Description
This Patty Melt recipe combines juicy beef patties, buttery toasted rye bread, melty Swiss and American cheese, sweet caramelized onions, and a creamy secret sauce. It’s a diner classic that delivers bold flavor in every bite.
Ingredients
- For the Patty Melt:
- 1 lb ground beef (80/20 for juicy burgers)
- Salt and pepper, to taste
- 4 slices rye bread
- 2 tbsp unsalted butter
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded American cheese
- 1/2 cup caramelized onions
- For the Secret Sauce:
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp ketchup
- 1 tbsp pickle relish
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- For Caramelized Onions:
- 1 large onion, thinly sliced
- 1 tbsp olive oil
- 1/4 tsp sugar
- Salt and pepper, to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add sliced onions and cook until softened.
- Add sugar, salt, and pepper. Cook for 10–15 minutes, stirring frequently, until onions are golden and caramelized. Set aside.
- In a bowl, mix mayonnaise, Dijon mustard, ketchup, pickle relish, Worcestershire sauce, smoked paprika, salt, and pepper to make the secret sauce.
- Shape the ground beef into 4 equal patties and season with salt and pepper.
- Heat a skillet or grill pan over medium-high heat and cook patties for 4–5 minutes per side.
- Butter one side of each slice of rye bread.
- Spread secret sauce on the unbuttered side of two slices.
- Top each with a patty, shredded Swiss and American cheese, and caramelized onions.
- Place the remaining bread slices on top, buttered side facing out.
- Cook the sandwiches in a skillet over medium heat until the bread is golden and the cheese is melted.
Notes
- Rye bread gives the patty melt its classic diner flavor.
- Cook the sandwich slowly so the cheese melts perfectly.
- You can substitute sourdough bread if rye is unavailable.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Sandwich
- Method: Stovetop
- Cuisine: American