Classic Burger Patty Melt
Juicy burger with caramelized onions and melted cheese on rye bread.
About This Recipe
An American diner classic where a simple hamburger meets French elegance. Thinly sliced rye bread is buttered and griddled golden, topped with a thick beef patty, caramelized sweet onions and melted Swiss cheese. It's indulgence in every bite.
Ingredients
Serves 2
- 250 gground beef(80/20)
- 4 slicesrye bread
- 2 largeonions(sliced)
- 120 gSwiss cheese(sliced)
- 3 tbspbutter
- 1 tspWorcestershire sauce
- salt and pepper(to taste)
Instructions
- 1
Caramelize onions
Melt 1 tbsp butter in skillet. Cook sliced onions over medium heat 15-20 minutes, stirring occasionally, until golden and sweet.
- 2
Make patty
Form beef into thin patty. Season with Worcestershire, salt and pepper. Set aside.
- 3
Cook patty
In same skillet, cook patty 3 minutes per side until done. Top with cheese, cover and melt.
- 4
Toast bread
Butter bread slices. Griddle until golden on both sides.
- 5
Assemble
Place patty with cheese on bread. Top with caramelized onions and second bread slice. Serve immediately.
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Pro Tips
- →
Low and slow caramelization is key — don't rush the onions.
- →
Butter the outside of the bread generously for a golden crust
- →
Use a cast-iron skillet for even heat distribution
Variations
- •
Add bacon or a fried egg on top.
- •
Use mushrooms instead of onions for a mushroom melt.
- •
Add sautéed peppers and pickles.
- •
Try crispy hash browns as a layer inside.
Storage
Best served fresh.
History & Origin
The patty melt is an American diner innovation, likely created in the mid-20th century. It represents a fusion of the classic hamburger with French-inspired techniques like caramelized onions and cheese on toast. The rye bread base distinguishes it from typical burgers and gives it a sophisticated edge.
Frequently Asked Questions
What cheese works best for a patty melt?
Swiss cheese is traditional, but provolone, aged cheddar, or a blend of Swiss and American also work beautifully. The key is using cheese that melts smoothly.
Can I make this with a thicker beef patty?
You can, but you'll need to adjust cooking time. The traditional patty melt uses thin patties to ensure proper cooking during the griddle finish.
Is rye bread essential?
Traditional patty melts use rye, but sourdough or pumpernickel works well too. Avoid soft white bread as it gets mushy.
How do I keep the bread from getting soggy?
Toast the bread before assembling, use caramelized (not juicy) onions, and serve immediately. The butter on the outside also provides some protection.
Nutrition Facts
Per serving (350g / 12.3 oz) · 2 servings total
Time Summary
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