Caramelized onions and ooey-gooey cheese top a beef patty that is in between two slices of thick Texas toast for a melt-in-your-mouth, juicy Patty Melt. For another cheesy sandwich with tasty, crusty bread, try my Crispy Cheese Sandwich.
When you can’t decide between a hamburger or a grilled cheese sandwich, simply make a Patty Melt! It combines the cheesiness of a grilled cheese sandwich and the burger patty from a hamburger. It’s the best of both worlds, really. When caramelized onions are added to the mix, you have your patty melt. Patty melts are pretty hard to mess up, and there are many options when it comes to kinds of cheese and bread you choose to use.
Patty Melt Recipe
Traditionally, rye bread is used in patty melt recipes, but I went with the thick slices of Texas toast. It’s really your preference as to what type of bread you choose to use. But, don’t skip the mayonnaise that you spread on top of the slices of bread. That helps give the sandwich a crunchy and greasy (in the best way) texture and delicious crust. Plus, the mayo won’t burn as fast as butter, so you can get your cheese extra gooey. Another added bonus to this sandwich is the homemade aioli that is spread inside the sandwich to give it that little something extra.
How to Make Patty Melts
It starts with the caramelized onions in this Patty Melt recipe. To caramelize the onions, melt butter over medium-low heat in a medium skillet. Add the onions and cook for about 20 minutes, or until soft and golden brown. Remove the onions from the skillet, and place them in a tented bowl to keep them warm while you prepare the beef patty.
To make the hamburger patties, combine the ground beef, Worcestershire sauce, garlic powder, salt, and pepper. Make four square patties out of the beef mixture, keeping each patty just a little bigger than the bread. If you aren’t making the patties right away, just cover them and put them in the refrigerator for up to 8 hours. When you are ready to cook the patties, wipe out the skillet that you used to caramelize the onions, set the heat to medium-high, and place the patties in the skillet two at a time. Cook each side for 1-2 minutes, leaving each patty pink in the center. Place the patties on a plate.
Assembling the Patty Melt
To put together the Patty Melt, wipe out the skillet, set the heat to medium, mix your aioli spread ingredients in a small bowl, and do the following for each sandwich:
- Take a piece of the Texas toast and top it with a slice of cheese.
- Add a beef patty on top of the cheese.
- Add onions.
- Place another piece of cheese on top of the onions.
- Spread 1 teaspoon of the aioli on the second slice of bread.
- Put the second slice of bread on top, spreading the mayonnaise on top of the bread.
- Place the sandwich, mayo side down, into the skillet. Cook this side for about 3 minutes. A key to a perfectly grilled patty melt is weight or chef’s press. This is the tool that makes smash burgers so good and helps sear a piece of meat more evenly. You don’t have to have the actual tool to use as the weight. Just grab a small pan and use the bottom of it! The whole point is to help the sandwich cook at an even rate and get as close to the heat as possible.
- Remove the skillet from the heat to spread mayo on the top of the melt, flip it over, and cook it for another 3 minutes, or until it is golden brown and the cheese is melted.
- Repeat for all the patty melts.
- Serve with some Roasted Potato Wedges.
- 3 tablespoons butter
- 3 yellow onions, sliced thin
- 1 pound ground beef, we like 80/20
- 1 tablespoon Worchestershire sauce
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 slices cheddar cheese
- 8 slices Texas toast
- 8 teaspoons mayonnaise
- ⅓ cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon pepper
- 1 teaspoon garlic, minced
- 1 teaspoon fresh parsley
- 1 tablespoon ketchup
- In a medium skillet, melt butter over medium-low heat. Add onions and cook until caramelized (about 15-20 minutes), stirring often. Add water as needed to prevent burning. Remove from skillet and tent to keep warm.
- In a large bowl, mix together the ground beef, Worchestershire sauce, garlic powder, salt, and pepper.
- Make 4 square patties (a little larger than the bread). Each patty should be about ¼ inch thick.
- Wipe the skillet and set heat to medium-high. Add the hamburger patties in batches (two at a time) and cook 1-2 minutes per side. Remove patties from the skillet and set aside.
- Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, pepper, garlic, parsley, and ketchup to make the aioli spread.
- Top 4 slices of bread with cheese, then hamburger patty, then onions, and then another slice of cheese, aioli spread, and top with a slice of bread.
- Spread 1 teaspoon of mayonnaise on the top.
- Wipe out skillet and set heat to medium. Add sandwiches to pan, mayo side down in batches (two at a time). Place a weighted pan on top to hold the sandwich firmly in the pan. Cook until golden brown (about 3 minutes). Remove the weighted pan. Spread 1 teaspoon of mayo on the top slice of bread and flip. Cook for 3 additional minutes (or until golden brown). Serve.
Did you make this recipe?
You can tag me at @iamhomesteader.