Easy Patty Melt
The Easy Patty Melt is the ultimate comfort sandwich. It’s part burger and part grilled cheese and all delicious. You get juicy beef patties, melty cheese, sweet caramelized onions, and crispy toasted bread, all layered together into one savory, satisfying bite. It’s diner food done right at home.
Who needs a diner when you can create diner classics at home? With homemade caramelized onions and a tangy burger sauce, this easy Patty Melt feels special without being fussy. Serve it for casual dinners, game day spreads, or anytime you want something a little extra.
Ingredients
For the Patty Melts
- Ground beef – I like cooking with 80/20 for a combination of flavor and fattiness.
- Rye bread or sourdough – Or your favorite bakery-fresh bread. Sandwich bread might fall apart after it gets soggy so use a good dense bread.
- Butter – Salted or unsalted, whatever you have on hand.
- Provolone cheese – Get it sliced from the deli or shred it yourself with a rotary grater.
- Cheddar cheese – I like sharp cheddar but you could use smoked cheddar for an extra burst of flavor.
- Mustard – Hot dog mustard or spicy mustard, whichever you like!
- Worcestershire sauce
- Spices: Garlic powder, salt, black pepper
For the Caramelized Onions
- Onions – Start with yellow or sweet onions.
- Balsamic vinegar – A little goes a long way but if you don’t have balsamic, you can use apple cider vinegar.
- Butter – Salted or unsalted.
For the Burger Sauce
- Mayonnaise – Use your favorite mayo. Any kind will work but I’m partial to Duke’s or avocado oil mayo.
- Dill pickle relish – I prefer dill relish but you could use sweet pickle relish in this sauce.
- Ketchup
- Yellow mustard
How To Make Easy Patty Melt
Scroll down for the full recipe card with exact measurements and printable instructions.
Start with the caramelized onions. Melt butter in a large nonstick skillet over medium-low heat. Add the sliced onions and cook them slowly, stirring occasionally, until they turn deeply golden and soft, about 25 to 30 minutes. Stir in the balsamic vinegar at the end to give them a rich, tangy finish.
While the onions are cooking, whisk together the burger sauce in a small mixing bowl. It’s creamy, tangy, and full of pickle flavor, which balances the richness of the cheese and beef.
For shaping the patties, I like using a burger press to form thin, oval patties that match the shape of the bread. This helps them cook evenly and keeps them from shrinking too much on the griddle.
Once the patties are cooked and topped with melty cheese, it’s time to build the sandwiches. Spread the butter generously over the bread to get that golden, crisp crust. Grill each sandwich in the skillet until perfectly browned on both sides, pressing gently with a spatula to maximize contact with the pan.
The result is a crispy, cheesy, and savory melt that’s pure comfort food.
Chef Jenn’s Tips
- Rye bread brings a classic deli flavor, but sourdough is great if you want it extra crispy.
- Use medium-low heat to caramelize onions properly; don’t rush it or they’ll burn before turning sweet. You can also make these ahead of time.
- Press your patty melts gently with a spatula while grilling for that crispy, even sear on the bread.
Recommended
Make It A Meal
Serve patty melts with a side of fries, onion rings, or a crisp dill pickle spear. I love pairing them with coleslaw or a crisp green salad for a bit of balance. And don’t forget extra sauce on the side for dipping!
Storage
Store leftover patty melts wrapped in foil or an airtight container in the fridge for up to 2 days. To reheat, place them in a skillet over medium heat until warmed through and re-crisped, or use a toaster oven for even heating. The burger sauce and caramelized onions can be made up to 3 days ahead and kept refrigerated in separate containers.
Easy Patty Melt
Ingredients
For the Patty Melts
- 1 lb ground beef
- 8 slices rye bread or sourdough
- ¼ cup butter softened
- 4 slices provolone cheese
- 4 slices cheddar cheese
- 1 tablespoon mustard
- 2 teaspoons Worcestershire sauce divided
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Caramelized Onions
- 2 cups onions thinly sliced
- 1 tablespoon balsamic vinegar
- 4 tablespoons butter
For the Burger Sauce
- ¼ cup mayonnaise
- 1 tablespoon dill pickle relish
- ¼ cup ketchup
- 2 teaspoons yellow mustard
Instructions
- Caramelize the onions. Melt butter in a skillet over medium-low heat. Add onions and cook for 25–30 minutes, stirring occasionally, until golden brown. Stir in balsamic vinegar and cook for 2 more minutes.
- Make the sauce. In a small bowl, mix together mayonnaise, pickle relish, ketchup, and mustard. Cover and refrigerate.
- Shape the patties. In a large bowl, mix ground beef with Worcestershire, garlic powder, salt, and pepper. Form into 4 oval patties to fit the bread.
- Cook the patties. Heat a skillet or griddle over medium heat. Cook the patties for 3–4 minutes per side. Top each with provolone and cheddar in the last minute to melt.
- Assemble. Butter one side of each slice of bread. Spread sauce on the unbuttered side of 4 slices. Layer on a cheesy patty, a scoop of caramelized onions, and another slice of bread (buttered side out).
- Grill. Wipe out the skillet, return to medium heat, and grill the sandwiches for 2–3 minutes per side until golden, crispy, and melty. Serve hot with extra sauce or pickles.
Notes
Chef Jenn’s Tips
- Rye bread brings a classic deli flavor, but sourdough is great if you want it extra crispy.
- Use medium-low heat to caramelize onions properly — don’t rush it or they’ll burn before turning sweet.
- Press your patty melts gently with a spatula while grilling for that crispy, even sear on the bread.
