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Caramelized Onion Patty Melt

A classic diner-style patty melt featuring a juicy, seasoned beef patty, sweet and savory caramelized onions, and gooey melted Swiss cheese, all toasted to crispy perfection between slices of buttery rye bread.

Prep 15 min Cook 40 min Total 60 min Level Easy

Serves 2

Ingredients

Caramelized Onions

2 medium Yellow onions — Thinly sliced
1 tablespoon Unsalted butter
1 tablespoon Olive oil
0.25 teaspoon Kosher salt
1 teaspoon Balsamic vinegar (optional) — To deglaze

Patties

0.75 pound Ground beef (80/20) — Divided into two equal portions
1 teaspoon Worcestershire sauce
0.5 teaspoon Kosher salt
0.5 teaspoon Black pepper — Freshly ground

Melt Sauce

2 tablespoons Mayonnaise
1 tablespoon Ketchup
1 tablespoon Sweet pickle relish

Assembly

4 slices Rye bread — Thick cut if possible
4 slices Swiss cheese
2 tablespoons Unsalted butter — Softened, for spreading on bread

Instructions

In a large skillet over medium-low heat, melt 1 tablespoon of butter with the olive oil. Add the sliced onions and salt. Cook slowly, stirring occasionally, until the onions are deep golden brown and very soft, about 30-35 minutes. If they start to dry out, add a splash of water. Stir in the balsamic vinegar at the end to deglaze the pan. Remove from pan and set aside.
~35 min
Patience is key for caramelized onions; do not turn up the heat to rush them or they will burn instead of sweeten.
While the onions cook, mix the mayonnaise, ketchup, and sweet pickle relish in a small bowl to create the melt sauce. Set aside.
~5 min
Form the ground beef into two oval-shaped patties roughly the same shape as your rye bread. Make them slightly larger than the bread as they will shrink while cooking. Gently press a shallow dimple in the center of each. Season both sides with salt, pepper, and Worcestershire sauce.
~5 min
The dimple prevents the patty from puffing up into a ball while cooking.
Heat a cast iron skillet over medium-high heat. Cook the patties for 3-4 minutes per side until a nice crust forms and they are cooked to your desired doneness. Transfer to a plate to rest.
~8 min
Wipe out the excess grease from the skillet if you plan to use the same pan to toast the sandwiches.
Butter one side of each slice of rye bread. Place two slices, butter-side down, on a cutting board. Spread the melt sauce on the unbuttered sides. Top each with a slice of Swiss cheese, a cooked beef patty, a generous scoop of caramelized onions, another slice of Swiss cheese, and the top slice of bread (butter-side up).
~3 min
Layering cheese on both sides of the meat helps to glue the sandwich together as it melts.
Heat a clean skillet or griddle over medium-low heat. Place the assembled sandwiches in the pan and cook until the bread is golden brown and crispy, about 3-4 minutes. Carefully flip and cook for another 3-4 minutes on the other side until the cheese is completely melted.
~8 min
If the bread is browning too fast before the cheese melts, cover the skillet with a lid for a minute to trap the heat.
Remove the patty melts from the skillet and let them rest for a minute before slicing in half. Serve hot.
~1 min

Nutrition

880

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1250

Sodium (mg)

145

Cholesterol (mg)

Equipment

Large skillet (preferably cast iron)
Medium skillet or griddle
Spatula
Mixing bowls

Tips & Storage

You can make the caramelized onions and the sauce up to 3 days in advance and store them in the fridge to speed up this recipe for a weeknight dinner.
For an extra punch of flavor, use a mix of Swiss and sharp cheddar cheese.
Press down gently on the sandwich with a spatula or a bacon press while toasting to ensure even browning and melting.
Storage: Patty melts are best enjoyed fresh, but leftovers can be wrapped tightly in foil and stored in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in an air fryer to recrisp the bread.