Leam how to make the ultimate diner-style Classic Pady Melts piled high with caramelized onions,
gooey Swiss cheese and Wicy beef patties sandwiched between crispy, buttered slices of rye bread _ This
easy patty melt recipe VAI satisfy any cheeseburger craving!
Craving a diner-style sand'”ch layered with melted cheese and piled high with caramelized onions?
These easy Classic Patty Pvtelts are the ultimate comfort food sandwich. We start by slowly caramelizing
thinly shced onions in olive and butter to bring out their natural sweetness_ Juicy beef patties sizzled
in a cast iron skillet are layered between melted Swiss cheese, the caramelized onions, and crisp,
buttered rye bread_ each bite you get a perfect medley of textures and flavcrs — the tangy onions,
the melted cheese, the crisp toastiness of the bread, and the juicy meatiness of the burger patty. This
patty melt recipe comes together in just 45 minutes but tastes like you spent all afternoon in your kitchen
perfecting it It’s an easy weeknight meal or casual dinner party fare that is sure to impress any
cheeseburger lover.
What type of onion works best?
Yellow onions or sweet onions work well- Avoid red onW1s as they may overpower the other flavors.
Thinly slice the onion so it can proßrly caramelize.

Can I use a different cheese?
Yes, you can use other sliced cheeses like cheddar provolone. Swiss cheese gives a nice creamy,
melted though.
What’s the best way to prevent the patties from getting
overcooked?
Use a meat thermometer to monitor the center of patties_ Cook just until they reach 160’F_ Also, make
thinner patties than a regular burger since thefll cook again inside the melts_
Why butter the bread instead of mayo or mustard?
Buttering the bread gives it a nice crisp, toasty +derior and adds rich favor as it fries in the pan. This
keeps the bread from getting soggy. Feel free to lightly spread mayo or mustard on the inside pieces of
bread though.
Classic Patty Melts
Total Time: 45 minutes
Meld: 4 sandwiches
Ingredients:
• 1 tablespoorl olive oil
• 1 large onion. thinly sliced (about 2 cups)
• 6 tablespoons unsalted butter, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons ketchup
• 1 1/4 pounds ground beef (80% lean)
• 2 teaspoons %rcestershire sauce
• 8 slices rye bread
1/2 teaspoon onion powder
About 8 ounces sliced Swiss cheese

Instructions:
1. Heat olive oil in a large skillet over medium-lcvv heat Add the sliced onions and stirring
occasionally, until deeply golden brown and caramelized, 20 to 25 minutes. Season with salt and
2. b&anwhile, preheat a cast ion skillet over medium-high heat. Melt 2 tablespoons of butter in the hot
skilet
3 In a large bowl, gently mix the ground beef, ketchup, Worcestershire sauce, •1/2 teaspoorl
onion powder. 1 teaspoon salt, and scne pepper until just cornbined_ Divide the meat mixture into
four equal patties and shape each into rounds slightly wider than the bread slices.
4. Cook the patties in the hot smet for 4 to 5 minutes per side until vell browned. Remove from the pan
and set aside_

5. Assemble the patty melts: Wpe out the skillet and melt 2 tablespoons of the remaining butter over
medium heat Lay 4 slices of rye bread, buttered side down, in the skillet. Top each with a burger
patty, a slice of Swiss cheese, half of the caramelized onions, and another slice of cheese. Close the
melts with the remaining 4 slices of buttered bread, placing them buttered side up onto the sandwich_
6. Cmk each patty melt until both sides are golden brovm and the cheese is fully DEIted, 2 to 4 minutes
per side, pressing gently with a spatula to help melt the cheese.
7. Transfer the patty melts to a cutting board and slice diagonally to serve. Enjoy!
o
Tips for making the pertect Classic Patty Melts:
• Caramelize the onions slowly — Be patient and cook the onions over medium-low heat for 20-25
minutes, stirring occasionally. This long cooking time develops complexity of flavor
• Use high quality ingredients — Splurge on bread from an artisan bakery and good melting cheese like
Swiss or aged cheddar. This makes a difference.
• Butter the bread generously — Butter provides crucial flavor and crispy texture when frying the
sandwich. Mayo or oil make bread soggy

o
• Smash the sandwich gentty —Use a spatula to press dovm while the padymetts cook. This melds the
fillings together and crisps the bread. But don’t press too hard or the bread tears.
• Slice a bias — Cut the patty melts diagonally rather than straight across This creates broader
surface area for the juicy fillings in each bite. It just looks prettier toe
Nutrition Information (Per serving):
Calories: 765; Total Fat 53g; Saturated Fat: 27g; Cholesterol: 175nv; Sodium: 1087mg; Total
Carbohydrates: 38g; Dietary Fiber: 3g; Total Sugars: 5g; Protein: 37g