Classic Beef Patty Melt (Printable Version)

Juicy beef patty with caramelized onions and melted cheese grilled between buttery bread slices.

# What You'll Need:

→ Beef

01 - 1.1 lbs ground beef (80/20 blend recommended)
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

# Directions:

01 - Melt 2 tablespoons unsalted butter in a large skillet over medium-low heat. Add the thinly sliced onions and 1 teaspoon sugar. Cook, stirring frequently, until onions are deeply golden and caramelized, approximately 20 to 25 minutes. Remove from heat and set aside.
02 - Season the ground beef with salt and black pepper. Form into four thin oval patties, sized to match the bread slices.
03 - Heat a separate skillet or grill pan over medium-high heat. Cook patties for 2 to 3 minutes per side until browned and just cooked through. Remove from heat.
04 - Lay out eight slices of bread. Spread a thin layer of softened unsalted butter on one side of each slice. Optionally, spread Dijon mustard or mayonnaise on the opposite (unbuttered) side.
05 - On four slices of bread (unbuttered side facing up), layer one slice of cheese, a beef patty, a generous spoonful of caramelized onions, then another cheese slice. Top each with a remaining bread slice, buttered side facing outwards.
06 - Heat a clean skillet or griddle over medium heat. Cook sandwiches for 2 to 3 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
07 - Remove sandwiches from the heat, let rest for 1 to 2 minutes, then slice each in half and serve warm.

# Expert Advice:

01 -
  • The onions turn into something sweeter and deeper than you thought possible
  • Everything happens in one pan except the onions, which means less cleanup
  • The beef patty stays impossibly juicy because it cooks fast and hits the cheese immediately
02 -
  • Don't rush the onions because they provide all the sweetness that balances the salty beef
  • Shape the patties slightly larger than your bread because beef shrinks when it hits the heat
  • Let the sandwiches rest for a minute after cooking so the cheese sets slightly instead of running everywhere
03 -
  • Cook extra onions and keep them in the fridge for burgers or steak throughout the week
  • Butter the bread all the way to the edges so every bite gets that golden crunch
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