Classic American Patty Melt (Printable)

Juicy beef patty, caramelized onions, melted cheese, and buttery bread come together in this classic American sandwich.

# Ingredient List:

→ Beef

01 - 1.1 lbs ground beef (80/20 blend)
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper

→ Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tbsp unsalted butter
06 - 1 tsp sugar

→ Sandwich Assembly

07 - 8 slices rye bread or sourdough
08 - 8 slices Swiss cheese or American cheese
09 - 4 tbsp unsalted butter, softened

→ Optional

10 - 1 tbsp Dijon mustard
11 - 1 tbsp mayonnaise

# How to Make:

01 - Melt 2 tbsp butter in a large skillet over medium-low heat. Add sliced onions and sugar; cook, stirring frequently, until deeply golden and caramelized, about 20 to 25 minutes. Transfer to a bowl and set aside.
02 - Season ground beef with salt and pepper. Divide and shape into 4 thin oval patties matching the size of the bread slices.
03 - Heat a separate skillet or grill pan over medium-high heat. Cook patties 2 to 3 minutes per side until browned and just cooked through. Remove from heat.
04 - Arrange 8 bread slices. Spread a thin layer of softened butter on one side of each slice. Optionally, spread Dijon mustard or mayonnaise on the unbuttered side.
05 - On 4 slices with unbuttered sides facing up, layer one slice of cheese, a beef patty, a generous spoonful of caramelized onions, and another slice of cheese. Top each with remaining bread slices, buttered side out.
06 - Heat a clean skillet or griddle over medium heat. Cook sandwiches 2 to 3 minutes per side, pressing gently, until bread is golden and cheese melts.
07 - Remove sandwiches from skillet. Let rest 1 to 2 minutes before slicing in half and serving hot.

# Expert Tips:

01 -
  • The caramelized onions bring a deep sweetness that balances the richness of the beef and cheese perfectly.
  • It's a diner classic you can master at home without any fancy equipment or hard to find ingredients.
  • The crispy buttery bread gives you that satisfying crunch in every bite.
  • It feels indulgent but comes together in under an hour on a weeknight.
02 -
  • Don't rush the onions because if you turn the heat up too high they'll burn on the edges before they caramelize all the way through.
  • Make sure your patties are thin and oval shaped so they fit the bread properly and cook evenly without shrinking too much.
  • Use medium heat when grilling the sandwiches or the bread will burn before the cheese has a chance to melt.
03 -
  • Press the sandwiches gently with a spatula while grilling to help the cheese melt faster and the layers stick together.
  • If you want extra richness, spread a thin layer of mayo on the outside of the bread instead of butter before grilling for an even crispier crust.
  • Make a double batch of caramelized onions and store the extra in the fridge because they're perfect on burgers, steaks, or scrambled eggs all week long.
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