Patty Melt

Name: Patty Melt
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp salt; 1/2 tsp black pepper, freshly ground; 2 yellow onions, thinly sliced; 6 tbsp unsalted butter; 4 Swiss cheese slices; 8 rye bread slices; 1 tsp Worcestershire sauce

A diner classic featuring a juicy beef patty and sweet caramelized onions melted together with Swiss cheese between slices of buttery toasted rye bread. Rich, indulgent, and utterly satisfying.

50 minEasyServes 4620 cal/serving

AmericanLunchStovetopStandardHigh ProteinLow CarbNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb ground beef (80/20)
1 tsp salt
1/2 tsp black pepper, freshly ground
2 yellow onions, thinly sliced
6 tbsp unsalted butter
4 Swiss cheese slices
8 rye bread slices
1 tsp Worcestershire sauce

Instructions

1

Melt half the 6 tbsp unsalted butter in a large skillet over medium-low heat. Add 2 thinly sliced yellow onions with a pinch of salt and cook, stirring occasionally, until deeply golden and jammy, about 25-30 minutes. Transfer to a bowl.
2

Divide 1 lb ground beef (80/20) into 4 equal portions and shape each into a thin oval patty roughly the size of the bread slices. Season both sides with 1 tsp salt, 1/2 tsp freshly ground black pepper, and a few drops of 1 tsp Worcestershire sauce.
3

Increase heat to medium-high. Cook the patties in the same skillet 3-4 minutes per side until cooked through to an internal temperature of 160 F (71 C). Remove from the pan.
4

Wipe the skillet clean and return to medium heat. Butter one side of each slice of rye bread slices with the remaining unsalted butter.
5

Place 4 bread slices buttered-side down in the skillet. Layer each with a slice of Swiss cheese slices, a beef patty, a portion of caramelized yellow onions, another slice of Swiss cheese slices, and a second bread slice buttered-side up.
6

Cook until the bread is golden and the cheese is melted, about 2-3 minutes per side. Press gently with a spatula. Slice in half and serve hot.

Questions

Can I make Patty Melt dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter, 4 Swiss cheese slices. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Patty Melt gluten-free?

Yes. The gluten in this entry is 8 rye bread slices, 1 tsp Worcestershire sauce. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Patty Melt keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Patty Melt?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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