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Classic Patty Melt

Classic patty melt with golden-grilled rye bread, juicy ground beef patties, and deeply caramelized onions. This skillet burger melts Swiss cheese until it oozes from every side for that diner-style bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Onions
  • 2 large onions Thinly sliced
  • 0.5 tbsp butter Use 1.5 tbsp total, divided
  • 0.5 tbsp butter Use 1.5 tbsp total, divided
  • 1 tsp olive oil Add to skillet with butter for onions
  • 1 pinch salt and black pepper to taste Use a pinch for onion seasoning
  • Worcestershire sauce Also used to season the beef
Beef patties
  • 1.5 lb ground beef 80/20
  • 1 pinch salt and black pepper to taste Season beef
  • 1 tsp Worcestershire sauce Season beef
Bread and cheese
  • 8 rye or marble rye bread Sliced
  • 8 Swiss cheese (or American) Sliced
  • 3 tbsp butter Divided; butter bread before grilling
Assembly
  • 1 Thousand Island dressing (optional) Serve on the side or lightly spread

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt 1.5 tablespoons butter with olive oil in a skillet over medium-low heat, then add the thinly sliced onions and a pinch of salt. Cook 20–25 minutes, stirring often, until deeply caramelized, then set aside.
Form and cook the patties
  1. Season the ground beef with salt, black pepper, and Worcestershire sauce, then form into 4 thin oval patties matching the bread shape.
  2. Cook the patties in the same skillet over medium-high heat for 3–4 minutes per side, until cooked through, then set aside.
Assemble and grill the sandwiches
  1. Butter one side of each bread slice.
  2. Build each sandwich with the unbuttered side down, then add Swiss cheese, a patty, caramelized onions, and more cheese, finishing with unbuttered bread on top.
  3. Grill on medium heat 2–3 minutes per side, pressing gently, until the bread is golden and the cheese is fully melted.

Notes

Pro tip: keep the onions at steady medium-low heat and stir often so they caramelize, not scorch. Store leftovers in the fridge up to 3 days; reheat in a skillet to re-melt the cheese (freezing not recommended). For a lighter version, use leaner ground beef (90/10) while keeping the thin patty thickness so it still cooks quickly.