Dinner
Classic Patty Melt: A Diner-Style Burger on Rye
Original name: Patty Melt
About this dish
The patty melt is a beloved American diner classic, combining the juicy goodness of a burger with the melty cheese and crispy bread of a grilled sandwich. This version uses a homemade smashed beef patty, caramelized onions, and sharp cheddar to create a symphony of flavors and textures.
It's the ultimate comfort food that’s surprisingly easy to make at home, and it’s sure to satisfy those diner cravings.
Ingredients
UK and US measurements are both included for every recipe.
Onion
vegetable1 large
Butter
dairy3 tablespoons (42g)
Imperial measurement: 3 tablespoons
Ground beef
protein400g (1 lb)
Imperial measurement: 1 lb
Salt
seasoning1 teaspoon
Black pepper
spice1/2 teaspoon
Rye bread
grain4 slices
Sharp cheddar cheese
dairy100g (4 oz)
Imperial measurement: 4 oz
Method
Caramelize the onions
PT10MIn a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced onions and cook, stirring occasionally, until golden and caramelized, about 10-12 minutes. Remove from pan and set aside.
Form the patties
PT5MSeason the ground beef with salt and pepper, mixing gently. Divide into two piles and shape into thin patties, slightly wider than the bread.
Cook the patties
PT5MIn the same skillet over medium-high heat, melt another 1 tablespoon of butter. Add the patties and cook until browned on one side, about 2-3 minutes. Flip, top with slices of cheddar cheese, and continue cooking until the cheese melts and the patties reach desired doneness. Remove from pan and keep warm.
Assemble the sandwiches
PT2MSpread the remaining 1 tablespoon of butter on one side of each bread slice. On the unbuttered side, place the cooked patty with melted cheese, then pile on the caramelized onions. Top with another slice of bread, buttered side out.
Grill the sandwiches
PT5MWipe the skillet clean and heat over medium heat. Place the sandwiches in the pan and grill until golden brown and crispy on both sides, about 2-3 minutes per side, pressing gently with a spatula.
Equipment
- Large skillet
- Spatula
- Chef's knife
- Cutting board
Nutrition facts
Tips
- For extra flavor, use a mixture of ground chuck and ground sirloin.
- Sprote the bread: toast it in the same pan for extra crispness.
- Choose a good rye bread with caraway seeds for classic taste.
- Don't overwork the beef, or the patties will be tough.
Serving suggestions
- Serve the patty melts hot with a side of crispy fries, a simple green salad, or pickles.
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Recipe by
Chloe Lawson
Specialises in American cuisineChloe Walker makes buffalo wings with blue cheese dressing (not ranch, she has standards).
Describe yourself in three words: Spicy, saucy, blue cheese loyalist.