Add Preferred SourceThe Patty Melt is everything you want from classic comfort food. It’s part burger, part grilled cheese, with layers of juicy beef, melted cheese, buttery toasted bread, and sweet, savory caramelized onions. Add a creamy, tangy burger sauce and you’ve got a sandwich that feels straight out of a cozy diner, but made fresh in your own kitchen.
If you’re a sandwich fan or love vintage recipes and diner classics, then this retro Patty Melt is the recipe for you. It’s loaded with buttery caramelized onions, melty cheese, and a homemade sauce gives it that extra flavor punch. It’s perfect for an easy dinner, weekend treat, or game day favorite.
I get sick of burgers, and who wants to fire up the grill? This easy recipe is made totally in a skillet on your stovetop, or outside on a Blackstone Griddle. Make the onions ahead of time and dinner comes together in a jiffy!
History
The Classic Patty Melt emerged in the United States around the 1940s to 1950s, during the golden age of diners and roadside cafes. Combining elements of a hamburger and a grilled cheese, the patty melt features a seasoned beef patty, melted cheese, and caramelized onions, traditionally served on rye bread and grilled to perfection. Its rise paralleled the growth of American car culture and diner-style comfort food, offering a hearty, satisfying meal that quickly became a menu staple. The patty melt remains a nostalgic favorite, celebrated for its crispy, buttery bread and rich, savory flavors.
Ingredients
For the Patty Melts
- Ground beef – I like cooking with 80/20 for a combination of flavor and fattiness.
- Rye bread or sourdough – Or your favorite bakery-fresh bread. Sandwich bread might fall apart after it gets soggy so use a good dense bread.
- Butter – Salted or unsalted, whatever you have on hand.
- Provolone cheese – Get it sliced from the deli or shred it yourself with a rotary grater.
- Cheddar cheese – I like sharp cheddar but you could use smoked cheddar for an extra burst of flavor.
- Mustard – Hot dog mustard or spicy mustard, whichever you like!
- Worcestershire sauce
- Spices: Garlic powder, salt, black pepper
For the Caramelized Onions
- Onions – Start with yellow or sweet onions.
- Balsamic vinegar – A little goes a long way but if you don’t have balsamic, you can use apple cider vinegar.
- Butter – Salted or unsalted.
For the Burger Sauce
- Mayonnaise – Use your favorite mayo. Any kind will work but I’m partial to Duke’s or avocado oil mayo.
- Dill pickle relish – I prefer dill relish but you could use sweet pickle relish in this sauce.
- Ketchup
- Yellow mustard
How To Make Classic Patty Melts
Scroll down for the full recipe card with exact measurements and printable instructions.
Start with the caramelized onions. Melt butter in a large nonstick skillet over medium-low heat and add the sliced onions. Let them cook low and slow, stirring occasionally, until they become soft, golden, and sweet—about 25 to 30 minutes. Stir in the balsamic vinegar right at the end to deepen the flavor. I love using a nonstick skillet here because it ensures the onions don’t stick or burn, and it gives you that perfectly even browning without babysitting the pan the whole time.
While the onions are cooking, whisk together the burger sauce in a small mixing bowl. Stir the mayonnaise, ketchup, mustard, and pickle relish until creamy and smooth. I like using a small mixing bowl because it’s the ideal size for sauces, and it keeps prep work organized without cluttering the counter.
For shaping the patties, I always reach for a burger press. It helps create thin, uniform patties that fit the shape of the bread, making sure every bite has the perfect ratio of beef, cheese, and bread. Plus, using a burger press means the patties cook evenly and don’t shrink too much, which is key for a sandwich like this.
Once the patties are cooked and topped with melty cheese, it’s time to assemble. Spread the softened butter generously over the bread to get that crispy, golden crust. Grill each sandwich in the skillet, pressing lightly with a spatula to make sure everything browns evenly. What you’ll get is a warm, cheesy, savory sandwich that’s basically comfort food perfection.
Chef Jenn’s Tips
- Rye brings that traditional deli flavor, but sourdough makes the outside extra crisp and golden.
- Caramelize onions slowly over low heat to bring out their natural sweetness.
- Light pressure with a spatula while grilling gives the bread that perfectly crisp crust.
Make It A Meal
Pair your patty melt with hot fries, onion rings, or a crisp dill pickle spear. I also love serving it with coleslaw or a simple green salad for balance. Don’t skip the extra sauce on the side for dipping.
Storage
Wrap any leftover patty melts in foil or store in an airtight container in the fridge for up to 2 days. To reheat, use a skillet or toaster oven to bring back the crispiness. The caramelized onions and sauce can both be made ahead and stored separately in the refrigerator for up to 3 days.
Classic Patty Melt
Ingredients
For the Patty Melts
- 1 pound ground beef
- 8 slices rye or sourdough bread
- ¼ cup butter softened
- 4 slices provolone cheese
- 4 slices cheddar cheese
- 1 tablespoon yellow mustard
- 2 teaspoons Worcestershire sauce divided
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Caramelized Onions
- 2 cups onions thinly sliced
- 1 tablespoon balsamic vinegar
- 4 tablespoons butter
For the Burger Sauce
- ¼ cup mayonnaise
- 1 tablespoon dill pickle relish
- ¼ cup ketchup
- 2 teaspoons yellow mustard
Instructions
- Caramelize the onions by firstly melting butter in a skillet over medium-low heat. Add sliced onions and cook for 25 to 30 minutes, stirring occasionally, until golden. Stir in balsamic vinegar and cook for 2 more minutes.
- Mix together the mayonnaise, pickle relish, ketchup, and mustard in a small bowl. Refrigerate until ready to use.
- Shape the patties by combining ground beef with Worcestershire sauce, garlic powder, salt, and pepper in a bowl. Form into 4 oval patties that fit your bread slices.
- Heat a skillet over medium heat. Cook the patties for 3 to 4 minutes per side. During the last minute, add provolone and cheddar to each patty to melt.
- Butter one side of each bread slice. Spread sauce on the unbuttered sides of 4 slices. Top each with a cheesy patty, caramelized onions, and another slice of bread, buttered side out.
- Wipe out the skillet, return to medium heat, and griddle the sandwiches for 2 to 3 minutes per side until golden and crisp. Serve hot with extra sauce and pickles.
Notes
Chef Jenn’s Tips
- Rye brings that traditional deli flavor, but sourdough makes the outside extra crisp and golden.
- Caramelize onions slowly over low heat to bring out their natural sweetness.
- Light pressure with a spatula while grilling gives the bread that perfectly crisp crust.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.