What is the difference between a Patty Melt and a Cheeseburger?

A traditional cheeseburger is served on a soft bun with cold toppings (like lettuce and tomato). A recipe is always served on grilled rye or pumpernickel bread, includes caramelized onions, and is held together with melted Swiss cheese, making it a distinct type of grilled sandwich rather than a burger.

Why do my caramelized onions taste bitter?

Bitterness usually occurs if the onions are cooked too quickly over heat that is too high. You are burning the sugars instead of slowly caramelizing them. Keep the heat on medium-low and be patient—the process should take at least 25 minutes.

Can I use a different type of beef?

Yes, but $80/20$ ground beef (80% lean, 20% fat) is recommended because the fat renders during cooking, keeping the patty moist and contributing rich flavor to the finished sandwich. Leaner cuts (like $90/10$) tend to result in drier patties unless you add a binding agent or oil.

Classic Patty Melt Recipe: Tested Diner-Style Comfort Food

The Best Classic Patty Melt Recipe: Tested and True Comfort Food

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An authentic, tested recipe for the Classic Patty Melt, featuring perfectly caramelized onions, juicy ground beef, Swiss cheese, and grilled rye bread.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

1.5 lbs 80/20 ground beef

2 large yellow onions, thinly sliced

8 slices Swiss cheese

8 slices marble rye bread

4 Tbsp unsalted butter, softened and divided

2 Tbsp neutral oil (canola, grapeseed)

Salt and freshly ground black pepper to taste

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Instructions

1. In a large skillet over medium-low heat, melt 2 Tbsp butter with 2 Tbsp oil. Add onions and a pinch of salt. Cook slowly, stirring occasionally, for 25-35 minutes until deep golden brown and jammy. Remove and set aside.

2. Gently divide the beef into 4 oval patties, matching the size of the bread. Season liberally with salt and pepper. Heat the cleaned skillet over medium-high heat. Cook patties for 3-4 minutes per side until a deep crust forms and meat is cooked through. Remove and set aside.

3. Spread the remaining 2 Tbsp of softened butter on one side of all 8 bread slices (this is the outside). Place 4 slices, butter-side down, in the skillet over medium heat.

4. Layer each base slice with: 1 slice of Swiss cheese, a cooked beef patty, a generous mound of caramelized onions, and the second slice of Swiss cheese. Top with the remaining 4 slices of bread, butter-side up.

5. Grill for 3-5 minutes per side, pressing lightly with a spatula, until the bread is golden brown and crisp, and the cheese is fully melted. Serve immediately.

Notes

The key is patience with the onions; do not rush the caramelization process.

Use marble rye for the best flavor, or pumpernickel for a deeper, richer taste.

For reheating, use a dry skillet over medium-low heat instead of a microwave to maintain the bread’s crispness.

Nutrition

Serving Size: 1 sandwich
Calories: 850
Sugar: 5g
Sodium: 950mg
Fat: 55g
Saturated Fat: 25g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 55g
Cholesterol: 170mg

Find it online: https://www.flavourrecipe.com/classic-patty-melt-recipe/