Beefy Patty Melt

A plate with two halves of a grilled sandwich filled with melted cheese and caramelized onions, served with a side of pickles and dipping sauce.

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The Patty Melt combines all the best things about burgers and grilled cheese—juicy beef, sweet onions, melted cheese, and crisp, buttery bread. A satisfying, cozy meal that brings classic diner flavors right to your kitchen.

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Sandwich

Cuisine: American, Diner

Keyword: caramelized onions, cheesy burger sandwich, comfort food, patty melt

Servings: servings

Calories: 790kcal

Author: Chef Jenn

Equipment

Ingredients

For the Patty Melts

1 pound ground beef
8 slices rye or sourdough bread
¼ cup butter softened
4 slices provolone cheese
4 slices cheddar cheese
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce divided
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

For the Caramelized Onions

2 cups onions thinly sliced
1 tablespoon balsamic vinegar
4 tablespoons butter

For the Burger Sauce

¼ cup mayonnaise
1 tablespoon dill pickle relish
¼ cup ketchup
2 teaspoons yellow mustard

Instructions

Caramelize the onions. Melt butter in a skillet over medium-low heat. Add onions and cook for 25–30 minutes, stirring occasionally, until deeply golden. Stir in balsamic vinegar at the end.
Make the sauce. Combine mayonnaise, pickle relish, ketchup, and mustard in a bowl. Cover and refrigerate.
Shape the patties. In a bowl, mix ground beef with Worcestershire, garlic powder, salt, and pepper. Form into 4 oval patties to fit the bread.
Cook the patties. Heat a skillet over medium heat and cook patties for 3–4 minutes per side. Top with provolone and cheddar to melt during the last minute.
Assemble. Butter one side of each bread slice. Spread sauce on the unbuttered sides of 4 slices. Layer with a cheesy patty, caramelized onions, and another slice of bread, buttered side out.
Grill. Wipe out the skillet, heat over medium, and grill each sandwich for 2–3 minutes per side until golden, crisp, and melty. Serve hot with extra sauce and pickles.

Notes

Chef Jenn's Tips

Rye bread adds a classic deli-style flavor, but sourdough gives you that next-level crunch.
Low and slow is the way to go when caramelizing onions—don’t rush or you’ll miss out on their sweetness.
Lightly pressing the sandwiches with a spatula while grilling helps create that perfect crispy crust.

Nutrition