Diner-Style Patty Melts

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5 from 6 votes

Classic diner-style patty melts at home. Beef patties grilled on rye bread with Swiss cheese and caramelized onions.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 931kcal

Author: Kelly Wildenhaus

Ingredients

2 yellow onions, sliced
2 tablespoon butter
Kosher salt and freshly cracked black pepper
1 lb ground beef (not lean, use ground chuck)
4 slices Swiss Cheese
4 slices rye bread with caraway seed
More softened butter for spreading on bread
Optional: mayo, Dijon mustard, fry sauce, etc.

Instructions

Melt butter in cast iron skillet over medium heat. Add onions, sprinkle with salt and pepper, and cook until golden brown and caramelized, stirring frequently, about 20 - 25 minutes. Remove to plate and set aside.
Form ground beef into 2 patties (6 - 8 ounces each) roughly the shape of the bread slices. Handle as minimally as possible. Season liberally with salt and pepper. Add a little butter to cast iron pan and cook patties about 3 - 4 minutes a side for medium-rare. Remove to plate and wipe skillet clean.
Prepare melts: arrange bread slices on cutting board and butter top sides. Flip bread over and top each piece with a slice of Swiss cheese. Mound grilled onions on two slices and then place beef patties on top of onions. Flip remaining bread slices/cheese over top of of beef patty. Gently press down on sandwich to help meld together.
Heat cast iron skillet over medium heat and add a bit of butter. Place patty melts in pan, gently press down, and grill until golden brown. Carefully flip melts, press down again, and grill the other side, cover with lid to help cheese melt. Remove to board and cut in half. If desired, swipe with mayo or other topping and serve.

Video

Notes

I’m spoiled to a meat market here in St. Louis that makes its ground beef with aged prime steak. Yes, you heard that right, crazy. I don’t always venture all the way there just for ground beef, but what a difference and such a treat. You do want some fat, don’t use lean ground beef. Use ground chuck, or a mix of ground chuck for fat and ground sirloin for flavor. Just my two cents on the subject.

Nutrition