Homemade Patty Melt with Caramelized Onions and Special Sauce Recipe
This Patty Melt recipe features homemade juicy beef patties layered with melted Monterey Jack or Swiss cheese, caramelized onions, and a tangy burger sauce, all sandwiched between crispy, buttery sourdough or rye bread. Cooked on a griddle or cast iron pan, it delivers the perfect balance of savory, sweet, and tangy flavors for an unforgettable American classic sandwich.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 5 sandwiches
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Patty Melt
- 1.5 pounds ground chuck (80/20 blend)
- Salt and pepper, to taste
- 2 large yellow onions, thinly sliced
- 2 tablespoons oil (divided)
- 1 tablespoon butter (for onions)
- 10 slices good quality sourdough or rye bread
- 10 large slices Monterey Jack or Swiss cheese
- 5 tablespoons butter, softened (for buttering bread)
Burger Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons pickle relish or diced dill pickles
- 1 heaping tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Make Burger Sauce: In a bowl, combine mayonnaise, ketchup, pickle relish, yellow mustard, white vinegar, garlic powder, paprika, salt, and pepper. Mix well and set aside to let flavors meld.
- Caramelize Onions: Heat a cast iron skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil. When melted, add thinly sliced onions, season with salt and pepper, and cook stirring frequently for 20-25 minutes until golden brown and caramelized. Add a splash of water as needed to prevent drying or burning. Remove onions to a plate and set aside.
- Form Burger Patties: Divide ground chuck into five equal portions (about 4.8 oz each). Shape each into thin patties roughly the size and shape of the bread slices, handling meat gently. Season patties generously with salt and pepper on both sides.
- Cook Patties: Heat a flat-top griddle or cast iron pan over medium-high heat. Add 1 tablespoon oil to grease the surface. Place patties on the hot surface and cook for 3-4 minutes per side, flipping once, until cooked to medium-rare (slightly pink inside). Remove patties to a plate and let rest briefly.
- Assemble Patty Melts: Wipe the griddle or pan clean and reduce heat to medium-low. Butter one side of each bread slice. Place bread butter-side down on the hot pan. On each slice, layer a slice of cheese, a cooked beef patty, a spoonful of caramelized onions, a drizzle of burger sauce, another slice of cheese, and top with a second slice of bread, butter-side facing up.
- Cook Sandwiches: Grill the assembled sandwiches for a few minutes until the bottom bread is toasted golden. Carefully flip the sandwiches and continue cooking until the opposite side is also golden and the cheese has melted.
- Serve: Serve the Patty Melts hot with additional burger sauce on the side for dipping if desired.
Notes
- You can use either sourdough or rye bread depending on your preference for a classic diner-style Patty Melt.
- For extra flavor, use a cast iron skillet or flat-top griddle to cook for better heat retention and caramelization.
- To prevent the onions from burning during caramelizing, add small amounts of water as needed.
- Handle the ground meat gently when forming patties to keep them tender.
- The medium-rare doneness allows the patties to stay juicy and warm inside after resting and during sandwich assembly.
- Butter the bread generously on the outside for a crispy, golden crust.
