Description
Classic Patty Melt
Ingredients:
For the Patty:
1 lb ground beef (80/20 blend)
Salt and pepper to taste
For the Onions:
1 large yellow onion, thinly sliced
2 tbsp butter
1 tbsp olive oil
Pinch of sugar (optional, for caramelization)
For Assembly:
4 slices rye bread (or bread of choice)
4 slices sharp cheddar or Swiss cheese
2 tbsp butter (for toasting the bread)
Instructions:
1. Prepare the Onions:
Heat butter and olive oil in a skillet over medium heat.
Add sliced onions and a pinch of salt (and sugar if desired).
Cook, stirring occasionally, until onions are golden brown and caramelized (20–25 minutes). Set aside.
2. Cook the Patty:
Form ground beef into 2 patties, slightly larger than the bread slices (they will shrink).
Season both sides with salt and pepper.
Heat a skillet or griddle over medium-high heat and cook the patties for about 3–4 minutes per side, or until cooked to your liking. Set aside.
3. Assemble the Patty Melt:
Butter one side of each bread slice.
On the unbuttered side, layer cheese, a cooked patty, caramelized onions, and another slice of cheese. Top with the second slice of bread, buttered side facing out.
4. Grill the Sandwich:
Heat a skillet over medium heat.
Place the sandwich in the skillet and cook for 3–4 minutes per side, pressing lightly with a spatula, until the bread is golden and crispy and the cheese is melted.
Serving:
Slice the patty melt in half and serve hot with your favorite side—think fries, chips, or a pickle spear!
Enjoy this ultimate comfort food packed with cheesy, beefy, caramelized onion goodness!
Step-by-Step Guide
Follow this detailed guide for a perfect patty melt. Start by thinly slicing your onion; uniform cuts ensure even caramelization. For the patties, gently form the beef into two loose, oval-shaped patties, creating a slight dimple in the center to prevent bulging. While the onions cook, prepare your assembly station with bread, cheese, and softened butter for spreading. When grilling the final sandwich, use a medium heat and a lid or foil tent to help melt the cheese thoroughly before the bread burns. Let the sandwich rest for a minute before slicing to allow the cheese to set slightly.
Serving Suggestions
While fantastic on its own, a patty melt pairs beautifully with classic diner sides. Serve it with crispy French fries, sweet potato fries, or onion rings. For a lighter option, a simple side salad with a tangy vinaigrette cuts through the richness. Don’t forget the classic pickle spear or a dollop of spicy mustard or Russian dressing for dipping. For a full comfort-food experience, pair it with a creamy tomato soup.
How-to Summary
To summarize: Caramelize sliced onions in butter and oil until golden. Form and season beef patties, then cook to your preferred doneness. Butter slices of rye bread. Build the sandwich with cheese, patty, onions, and more cheese. Grill in a skillet until the bread is golden and the cheese is melted. Slice and serve immediately.
Frequently Asked Questions
Can I use a different type of bread? Absolutely. While rye is traditional, sourdough, Texas toast, or marbled rye work wonderfully. The key is a sturdy bread that can hold up to the fillings and grilling.
What’s the best cheese for a patty melt? Swiss and sharp cheddar are classics. For more depth, try Gruyère, pepper jack, or a combination of cheeses for a more complex flavor profile.
How do I prevent the patty from shrinking too much? Form the patty slightly larger than your bread and create a shallow dimple in the center with your thumb. This helps it cook flat and maintain a better shape for the sandwich.
Can I make the components ahead of time? Yes. Caramelized onions can be made days in advance and refrigerated. Patties can be shaped, seasoned, and kept chilled until ready to cook, but cook them fresh for best texture.
My cheese isn’t melting before the bread burns. What can I do? Lower your skillet heat to medium-low and cover the sandwich with a lid or a piece of foil for part of the cooking time. This traps heat and melts the cheese perfectly.
Common Mistakes to Avoid
Avoid these pitfalls: Over-packing the beef patty, which makes it tough. Rushing the onions; true caramelization takes time and low heat. Using too high heat when grilling the sandwich, which leads to burnt bread and unmelted cheese. Skipping the butter on the bread, which is essential for that iconic crispy, golden exterior. Finally, using pre-sliced deli cheese that’s too thin; you need a proper slice that will melt luxuriously.
Conclusion
The patty melt is the ultimate homage to diner comfort food, masterfully combining a juicy beef patty, sweet caramelized onions, melted cheese, and crispy grilled bread. By following these steps and tips, you can consistently create a restaurant-quality sandwich at home. Its perfect balance of savory, sweet, and rich flavors makes it a timeless favorite. Master this classic, and you’ll have a crowd-pleasing meal ready in no time.