the onions; it's the heart of a great Classic Patty Melt, and low and slow is the only way.
02 - To avoid soggy bread, store patties and onions separately from the un-toasted bread.
03 - If you don't have rye, sourdough or pumpernickel can work in a pinch, but the flavor will be a little different.
04 - A side of dill pickle spears really cuts through the richness and adds a satisfying tang.

# Equipment Needed:

01 - Large skillet or griddle
02 - spatula
03 - mixing bowl

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 35g

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