Classic Patty Melt
Smash-style beef patty, caramelized onions, and Swiss on griddled rye—the diner patty melt halfway between a burger and a grilled cheese. Cook ground beef to a food-safe 160°F before melting the cheese.
🛒Ingredients
- 1 1/2 pounds ground beef (80/20)
- 1 large yellow onion, thinly sliced
- 2 tablespoons butter, divided, plus more for bread
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 slices rye bread
- 8 slices Swiss cheese
- 2 tablespoons Thousand Island or burger sauce (optional)
🔧Kitchen Tools Needed
- Large skillet
- Spatula
- Instant-read thermometer
📝Instructions
- 1
Melt 1 tablespoon butter in a skillet over medium heat. Cook onions 15–20 minutes, stirring, until deep golden; set aside.
- 2
Form beef into 4 thin oval patties. Season with salt and pepper. Cook in the skillet over medium-high heat 3–4 minutes per side until the center reaches 160°F.
- 3
Butter rye slices. Build: bread, Swiss, patty, onions, optional sauce, Swiss, bread. Butter outsides.
- 4
Grill over medium heat 2–3 minutes per side until rye is crisp and cheese melts.
- 5
Serve hot. Refrigerate leftovers within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 740
🏷️Recipe Tags
❓Frequently Asked Questions
Why rye?
Classic diner style; sourdough also works.
Cheese swap?
American or cheddar melt beautifully.
Smash thinner?
Yes—thinner patties cook faster and fit the bread better.
Make onions ahead?
Caramelize up to 3 days ahead and reheat.
Food safety?
Ground beef to 160°F; leftovers to 165°F; chill within 2 hours.
