Patty Melt Recipe

Name: Patty Melt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces ground beef (preferably chuck); Kosher salt and freshly ground black pepper; 2 tablespoons olive oil, divided; 1 medium yellow onion, thinly sliced into half moons; Small pinch red pepper flakes; 1 tablespoon chopped fresh parsley leaves; 4 slices rye bread; 4 slices Swiss cheese; 4 tablespoons butter, at room temperature; Mustard, for serving; Pickles, for serving

Servings: persons

12 ounces ground beef (preferably chuck)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 medium yellow onion, thinly sliced into half moons
Small pinch red pepper flakes
1 tablespoon chopped fresh parsley leaves
4 slices rye bread
4 slices Swiss cheese
4 tablespoons butter, at room temperature
Mustard, for serving
Pickles, for serving

1
Generously season the beef with salt and pepper and form into 2 (1/2-inch thick) oval patties.
2
Cook's Note: You want your patties thin and roughly the same size of the rye bread.
3
Set aside, or place in the refrigerator while you cook the onions.
4
Add 1 tablespoon olive oil into a large nonstick skillet over medium-high heat.
5
Once oil is hot, add onion and saute until browned, about 8 minutes.
6
Season the onions with red pepper flakes, salt, pepper, and chopped parsley.
7
Remove onions from the skillet to a bowl and reserve.
8
Add the remaining tablespoon oil to the hot skillet.
9
Once hot, add the burgers and cook for 3 to 4 minutes until very browned on one side.
10
Flip and continue cooking the other side for another 3 minutes.
11
Remove from pan.
12
Preheat a grill pan to medium-high heat.
13
Assemble the patty melts:
14
Top 2 pieces rye bread each with a slice of cheese, onions, the burger patty, a second slice of cheese, and a final piece of bread.
15
Butter both the top and bottom of the sandwich.
16
Grill each sandwich until golden and the cheese melts, about 3 to4 minutes on each side.
17
Serve hot with mustard and a side of pickles.
18
Cook's Note: Ground chuck is cut from the shoulder, ranges from 15 to 20 percent fat, and has a rich flavor that is tender and moist.
19
This is best choice for burgers.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces ground beef (preferably chuck), Kosher salt and freshly ground black pepper, 2 tablespoons olive oil, divided, 1 medium yellow onion, thinly sliced into half moons, and more.

Yes, Patty Melt falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Patty Melt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions