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5.0 from 9 votes

Best Patty Melt Recipe

These classic patty melts are made with meaty burger patties topped with two kinds of cheese and onions, and pressed between thick slices of Texas toast. Simply delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 sandwiches
Calories: 971 kcal
Course: Main Course , Lunch
Cuisine: American

Ingredients

  • 2 pounds ground beef
  • 2 tablespoons Worcestershire sauce 
  • ½ teaspoons garlic powder
  • ½ cup butter divided
  • 1 extra-large sweet onions peeled and sliced into thin strips
  • 12 lices thick-cut sandwich bread Texas toast
  • 6 lices American cheese
  • 6 lices Swiss cheese
  • 2 tablespoon yellow mustard
  • salt and pepper

Instructions

    Cup of Yum
  1. Set a large sauté pan, or skillet over medium heat. Add 4 tablespoons of butter to the skillet. Once melted, stir in the onion slices. Sprinkle the onions generously with salt and pepper. Turn the heat down to medium-low and stir the onions. Continue to stir and sauté the onions for 15 to 20 minutes, until they are soft and caramelized on all sides. Then turn off the heat.
  2. Meanwhile, set out a large mixing bowl. Place the ground beef in the mixing bowl and add 2 tablespoons of Worcestershire sauce, ½ teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper. Crumble the ground beef with your hands, mixing the seasonings throughout the meat. Then press the ground beef into the bottom of the bowl and use a butter knife to divide into six equal portions.
  3. Place a large sheet of parchment paper or foil on the countertop. One at a time, shape the ground beef portions into very flat ovals that are larger than your bread slices. (They will shrink as they cook.)
  4. Set out 12 slices of thick-cut sandwich bread. Slather a generous teaspoon of yellow mustard over six of the slices.
  5. Preheat a griddle, or a large skillet, to medium heat. (If using a skillet, you will most likely have to work in batches.) Carefully move the patties to the griddle or skillet. Sear the patties for 3 minutes per side.
  6. Once you have flipped the patties over, place an equal portion of caramelized onions on top of each patty, spreading them out so the onions cover the meat entirely. Layer one slice of American cheese and one slice of Swiss cheese on top of each patty. Continue to cook until the hamburger patty has cooked for at least 6 minutes, total.
  7. Now carefully move each loaded hamburger patty to the slices of bread with the mustard on top.
  8. Wipe off the griddle with a paper towel. (It’s best to use a spatula to move the paper towel around the griddle, so you don’t burn your fingers.)
  9. Now place 2 tablespoons of butter on the griddle and spread it around to cover the surface. Place the stacked patty melts on the griddle, and cover with the additional slices of bread.
  10. Toast the bread for 2 to 3 minutes, until golden brown. Turn the heat down to medium-low if needed and watch them carefully.
  11. Once they are ready to flip, add the final 2 tablespoons of butter to the griddle. Flip the patty melts over as the butter melts. Toast for another 2 to 3 minutes to make sure the second side is perfectly toasted.
  12. Flip the patty melts onto a cutting board, making sure the cheese is on top of the patties. Cut them in half and serve immediately.

Notes

  • Recipe Variations:
  • Add-ins - Along with caramelized feel free to add pickle slices, spicy fresh or pickled jalapeno or banana peppers, or cooked and chopped bacon.
  • Sauces - Swap yellow mustard for dijon. Or substitute mustard entirely and instead top with a classic thousand island dressing.
  • Cheeses - We like to use both a slice of cheddar and a slice of Swiss. But you can swap one or both with Colby jack, pepper jack, havarti, or any other sliced cheese you like!
  • Patty - For a slightly lighter sandwich, make this patty melt recipe with ground chicken or turkey. I do suggest using dark meat, however, as breast meat tends to dry out easily.
  • Bread - Use your choice of other thick bread like traditional rye or sourdough. It's easy to make gluten-free sandwiches with your favorite hearty GF-friendly sliced bread.
  • Leftovers - The beef patties will keep well for up to 3 days in the refrigerator stored in an airtight container.

Nutrition Information

Serving 1g Calories 971kcal (49%) Carbohydrates 41g (14%) Protein 41g (82%) Fat 72g (111%) Saturated Fat 32g (160%) Polyunsaturated Fat 2g Monounsaturated Fat 20g Trans Fat 3g Cholesterol 185mg (62%) Sodium 1158mg (48%) Potassium 574mg (16%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 821IU (16%) Vitamin C 3mg (3%) Calcium 423mg (42%) Iron 16mg (89%)

Nutrition Facts

Serving: 6sandwiches

Amount Per Serving

Calories 971

% Daily Value*

Serving 1g
Calories 971kcal 49%
Carbohydrates 41g 14%
Protein 41g 82%
Fat 72g 111%
Saturated Fat 32g 160%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 20g 100%
Trans Fat 3g 150%
Cholesterol 185mg 62%
Sodium 1158mg 48%
Potassium 574mg 12%
Fiber 3g 12%
Sugar 8g 16%
Vitamin A 821IU 16%
Vitamin C 3mg 3%
Calcium 423mg 42%
Iron 16mg 89%

* Percent Daily Values are based on a 2,000 calorie diet.