Crispy rye, a juicy smashed patty, a tangle of sweet caramelized onions, and cheese melted into every corner — the Classic Patty Melt is the diner legend that puts regular burgers to shame. It’s grilled like a grilled cheese and eats like a dream.
Ingredients
- 1.5 lb ground beef (80/20)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 large yellow onions, thinly sliced
- 2 tbsp butter, plus more for the bread
- 1 tbsp olive oil
- 1 tsp sugar
- 8 slices rye bread (marbled rye if you can find it)
- 8 slices Swiss cheese (or American)
- 2 tbsp mayonnaise (optional, for the bread)
- 1 tbsp yellow mustard (optional)
Instructions
- Caramelize the onions: Melt butter with olive oil in a skillet over medium heat. Add onions and sugar; cook low and slow for 20-25 minutes, stirring often, until deep golden and sweet. Set aside.
- Form and season patties: Divide beef into 4 loose oval patties slightly larger than the bread. Season with salt, pepper, and garlic powder.
- Sear the patties: In a hot skillet or on a griddle, cook patties 3-4 minutes per side until browned and cooked through. Top each with a slice of cheese in the last minute to melt.
- Assemble: Butter one side of each bread slice (or spread with mayo). On the unbuttered side, layer: cheese slice, beef patty with melted cheese, a heap of caramelized onions, second cheese slice, top bread slice buttered-side out. Add mustard if using.
- Grill the sandwich: Cook on a griddle or skillet over medium heat 3-4 minutes per side, pressing gently, until the rye is deeply golden and the cheese oozes.
- Serve: Cut diagonally and serve hot with pickles and fries.
Pro tip: Low heat is the secret — too hot and the bread burns before the cheese melts. Patience gives you that perfect cheese pull.
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Estimated nutrition per serving: 620 calories, 36g protein, 42g carbs, 32g fat.
