Patty Melt Recipe
by Sommer Collier — last updated on Aug 14, 2025 
This classic Patty Melt Recipe is made with meaty burger patties topped with two kinds of cheese and onions, and pressed between thick slices of Texas toast. It’s simply delicious!
Sommer’s Recipe Notes
The rest of the world may snub American cuisine, but we invented chocolate chip cookies, popcorn… And patty melts. Enough said.
A traditional patty melt recipe consists of two slices of bread, a griddle-fried hamburger patty, caramelized onions, and two types of cheese, usually American cheese and Swiss cheese. Although many varieties use Rye bread, I always feel the best patty melts are made with thick “Texas toast“ style sandwich bread. It toasts perfectly and doesn’t get too crispy around the edges.
Why You’ll Love This Patty Melt Recipe
- Crispy and buttery – I love how every single bite of this juicy patty melt is loaded with that crispy yet buttery toast.
- Diner-style food at home – We all love a good diner, and this patty melt recipe delivers serious diner-style flavors in the comfort of your own home!
- Cheesy goodness – The combination of Swiss and American cheese makes for a sensational gooey cheesiness.
Add a smear of yellow mustard to each patty melt and you have the definition of burger perfection. Don’t believe me? Give it a try…
Ingredients and Tips
- Ground beef – I like to use beef that’s 80/20 in fat.
- Worcestershire sauce – Use a top quality sauce for that savory, smoky grilled sandwich flavor.
- Garlic powder – This gives that earthy and fragrant taste.
- Butter – Use unsalted, room temperature butter to “grill” the melts.
- Sweet onions – Make sure to peel and slice these thin.
- Thick-cut sandwich bread – We love classic Texas toast in this patty melt recipe.
- Cheese slices – Don’t forego that traditional cheddar and Swiss cheese combo!
Recipe Variations and Dietary Swaps
- Ground poultry – If you’re not a fan of beef, or you’re looking to make this recipe lighter, swap the beef patty with ground turkey or chicken.
- Add-ons – Top these patties off with sliced pickles, avocado, bacon or mushrooms.
- Bread options – Replace the Texas toast with brioche, gluten-free bread or whole wheat toast.
- Sauces – Swap yellow mustard for dijon. Or substitute mustard entirely and instead top with a classic thousand island dressing or mayonnaise.
- Cheeses – We like to use both a slice of cheddar cheese and a slice of Swiss. But you can swap one or both with Colby jack, pepper jack, havarti, or any other sliced cheese you like!
How To Make Patty Melts
Tip for Success – These classic Patty Melts are all about layering flavors and textures. So take the time to caramelize those onions (it’s TOTALLY worth it) before adding on top of those savory beef patties.
Find the full Patty Melt recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store leftover patties and onions in an airtight container in the fridge for up to 3 days. If you have assembled sandwiches left over, wrap them tightly but consume them quickly because the bread will get soggy.
- Reheating Leftovers – Reheat the patty melts on the stovetop. Reheat assembled patty melts in a skillet or air fryer.
Serving Suggestions
Enjoy the sliced sandwiches for lunch or dinner – or even for a midnight snack, if you really have a hankerin’!
We like to pair this classic patty melt recipe with Shoestring French Fries and a ramekin of ranch dressing, ketchup, bbq sauce, or Southern Comeback Sauce for dipping. And don’t forget crunchy Gerhkins or Homemade Pickles on the side!
The Best Patty Melt Recipe
Video
Ingredients
- 2 pounds ground beef
- 2 tablespoons Worcestershire sauce
- ½ teaspoons garlic powder
- ½ cup butter divided
- 1 extra-large sweet onions peeled and sliced into thin strips
- 12 slices thick-cut sandwich bread Texas toast
- 6 slices American cheese
- 6 slices Swiss cheese
- 2 tablespoon yellow mustard
- Salt and pepper
Instructions
- Set a large sauté pan, or skillet over medium heat. Add 4 tablespoons of butter to the skillet. Once melted, stir in the onion slices. Sprinkle the onions generously with salt and pepper. Turn the heat down to medium-low and stir the onions. Continue to stir and sauté the onions for 15 to 20 minutes, until they are soft and caramelized on all sides. Then turn off the heat.
- Meanwhile, set out a large mixing bowl. Place the ground beef in the mixing bowl and add 2 tablespoons of Worcestershire sauce, ½ teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of cracked black pepper. Crumble the ground beef with your hands, mixing the seasonings throughout the meat. Then press the ground beef into the bottom of the bowl and use a butter knife to divide into six equal portions.
- Place a large sheet of parchment paper or foil on the countertop. One at a time, shape the ground beef portions into very flat ovals that are larger than your bread slices. (They will shrink as they cook.)
- Set out 12 slices of thick-cut sandwich bread. Slather a generous teaspoon of yellow mustard over six of the slices.
- Preheat a griddle, or a large skillet, to medium heat. (If using a skillet, you will most likely have to work in batches.) Carefully move the patties to the griddle or skillet. Sear the patties for 3 minutes per side.
- Once you have flipped the patties over, place an equal portion of caramelized onions on top of each patty, spreading them out so the onions cover the meat entirely. Layer one slice of American cheese and one slice of Swiss cheese on top of each patty. Continue to cook until the hamburger patty has cooked for at least 6 minutes, total.
- Now carefully move each loaded hamburger patty to the slices of bread with the mustard on top.
- Wipe off the griddle with a paper towel. (It’s best to use a spatula to move the paper towel around the griddle, so you don’t burn your fingers.)
- Now place 2 tablespoons of butter on the griddle and spread it around to cover the surface. Place the stacked patty melts on the griddle, and cover with the additional slices of bread.
- Toast the bread for 2 to 3 minutes, until golden brown. Turn the heat down to medium-low if needed and watch them carefully.
- Once they are ready to flip, add the final 2 tablespoons of butter to the griddle. Flip the patty melts over as the butter melts. Toast for another 2 to 3 minutes to make sure the second side is perfectly toasted.
- Flip the patty melts onto a cutting board, making sure the cheese is on top of the patties. Cut them in half and serve immediately.
Notes
Nutrition
Frequently Asked Questions
While they both feature a juicy hamburger patty as the star, prep and final presentation are quite different. Hamburger patties are cooked, sometimes with a slice of cheese added right at the end, then placed on a bun and topped with fixings. To make a patty melt recipe, everything gets griddled together: The cooked patty, caramelized onions, cheese, sauce – all of the components are pressed between pieces of bread and grilled.
Nope. But that’s kind of the fun, amirite?
No, pressed sandwiches are almost always best to eat immediately after grilling. Otherwise, the bread will get unpleasantly soggy.
This dish is called a patty melt because it’s basically a crossover between a hamburger patty and a melted cheese sandwich. It became popular in the 1940s and 1950s because it was essentially a fun new way to serve burgers without a traditional bun.
Wow, this was so good! Super easy recipe and my family absolutely loved it!
Living for the Texas toast aspect of this recipe! Love it!
These patty melts were so delicious, I could not stop eating them.