I’ve crafted a Grilled Patty Melt featuring a juicy seasoned beef patty nestled between buttery, golden-grilled rye bread with melted cheese and caramelized onions—a comforting sandwich that’s easy to make and utterly satisfying.

Why You’ll Love This Recipe

I love the combination of savory beef, gooey cheese, and sweet caramelized onions sandwiched in crisp, buttery rye bread. It’s indulgent yet simple, perfect for a weekend lunch or casual dinner. Every bite brings nostalgic diner flavors straight to your kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (80/20 blend for juicy patties)
Salt and pepper
Onion powder (optional)
Rye bread slices
Butter (softened, for spreading)
Yellow or white onion, thinly sliced
Swiss cheese or gruyère slices
Mustard (Dijon or yellow, optional)

Directions

In a bowl, season ground beef with salt, pepper, and onion powder. Gently form into two even patties, slightly larger than the bread slices.
Heat a skillet or griddle over medium-high heat. Add a thin layer of oil or butter.
Cook the patties 3–4 minutes per side, or until they reach desired doneness. Top each patty with a slice of cheese during the last minute to melt. Remove patties and tent with foil to rest.
In the same skillet, melt a bit more butter and add onion slices. Cook over medium heat, stirring occasionally, until onions are soft and golden brown—about 8 minutes. Remove onions and set aside.
Butter one side of each rye bread slice.
Assemble the sandwich: place a cheese-topped patty on a non-buttered side of one bread slice, top with caramelized onions and a smear of mustard if using, then close with another bread slice, buttered side out.
Return skillet to medium heat. Cook the sandwich 3–4 minutes per side, pressing gently with a spatula, until the bread is golden and crisp and the cheese is fully melted.
Remove from skillet, let rest for a minute, then slice in half and serve immediately.

Servings and timing

Makes 2 sandwiches.

Prep time: 10 minutes
Cooking time (patties + onions + grilling): 20 minutes
Total time: approximately 30 minutes

Variations

Cheese swap: Use cheddar, provolone, or pepper jack instead of Swiss or gruyère.
Add bacon: Fry 2 strips per sandwich and layer on top of the patty for extra flavor.
Mushroom melt: Sauté mushrooms with the onions and add alongside them.
Spicy version: Spread a thin layer of sriracha mayo on the bread before assembling.
Smaller sliders: Divide mixture into four smaller patties and use slider buns or mini rye slices.

Storage/reheating

I find these patty melts are best fresh, but you can refrigerate leftovers (ungrilled) in an airtight container for up to 1 day. To reheat, toast or pan‑grill the sandwich over medium heat for about 3 minutes per side until warmed and crispy again.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes—I swap beef for turkey or chicken; cook patties 1–2 minutes less per side and watch closely to avoid drying out.

How do I prevent the bread from getting soggy?

Butter the bread just before grilling and make sure the skillet is hot so the bread sears quickly and stays crisp.

Do I need to press the sandwich while cooking?

I press gently with a spatula to help the cheese melt evenly and to encourage a crisp crust, but I avoid flattening it too much.

Can I make caramelized onions ahead of time?

Absolutely. I make a batch in advance and store in the fridge for up to 5 days. I reheat them briefly in the skillet before assembling.

What should I serve with a patty melt?

I love serving these with crispy fries, onion rings, or a crisp side salad to balance out the richness.

Conclusion

This Grilled Patty Melt brings together juicy beef, melted cheese, and sweet onions in a buttery grilled rye sandwich that’s both indulgent and comforting. I love how easy it is to make yet so satisfying and flavorful. It’s a classic diner-style treat that feels extra special at home—give it a try and enjoy that perfect melty bite!