By Bring Patty Melt Recipe to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Patty Melt Recipe captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Patty Melt Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 pounds ground beef
2 tablespoons Worcestershire sauce
½ teaspoons garlic powder
½ cup butter divided
1 extra-large sweet onions peeled and sliced into thin strips
12 slices thick-cut sandwich bread Texas toast
6 slices American cheese
6 slices Swiss cheese
2 tablespoon yellow mustard
Salt and pepper
How To Make Patty Melt Recipe
Set a large sauté pan, or skillet over medium heat. Add 4 tablespoons of butter to the skillet. Once melted, stir in the onion slices. Sprinkle the onions generously with salt and pepper. Turn the heat down to medium-low and stir the onions. Continue to stir and sauté the onions for 15 to 20 minutes, until they are soft and caramelized on all sides. Then turn off the heat.
Meanwhile, set out a large mixing bowl. Place the ground beef in the mixing bowl and add 2 tablespoons of Worcestershire sauce, ½ teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper. Crumble the ground beef with your hands, mixing the seasonings throughout the meat. Then press the ground beef into the bottom of the bowl and use a butter knife to divide into six equal portions.
Place a large sheet of parchment paper or foil on the countertop. One at a time, shape the ground beef portions into very flat ovals that are larger than your bread slices. (They will shrink as they cook.)
Set out 12 slices of thick-cut sandwich bread. Slather a generous teaspoon of yellow mustard over six of the slices.
Preheat a griddle, or a large skillet, to medium heat. (If using a skillet, you will most likely have to work in batches.) Carefully move the patties to the griddle or skillet. Sear the patties for 3 minutes per side.
Once you have flipped the patties over, place an equal portion of caramelized onions on top of each patty, spreading them out so the onions cover the meat entirely. Layer one slice of American cheese and one slice of Swiss cheese on top of each patty. Continue to cook until the hamburger patty has cooked for at least 6 minutes, total.
Now carefully move each loaded hamburger patty to the slices of bread with the mustard on top.
Wipe off the griddle with a paper towel. (It’s best to use a spatula to move the paper towel around the griddle, so you don’t burn your fingers.)
Now place 2 tablespoons of butter on the griddle and spread it around to cover the surface. Place the stacked patty melts on the griddle, and cover with the additional slices of bread.
Toast the bread for 2 to 3 minutes, until golden brown. Turn the heat down to medium-low if needed and watch them carefully.
Once they are ready to flip, add the final 2 tablespoons of butter to the griddle. Flip the patty melts over as the butter melts. Toast for another 2 to 3 minutes to make sure the second side is perfectly toasted.
Flip the patty melts onto a cutting board, making sure the cheese is on top of the patties. Cut them in half and serve immediately.
PREPARATION STEPS
Preheat a griddle, or a large skillet, to medium heat
(If using a skillet, you will most likely have to work in batches.) Carefully move the patties to the griddle or skillet
Sear the patties for 3 minutes per side.
1 extra-large sweet onions peeled and sliced into thin strips
12 slices thick-cut sandwich bread Texas toast
Place a large sheet of parchment paper or foil on the countertop
One at a time, shape the ground beef portions into very flat ovals that are larger than your bread slices
(They will shrink as they cook.)
Once you have flipped the patties over, place an equal portion of caramelized onions on top of each patty, spreading them out so the onions cover the meat entirely
Layer one slice of American cheese and one slice of Swiss cheese on top of each patty
Continue to cook until the hamburger patty has cooked for at least 6 minutes, total.
Now carefully move each loaded hamburger patty to the slices of bread with the mustard on top.
Wipe off the griddle with a paper towel. (It’s best to use a spatula to move the paper towel around the griddle, so you don’t burn your fingers.)
Toast the bread for 2 to 3 minutes, until golden brown. Turn the heat down to medium-low if needed and watch them carefully.
Flip the patty melts onto a cutting board, making sure the cheese is on top of the patties. Cut them in half and serve immediately.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
