Name: Patty Melt
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 sweet yellow onion, thinly sliced; 2 tablespoons butter, divided; 1 tablespoon apple cider vinegar; 8 ounces 90/10 ground beef; ¼ teaspoon salt; ¼ teaspoon black pepper; 4 slices sandwich bread (rye, sourdough, or white); 4 slices Swiss cheese; Optional: mustard

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I love the cozy blend of a juicy, well-seasoned beef patty, gooey melted cheese, and sweet caramelized onions, all nestled between slices of buttery, griddled bread—this patty melt hits all the comfort-food feels.

Why You’ll Love This Recipe

I adore how it’s like a grilled cheese and burger had a delicious baby. The rich sweetness of slowly caramelized onions plus mildly tangy Swiss cheese elevates the humble beef patty—and grilling everything together seals it into one irresistible, hearty sandwich.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 sweet yellow onion, thinly sliced
2 tablespoons butter, divided
1 tablespoon apple cider vinegar
8 ounces 90/10 ground beef
¼ teaspoon salt
¼ teaspoon black pepper
4 slices sandwich bread (rye, sourdough, or white)
4 slices Swiss cheese
Optional: mustard

Directions

Caramelize onions
- In a large skillet over medium, I melt 1 tablespoon of butter and add the sliced onion. I cook them, stirring occasionally, for about 25 minutes until they’re deep brown. If they brown too fast, I turn down the heat. I add vinegar during the last 5 minutes, stir it in, and set the onions aside.
Form and cook patties
- I shape the ground beef into two thin patties, about the same size as my bread slices. Then I season them with salt and pepper. In the same skillet over medium-high heat, I cook the patties for about 3 minutes per side until fully cooked through. I remove and set them aside.
Butter the bread
- After wiping the skillet clean, I melt the remaining butter and spread it on one side of each bread slice. I remove two of the slices to use later for the sandwich tops.
Build sandwiches
- In the skillet, I place two bread slices butter-side down. I add a slice of Swiss cheese, then a beef patty, some caramelized onions, and another slice of Swiss cheese. I top them with the remaining bread slices, butter-side up.
Grill the sandwiches
- I grill the sandwiches over medium-low heat for about 3 to 4 minutes per side, flipping once, until the bread is golden and crispy and the cheese is fully melted. I slice them in half and serve hot.

Servings and timing

Makes 2 patty melts
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Bread swap: I like using rye for a classic flavor, but sourdough or white bread works just as well.
Cheese variations: While Swiss is traditional, I also enjoy using provolone, cheddar, or American for a twist.
Add-ins: Sometimes I throw in mushrooms, sautéed peppers, or a drizzle of Thousand Island dressing.

Storage/reheating

Storage: I store the components (onions, patties, bread) separately in the fridge for up to 2 days to keep everything fresh.
Reheating: When I’m ready to eat, I reassemble the sandwich and heat it in a 350°F oven for 8 to 10 minutes until warm and melty.

FAQs

Can I use a different type of bread?

Absolutely. I often switch between rye, sourdough, or even classic white—whatever I have on hand grills beautifully.

Do I have to caramelize the onions for 25 minutes?

It’s worth the wait! That slow cook builds sweetness and depth. But if I’m short on time, I let them go until they're soft and golden, around 15 minutes.

What’s the best cheese for melting?

Swiss is traditional and mild, but I’ve used provolone, American, or a combo—each gives great melt and flavor.

How do I prevent the bread from sogging?

I butter the outside of the bread and grill over medium-low heat. That creates a golden barrier and crisp crust that keeps the sandwich sturdy.

Can I prep it ahead?

Yes! I sometimes caramelize onions ahead or shape patties a day before. Then it’s just assembly and a quick reheat when I’m ready.

Conclusion

I always find making patty melts worth the little extra time—it’s classic diner comfort captured between two perfect slices of toast. Whether I’m sticking with tradition or tossing in a twist, each bite brings that buttery, cheesy, caramelized-onion joy I crave.

Patty Melt

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Author: Sue
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 2 patty melts
Category: Main Dish
Method: Grilling
Cuisine: American
Diet: Halal

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Description

A cozy, diner-style sandwich featuring a juicy beef patty, gooey Swiss cheese, and sweet caramelized onions, all grilled between buttery slices of bread for the ultimate comfort-food experience.

Instructions

In a large skillet over medium heat, melt 1 tablespoon butter and add sliced onion. Cook, stirring occasionally, about 25 minutes until deep brown. Add vinegar during the last 5 minutes, stir, and remove onions.
Shape beef into two thin patties about the size of your bread. Season with salt and pepper. In the same skillet on medium-high, cook patties 3 minutes per side until done. Remove.
Wipe skillet clean. Melt remaining butter, then butter one side of all bread slices in the skillet. Remove two slices for assembly.
Place two remaining buttered-side-down slices in the skillet. Add Swiss cheese, patty, caramelized onions, then another slice of Swiss. Top with second bread slice, butter side up.
Grill over medium-low heat for 3–4 minutes per side, flipping once, until bread is golden and cheese melts. Slice in half and serve hot.