Patty Melt – Sandwich with Beef Patty and Fried Onions Recipe
A patty melt is something between a burger and a toasted sandwich – a beef patty, cheese and deeply browned onions tucked between slices of rye or sandwich bread. In American diners it’s a classic quick, filling lunch, often served with a pickle and fries. The flavor is similar to a burger, but thanks to the fried bread it’s more buttery and crispy.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
3
Ingredients
- ground beef - 400 g
- rye bread (or sandwich bread) - 6 slice
- yellow cheese (e.g. cheddar or gouda) - 6 slices
- onion (large) - 2 piece
- butter (for frying the onions and sandwiches) - 40 g
- vegetable oil (for frying the patties) - 1 tablespoon
- salt (for the meat and onions) - 0.75 teaspoon
- black pepper - 0.5 teaspoon
- mustard (optional, for spreading on the bread) - 2 teaspoon
Main Ingredient:
ground beef
Preparation
- Peel the onions, cut them in half and slice into thin half-moons.
- In a large frying pan, melt half of the butter over medium heat. Add the onions and a pinch of salt. Cook for 10–12 minutes, stirring often, until the onions are very soft and golden. If they start to burn, reduce the heat and add 1–2 tablespoons of water, scraping up the browned bits from the bottom.
- In a bowl, mix the ground beef with the salt and pepper. Divide the mixture into 3 portions and shape flat patties the size of the bread slices – they will shrink slightly during cooking.
- In a second pan, heat the oil over medium-high heat. Fry the patties for 3–4 minutes on each side, until well browned on the outside and cooked through. Set aside on a plate to rest for 2–3 minutes.
- If you like, lightly spread the bread slices with mustard on the inner side.
- On each of 3 slices of bread, place a slice of cheese, then a beef patty, a portion of fried onions and another slice of cheese. Top with a second slice of bread.
- In the pan used for the onions (or a clean one), melt the remaining butter over medium heat. Add the sandwiches and cook for 3–4 minutes on one side, pressing gently with a spatula, until the bread is golden and crispy.
- Carefully flip the sandwiches and cook for another 3–4 minutes, until the second side is browned and the cheese inside is fully melted. If the bread browns too quickly, reduce the heat.
- Let the finished sandwiches rest for a minute, then cut them diagonally and serve immediately.
Storage
In fridge:
1 days
Freezing:
No
Patty melts taste best fresh, but if you have leftovers, cool them completely, wrap tightly and store in the fridge. Reheat in a pan over low heat or in the oven so the bread crisps up again and the cheese melts.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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