Classic Patty Melt Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Servings
3
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Calories
849 kcal
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Course
Main Course, Lunch
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Cuisine
American
Classic Patty Melt Recipe
Description
This recipe starts with caramelizing yellow onions slowly in butter until very dark brown and sweet, finished with apple cider vinegar to add brightness. Ground chuck is formed into large patties, seasoned just before cooking to preserve juiciness, and cooked on a hot griddle or cast iron skillet. Swiss cheese shredded for easy melting tops the patties. Thick slices of rye bread hold the ingredients and are toasted in butter and avocado oil for crispness and flavor. The sandwich is assembled warm, balancing the buttery toasted bread, melted cheese, flavorful meat, and deeply caramelized onions.
The patty melt makes a hearty meal ideal for lunch or dinner, delivering a satisfying mix of textures — tender meat, creamy melted cheese, crispy bread, and sweet onions. It can be enjoyed on its own or paired with simple sides.
To prepare ahead, components can be made and stored separately for up to two days. For reheating, assemble and warm in the oven until heated through and cheese is melted. Handle the meat gently to avoid toughness and press patties slightly in the center to cook evenly without bulging. Using a non-stick skillet is an option for easier cooking.
Ingredients
- 5 tablespoons butter unsalted
- 2 onion yellow, large, peeled and thinly sliced
- 2 teaspoons apple cider vinegar
- 3 teaspoons avocado oil
- 1 pound ground chuck 80/20
- 6 ounces swiss cheese shredded
- 6 rye bread thick slices
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Add the butter to a rondeau or a large cast iron skillet and heat over medium heat. Once the butter is melted, add in the onions, gently season with salt, and mix to combine.
- Cover and let the onions stand untouched for 5 to 6 minutes. Remove the lid, and stir the onions for 1 to 2 minutes. They should start to turn light brown.
- Turn the heat to low-to-low medium and stir every 6 to 8 minutes for the next 30 to 35 minutes or until very dark brown. Deglaze with the vinegar, season with salt, and stir to combine. Cover and set them aside.
- Form the ground beef into 3 large patties and place them on a sheet tray lined with parchment paper.
- Slice the bread and shred the cheese.
- Heat a griddle or a large cast-iron skillet to medium-high heat, about 375° to 400°.
- Generously season the burgers on the top side with coarse salt and freshly cracked black pepper.
- Drizzle 2 to 3 teaspoons of oil or unsalted butter onto the griddle or pan.
- Place the patties seasoning side down onto the oil and then generously season the top side with coarse salt and freshly cracked black pepper.
- Cook the burger for 3 minutes untouched and then flip them over.
- Once the burger is flipped, spread 2 teaspoons of softened unsalted butter on each side of the rye bread slices.
- Place the bread onto the griddle or in the pan and cook for 1 to 2 minutes or until toasted and flip it over.
- Once flipped sprinkle on 1/3 of the shredded Swiss cheese on each bread slice and then top off with 1/3 of the caramelized onions.
- Place on the burger patty and, add the other toasted sliced rye on top.
- Slice and serve. Try using different cheeses or sauces like I did in my video below.
Notes
- Prepare caramelized onions slowly until very dark and stir in apple cider vinegar for brightness.
- Season burger patties just before cooking to keep them tender and juicy.
- Gently form patties and press centers slightly to prevent bulging during cooking.
- Chill ground beef briefly before forming to help manage texture.
- Toast rye bread in butter and avocado oil until crisp and golden.
- Components can be made ahead and stored separately up to two days.
- Reheat assembled sandwiches in a 350°F oven for 8-10 minutes to warm through and melt cheese.
- Non-stick skillet can be used as an alternative to cast iron for cooking.
- Flip bread during toasting for even browning if needed; cook in batches depending on pan size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 849 kcal
% Daily Value*
| Calories | 849kcal | 42% |
| Carbohydrates | 9g | 3% |
| Protein | 42g | 84% |
| Fat | 71g | 109% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 3g | 150% |
| Cholesterol | 210mg | 70% |
| Sodium | 224mg | 9% |
| Potassium | 567mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1.055IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 556mg | 56% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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