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Grilled Patty Melt

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A juicy seasoned beef patty nestled between buttery, golden-grilled rye bread with melted cheese and caramelized onions—an indulgent, comforting sandwich that’s easy to make and utterly satisfying.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: undefined
  • Total Time: approximately 30 minutes
  • Yield: 2 sandwiches
  • Category: Lunch, Dinner
  • Method: Grilling, Sautéing
  • Cuisine: American

Ingredients

  • 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)

Instructions

  1. In a bowl, season ground beef with salt, pepper, and onion powder. Gently form into two even patties, slightly larger than the bread slices.
  2. Heat a skillet or griddle over medium-high heat. Add a thin layer of oil or butter.
  3. 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.
  4. 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.
  5. Butter one side of each rye bread slice.
  6. 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.
  7. 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.
  8. Remove from skillet, let rest for a minute, then slice in half and serve immediately.

Notes

  • 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.
  • For storage, refrigerate leftovers (ungrilled) in an airtight container for up to 1 day. Reheat by toasting or pan-grilling over medium heat for about 3 minutes per side.

Nutrition

Find it online: https://elladishes.com/grilled-patty-melt/