This mouthwateringly good Classic Patty Melt is packed with a beef patty seared to perfection, caramelized onions, melted American and Swiss Cheese, and Thousand Island Dressing, all on grilled Rye Bread.
The Patty Melt first appeared in the late 1940s at Tiny Naylor’s, a drive-in restaurant on the corner of Sunset and La Brea in Hollywood, California. Growing up not far from there in the Los Angeles suburbs, it was a staple at every diner I visited. For me, making a homemade patty melt is about chasing that perfect bite, recreating the nostalgia of a classic diner favorite from my youth.
Ingredients for a Patty Melt
The first step in preparing this or any recipe is to read and understand the instructions. Next, gather all the equipment and prep the Patty Melt ingredients. In culinary terms, this process is called “Mise en Place,” meaning “Everything in its Place.” Prereading the recipe and setting up in advance speeds up cooking and ensures familiarity with each step.
Key Ingredients
- Ground Beef – For the perfect patty melt, 85/15 ground beef strikes the ideal balance between flavor and texture. With 85% lean meat and 15% fat, it offers enough fat to keep the patty juicy while still maintaining structure. The fat caramelizes as it cooks, giving the beef that rich, savory taste essential to a classic patty melt without becoming overly greasy.
- Vidalia Onion – Vidalia onions bring a subtle sweetness to the patty melt that perfectly complements the savory beef and melted cheese. Known for their mild flavor, these onions caramelize beautifully when cooked, adding a touch of golden, tender sweetness that enhances every bite without overpowering the other ingredients. (You can substitute yellow, white, or red onions).
- Swiss and American Cheese – A combination of Swiss and American cheese is key to achieving the classic patty melt. Swiss cheese adds a nutty, slightly tangy flavor that pairs well with the rich beef, while American cheese brings a creamy, melt-in-your-mouth texture with a mild, buttery taste. Together, they create the perfect gooey, savory layer that holds the patty melt together, making every bite satisfying and delicious.
- Rye Bread – Rye bread is the foundation of a great patty melt, offering a hearty texture and slightly tangy flavor that stands up to the rich beef and melted cheese. Its firm structure toasts beautifully, creating a crisp, golden exterior that contrasts perfectly with the juicy patty and creamy cheese.
- Thousand Island Dressing – Thousand Island dressing adds a tangy, creamy richness to the patty melt, perfectly balancing the savory flavors of the beef and cheese. This classic sauce enhances the overall taste and gives the patty melt a signature, indulgent finish.
Making a Classic Patty Melt
Prep Steps
- Preheat a medium sized skillet over medium heat. Slice the onions into ¼ inch slices. Drizzle Olive oil into the pan and add the onions. Stir to evenly distribute in the pan. Cook until soft and beginning to caramelize. About 10-12 minutes. When done cooking, remove pan from heat and allow onions to cool.
- Measure 5 ounce portions of ground beef, then, using a burger press, form the patties. (I use a Meykers Burger Press, available on Amazon. I don’t get paid to share that, the burger press is just that good).
- When all the patties are formed, season with garlic powder, Kosher salt, and fresh ground pepper.
- Preheat a large skillet over medium-high heat. Place the hamburger patties into the pan in a single layer. Cook until the patties begin to lightly sear, about 5-6 minutes. Turn, and cook another 5 minutes until lightly seared and an internal temperature of 145° F.
Remove from heat onto a plate to cool.
Assembling and Cooking the Patty Melt
- Preheat a large non-stick skillet or electric griddle/skillet over a medium heat setting. Spread a thin layer of butter on one side of each slice of Rye Bread. Place a slice of Rye Bread into the skillet, butter side down, stack a cooked patty, then a slice of Swiss Cheese, a slice of American Cheese, and 2 ounces of caramelized Onion. Top with another slice of Rye Bread, butter side up. Cook until brown and crisp, about 3-4 minutes.
- Watch the Patty Melts closely. They can quickly go from cooked perfectly to burned. When you turn them, you will need to support the top so the sandwich doesn’t fall apart. Carefully turn each sandwich when browned and crisp.
- Repeat for each Patty Melt.
Variations
- Substitute Sourdough or Texas Toast for the Rye Bread. It won’t be a classic Patty Melt, but it’ll be pretty darned good!
- Try Pepper Jack or Monterey Jack Cheese.
Storing Leftovers
I recommend only making enough Patty Melt Sandwiches to use fresh. That way you can store the individual ingredients.
Refrigerator – Up to 3-4 days
Store the ingredients in separate airtight containers. If you plan to use them within a few days, storing in the refrigerator is your best option. They will stay fresh for up to 3-4 days when properly sealed.
Freezer – Up to 3 months
For longer storage, you can freeze the leftover hamburger in an airtight container. Label the container with the date, and store in the freezer for up to three months. When you’re ready to use the hamburger, simply thaw it in the refrigerator overnight.
Classic Patty Melt Sandwich
The classic patty melt is the ultimate comfort food—juicy ground beef, melted Swiss and American cheese, caramelized onions, and toasted rye bread all come together for the perfect bite. Crispy on the outside, gooey on the inside, and bursting with flavor, it’s a nostalgic diner favorite you can enjoy at home!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 sandwiches 1x
- Category: Entree
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 pound 85/15 ground beef
- 1 large Vidalia Onion, sliced into 1/4 slices
- 4 slices Swiss Cheese
- 4 slices American Cheese
- 8 slices Rye Bread
- 4 tablespoons butter, softened (salted or unsalted)
- 1 teaspoon powdered Garlic
- Kosher Salt
- Fresh Ground Pepper
Instructions
Preparing the Ingredients
- Preheat a medium sized skillet over medium heat.
- Slice the onions into ¼ inch slices. Drizzle Olive oil into the pan and add the onions. Stir to evenly distribute in the pan.
- Cook Onions until soft and beginning to caramelize. About 10-12 minutes. When done cooking, remove pan from heat and allow onions to cool.
- Measure 5 ounce portions of ground beef, then, using a burger press, form the patties.
- When all the patties are formed, season each with 1/4 teaspoon of garlic powder, 1/4 teaspoon of Kosher salt, and 2 turns of fresh ground pepper.
- Preheat a large skillet over medium-high heat.
- Place the hamburger patties into the pan in a single layer. Cook until the patties begin to lightly sear, about 5-6 minutes. Turn, and cook another 5 minutes until seared and an internal temperature of 145°F. Remove from heat onto a plate to cool.
Assembling and Cooking the Patty Melt
- Preheat a large non-stick skillet or electric griddle/skillet over a medium heat setting.
- Spread a thin layer of butter on one side of each slice of Rye Bread. Place a slice of Rye Bread into the skillet, butter side down, stack a cooked patty, then a slice of Swiss Cheese, a slice of American Cheese, and 2 ounces of caramelized Onion. Top with another slice of Rye Bread, butter side up. Cook until brown and crisp, about 3-4 minutes.
- Watch the Patty Melts closely. They can quickly go from cooked perfectly to burned. When you turn them, you will need to support the top so the sandwich doesn’t fall apart. Carefully turn each sandwich when browned and crisp.
- Serve warm.
