Best Patty Melt Recipe

This patty melt recipe creates the ultimate comfort sandwich with juicy ground beef, melted cheese, and golden caramelized onions between buttery sourdough bread.

As a chef who’s perfected this classic diner favorite over years of testing, I can tell you that getting the balance right between crispy bread, gooey cheese, and savory beef makes all the difference.

This homemade version beats any restaurant patty melt I’ve tried.

Essential Patty Melt Ingredients

The key to an amazing patty melt lies in choosing quality ingredients that work together perfectly.

• Ground chuck (80/20 blend) – 1.5 pounds provides the best flavor and juiciness
• Sourdough bread – 10 thick slices create the perfect crispy exterior
• Monterey Jack cheese – 10 slices melt beautifully and add creamy richness
• Yellow onions – 2 large onions caramelize into sweet, golden perfection
• Butter – For both cooking onions and grilling the sandwich
• Oil – Helps prevent burning during cooking

Burger Sauce Components

This special sauce elevates your patty melt from good to extraordinary.

• Mayonnaise – 1/2 cup forms the creamy base
• Ketchup – 1/4 cup adds sweetness and tang
• Pickle relish – 2 tablespoons bring acidic brightness
• Yellow mustard – 1 heaping tablespoon provides sharp flavor
• White vinegar – 1 teaspoon enhances the tanginess
• Garlic powder – 1 teaspoon adds savory depth
• Paprika – 1/2 teaspoon contributes mild smokiness

Step-by-Step Patty Melt Instructions

Follow these detailed steps for patty melt success every time.

1. Making the Burger Sauce

Start with this simple sauce that can be prepared days ahead.

1. Combine all sauce ingredients in a medium bowl
2. Mix thoroughly until smooth and well blended
3. Taste and adjust seasoning with salt and pepper
4. Refrigerate until ready to use

2. Caramelizing the Onions

Properly caramelized onions take time but create incredible flavor.

1. Heat cast iron skillet over medium heat
2. Add butter and oil to the hot pan
3. Slice onions thinly for even cooking
4. Cook slowly for 20-25 minutes, stirring frequently
5. Season with salt and pepper during cooking
6. Add water splashes if onions start drying out
7. Remove when golden brown and sweet

3. Preparing the Beef Patties

Shape your patties correctly for the best cooking results.

1. Divide ground chuck into 5 equal portions (about 4.8 ounces each)
2. Shape gently into thin patties matching bread slice size
3. Handle minimally to keep meat tender
4. Season generously with salt and pepper on both sides

4. Cooking the Patties

Perfect patty cooking ensures juicy, flavorful meat.

1. Heat griddle or cast iron pan over medium-high heat
2. Add oil to prevent sticking
3. Cook patties 3-4 minutes per side for medium-rare
4. Flip only once to maintain juices
5. Rest on plate while assembling sandwiches

5. Assembling Your Patty Melt

The assembly order matters for the best melting and flavor distribution.

1. Clean the pan and reduce heat to medium-low
2. Butter one side of each bread slice
3. Place buttered side down in the hot pan
4. Layer ingredients in this order: cheese, patty, onions, sauce, cheese
5. Top with second bread slice (buttered side up)
6. Cook until golden on the bottom
7. Flip carefully and cook until cheese melts completely

Pro Tips for Perfect Patty Melts

After making hundreds of patty melts in my kitchen, these tips guarantee success.

• Use a cast iron skillet for even heat distribution and better browning
• Don’t press down on the sandwich while cooking to keep juices in
• Cook patties to medium-rare since they’ll continue cooking in the sandwich
• Let onions cook slowly for the deepest, sweetest flavor
• Choose thick sourdough slices that won’t get soggy from the sauce

Make-Ahead Options

Smart preparation makes weeknight patty melts totally doable.

• Prepare sauce up to 3 days ahead and store covered in refrigerator
• Caramelize onions 1-2 days early and reheat gently before serving
• Form patties morning of cooking and refrigerate until needed

Serving Suggestions

Complete your patty melt meal with these classic sides.

• Crispy french fries complement the rich sandwich perfectly
• Dill pickle spears cut through the richness
• Coleslaw adds fresh crunch and balance
• Extra burger sauce for dipping makes everything better

Storage and Reheating

Proper storage keeps your patty melt delicious for later.

• Refrigerate leftovers up to 2 days wrapped in foil
• Reheat in skillet over medium-low heat for best results
• Avoid microwave reheating which makes bread soggy

This patty melt recipe has become my family’s weekend favorite. The combination of perfectly seasoned beef, sweet caramelized onions, and tangy burger sauce creates a sandwich that rivals any diner classic.

Take your time with the onions and don’t rush the cooking process for the best results.

Ultimate Patty Melt

This patty melt recipe creates the ultimate comfort sandwich with juicy ground beef, melted cheese, and golden caramelized onions between buttery sourdough bread. Perfect for a hearty lunch or dinner, this homemade version beats any restaurant patty melt with its perfect balance of flavors.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 5 sandwiches

Course: Main Course

Cuisine: American

Calories: 896

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds ground chuck (80/20 blend)
• 10 slices sourdough bread thick slices
• 10 slices Monterey Jack cheese or Swiss cheese
• 2 large yellow onions thinly sliced
• 2 tablespoons vegetable oil
• 1 tablespoon butter for onions
• 5 tablespoons butter softened, for bread
• salt and pepper to taste

Burger Sauce

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons pickle relish or diced dill pickles
• 1 heaping tablespoon yellow mustard
• 1 teaspoon white vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika

Equipment

• Cast iron skillet
• Flat-Top Griddle or Large Pan

Method

 

1. Make the burger sauce: In a medium bowl, combine mayonnaise, ketchup, pickle relish, yellow mustard, white vinegar, garlic powder, and paprika. Mix thoroughly until smooth and well blended. Season with salt and pepper to taste. Set aside.
2. Caramelize the onions: Heat a cast iron skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil. Once melted, add thinly sliced onions and season with salt and pepper. Cook, stirring frequently, until golden brown and caramelized, about 20-25 minutes. Add splashes of water if onions start drying out. Remove to a plate and set aside.
3. Prepare the patties: Divide ground chuck into 5 equal portions (about 4.8 ounces each). Gently shape into thin patties roughly the same size as your bread slices. Handle the meat as little as possible to keep it tender. Season generously on both sides with salt and pepper.
4. Cook the patties: Heat a flat-top griddle or cast iron pan over medium-high heat. Add 1 tablespoon oil to prevent sticking. Add burger patties and cook for 3-4 minutes per side for medium-rare, flipping only once. Remove to a plate and let rest.
5. Assemble the patty melts: Wipe the pan clean and reduce heat to medium-low. Butter one side of each bread slice. Place buttered side down in the hot pan. Layer: cheese slice, beef patty, spoonful of caramelized onions, drizzle of burger sauce, another cheese slice, and top bread slice (buttered side up).
6. Cook the sandwiches: Cook for 3-4 minutes until the bottom is golden brown and toasted. Carefully flip using a large spatula and cook on the opposite side until golden and cheese is completely melted, another 3-4 minutes.
7. Serve: Remove from heat and let rest for 1 minute. Cut diagonally and serve immediately with extra burger sauce for dipping if desired.

Notes

Make-Ahead Tips: The burger sauce can be made up to 3 days ahead and stored in the refrigerator. Caramelized onions can be prepared 1-2 days in advance and reheated gently before serving.

Bread Choice: Use thick-cut sourdough or rye bread for best results. A 1.5-pound square loaf works perfectly.

Cooking Tips: Don’t press down on the sandwich while cooking to keep the juices in the patty. Cook patties to medium-rare since they’ll continue cooking in the sandwich.

Storage: Leftover patty melts can be refrigerated for up to 2 days. Reheat in a skillet over medium-low heat for best results.