📝 About This Recipe
Born in the golden age of American diners, the Patty Melt is the sophisticated, soulful cousin of the standard cheeseburger. This recipe marries a juicy, seared ground chuck patty with deeply caramelized onions and molten Swiss cheese, all hugged by golden-brown, buttery sourdough. It’s a masterclass in textures—crunchy, creamy, and savory—that elevates humble fast food into a gourmet comfort classic.
🥗 Ingredients
The Onions
- 2 large Yellow Onions (thinly sliced into half-moons)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Balsamic Vinegar (to deglaze and add depth)
The Secret Sauce
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Ketchup
- 1 tablespoon Sweet Pickle Relish
- 1 teaspoon Worcestershire Sauce
- 1/4 teaspoon Smoked Paprika
The Burger and Assembly
- 1.5 pounds Ground Chuck (80/20 fat ratio for maximum juiciness)
- 8 slices Sourdough Bread (thick-cut from a round loaf)
- 8 slices Swiss Cheese (deli-cut)
- 4 tablespoons Unsalted Butter (softened, for the bread)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
👨🍳 Instructions
-
1
Start with the onions: Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add sliced onions and salt.
-
2
Cook the onions slowly, stirring occasionally, for 30-35 minutes until they are a deep jammy brown. If they look dry, add a splash of water.
-
3
Once caramelized, stir in the balsamic vinegar to deglaze the pan. Remove onions from the heat and set aside in a bowl.
-
4
In a small bowl, whisk together the mayonnaise, ketchup, relish, Worcestershire sauce, and smoked paprika. Cover and refrigerate until assembly.
-
5
Divide the ground chuck into 4 equal portions (6 oz each). Shape them into oval patties that match the shape of your sourdough slices.
-
6
Season both sides of the patties generously with kosher salt, cracked black pepper, and a pinch of garlic powder.
-
7
Heat a heavy cast-iron skillet or griddle over medium-high heat. Place the patties in the hot pan and sear for 3-4 minutes per side for medium doneness.
-
8
Remove the patties from the skillet and wipe the skillet clean. You want a fresh surface for the bread.
-
9
Generously butter one side of each of the 8 slices of sourdough bread.
-
10
Place 4 slices of bread, butter-side down, in the skillet over medium heat. Spread a tablespoon of the secret sauce on the dry side of each slice.
-
11
Layer each slice with one piece of Swiss cheese, a cooked burger patty, a generous spoonful of caramelized onions, and a second slice of cheese.
-
12
Top with the remaining bread slices, butter-side facing up. Press down slightly with a spatula to encourage melting.
-
13
Grill for 2-3 minutes per side, flipping carefully, until the bread is golden brown and the cheese is completely melted.
-
14
Remove from the heat and let the melts rest for 1 minute so the cheese sets slightly before slicing.
-
15
Slice diagonally and serve immediately while the cheese is still gooey and the bread is crisp.
💡 Chef's Tips
Use 80/20 ground chuck; anything leaner will result in a dry sandwich that can't stand up to the thick bread. Caramelizing onions cannot be rushed—low and slow is the only way to develop those natural sugars. Spread the butter edge-to-edge on the bread to ensure a perfectly even, golden-brown 'crush' when griddling. If the bread is browning too fast before the cheese melts, cover the skillet with a lid for 30 seconds to trap the heat. For an extra tangy kick, add a few thin slices of pickled jalapeños or extra mustard to the sauce.
🍽️ Serving Suggestions
Serve with a side of extra-crispy, double-fried French fries or sweet potato wedges. A cold, crisp dill pickle spear is the essential palate cleanser for this rich sandwich. Pair with a thick chocolate malt or a cold amber ale to cut through the richness of the beef and cheese. A simple side of creamy coleslaw provides a refreshing, crunchy contrast to the warm melt.