This homemade Patty Melt recipe is cooked on two slices of sourdough bread with cheese, caramelized onions, and a quick sauce. It all comes together beautifully for a truly remarkable sandwich.
Want more sandwich recipes? You will love this Meatloaf Sandwich, Pimento Cheese BLT, Cuban Sandwich, and French Onion Burgers!
Ridiculously Good Patty Melt
I’m not one that’s usually drawn to “patty melts” when eating at a restaurant, but after constant nagging from my husband, I began creating our own recipe. WOW. If I had to pick one super hearty comfort food, now, this Patty Melt recipe at the top of my list. DANG it’s delicious. The sourdough bread combined with the caramelized onions and quick burger sauce will make your taste buds sing! It’s 100% restaurant worthy and couldn’t be easier to make!
How to make a Patty Melt:
Prep Toppings: Make burger sauce by mixing all the ingredients in a bowl. (Can be made up to several days ahead).
Caramelize Onions: Heat a cast iron skillet over medium heat then add butter and oil. Once melted, add onions and season with salt and pepper. Cook, stirring frequently, until golden brown and caramelized, about 20 – 25 minutes. Add a splash of water as needed, if the onions seem to be drying out. Remove to plate then set aside. (Can be made 1-2 days ahead).
Make Burger Patties: Divide meat into five patties (about 4.8 ounces each) and shape them them roughly the same shape as the bread you’re using. Handle the meat as little as possible. Season generously on both sides with salt and pepper.
Cook patties: Heat a flat-top griddle or cast iron pan over medium-high heat and grease with 1 Tablespoon oil. Add burger patties and cook for 3-4 minutes, flipping once, until medium-rare, or as desired (I like to cook them to medium rare/slightly pink inside, as they will cook more as they rest, and when added to the patty melt). Remove to plate to rest.
Assemble: Wipe pan clean and lower pan heat to medium-low. Butter one side of each piece of bread then place one buttered side of bread face down in hot pan. Top with a slice of cheese, beef patty, a spoonful of onions, drizzle of burger sauce, another slice of cheese, and top slice of bread (butter side facing up). Cook for a few minutes, until bread is toasted on the bottom. Gently flip then cook on opposite side until golden and cheese is melted.
Serve this easy patty melt with leftover burger sauce for dipping, if desired.
Make Ahead Instructions:
To Make Ahead: The sauce can be made ahead of time and kept in the fridge until ready to assemble the homemade patty melt. The caramelized onions could also be cooked 1-2 days ahead, and reheated for a few seconds before serving.
More 30-Minute Meals:
- Grilled Chicken Sandwich
- Korean Beef Tacos
- Cold Noodle Salad
- Mediterranean Meatball Bowl
- Greek Burgers with Feta Aioli
- Honey Mustard Chicken
- Boursin Pasta
Follow me for more great recipes
Patty Melt
Equipment
Ingredients
- 1.5 pounds ground chuck (80/20 blend)
- salt and pepper
- 2 large yellow onions , thinly sliced
- 2 Tablespoon oil
- 1 Tablespoon butter
- 10 slices good quality sourdough bread or Rye bread*
- 10 large slices Monterey Jack or Swiss Cheese
- 5 Tablespoons butter , softened, for buttering bread
Burger Sauce:
- 1/2 cup mayonnaise
- ¼ cup ketchup
- 2 Tablespoons pickle relish , or diced dill pickles
- 1 heaping Tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- salt and pepper , to taste
Instructions
-
Burger Sauce: Add sauce ingredients in a bowl and mix to combine. Set aside.
-
Caramelize Onions: Heat a cast iron skillet over medium heat. Add 1 Tablespoon butter and 1 Tablespoon oil and once melted, add onions then season with salt and pepper. Cook, stirring frequently, until golden brown and caramelized, about 20 – 25 minutes. Add a splash of water as needed, if the onions seem to be drying out. Remove to plate and set aside.
-
Form Burger Patties: Divide meat into five patties (4.8 oz each) and shape each into thin patties, roughly the same shape as the bread slices. Handle the meat as little as possible. Season patties generously on both sides with salt and pepper.
-
Cook Patties: Heat a flat-top griddle or cast iron pan over medium-high heat. Grease with 1 tablespoon oil. Add burger patties and cook for 3-4 minutes, flipping once, until medium-rare (I like to cook them to medium rare/slightly pink inside, as they will cook more as they rest, and in the patty melt). Remove to plate to rest.
-
Assemble Patty Melts: Wipe griddle/pan clean. Reduce pan heat to medium-low. Butter one side of each piece of bread. Place buttered side of bread face down in hot pan. Top with a slice of cheese, beef patty, a spoonful of onions, drizzle of burger sauce, another slice of cheese, and top slice of bread (butter side facing up). Cook for a few minutes, until bread is toasted on the bottom. Gently flip and cook on opposite side until golden, and cheese is melted.
-
Serve with leftover burger sauce for dipping, if desired.
Notes
Sourdough Bread: I like to buy square loaf sourdough—1.5lb loaf with about 12 slices.
Make Ahead Instructions: The sauce can be made ahead of time and kept in the fridge until ready to assemble the homemade patty melt. The caramelized onions could also be cooked 1-2 days ahead, and reheated for a few seconds before serving.
Nutrition
Follow Me
