Description
A classic patty melt features juicy, seasoned ground beef patties nestled between buttery rye or sourdough bread with melted Swiss or cheddar cheese and sweet caramelized onions. This hearty sandwich is grilled to golden perfection, combining savory flavors and a satisfying melt-in-your-mouth texture perfect for lunch or dinner.
Ingredients
Scale
For the Patties
- 1 lb (450 g) ground beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Onions
- 2 large yellow onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- Pinch of sugar (optional)
For the Sandwich
- 4 slices rye or sourdough bread
- 4 slices Swiss or cheddar cheese
- 2 tablespoons butter (for toasting)
Instructions
- Prepare the Patties: In a bowl, thoroughly mix the ground beef with garlic powder, onion powder, salt, and pepper until well combined to evenly season the meat.
- Shape the Patties: Form the beef mixture into 2 large patties, making them slightly larger than the bread slices so they fill the sandwich perfectly when cooked.
- Caramelize the Onions: Heat the butter and olive oil in a skillet over medium heat. Add the thinly sliced onions and cook for 15-20 minutes, stirring occasionally, until they turn golden brown and caramelized. Optionally, add a pinch of sugar midway to enhance sweetness.
- Cook the Patties: Using the same skillet, cook the beef patties for 3-4 minutes on each side or until they reach your desired level of doneness. Remove and set them aside.
- Assemble the Sandwiches: Butter one side of each slice of bread. On the unbuttered side of 2 slices, layer one slice of cheese, then a cooked beef patty, followed by the caramelized onions, and top with another slice of cheese.
- Complete the Sandwich: Place the remaining bread slices on top, buttered side facing out.
- Grill the Patty Melts: Heat a clean skillet or griddle over medium heat. Grill the sandwiches for 3-4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and the cheese has melted thoroughly.
- Serve: Remove from heat, slice each sandwich in half if desired, and serve hot alongside fries, pickles, or a fresh salad for a delicious meal.
Notes
- Using rye bread adds traditional flavor; sourdough can be substituted for a milder taste.
- Choose Swiss cheese for a classic patty melt or cheddar for a sharper, more robust flavor.
- Cooking onions slowly is key for deep caramelization and sweetness; be patient and stir occasionally to prevent burning.
- Butter the bread generously for a crispy, golden crust while grilling.
- Pressing the sandwiches lightly while grilling helps the cheese melt evenly and the bread toast properly.
