Description
This classic Patty Melt recipe features juicy ground beef patties seasoned with Worcestershire sauce and garlic powder, topped with sweet caramelized onions and melted American and Swiss cheeses, all sandwiched between thick-cut Texas toast that’s toasted to golden perfection. A perfect comfort food blend of a burger and grilled cheese, ideal for a satisfying lunch or dinner.
Ingredients
Scale
Meat and Seasoning
- 2 pounds ground beef
- 2 tablespoons Worcestershire sauce
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
Vegetables
- 1 extra-large sweet onion, peeled and sliced into thin strips
Dairy and Bread
- ½ cup butter, divided
- 12 slices thick-cut sandwich bread (Texas toast)
- 6 slices American cheese
- 6 slices Swiss cheese
Condiments
- 2 tablespoons yellow mustard
- Salt and pepper (to season onions)
Instructions
- Caramelize the onions: Set a large sauté pan or skillet over medium heat. Add 4 tablespoons of butter and melt it. Stir in the sliced onions, generously sprinkle with salt and pepper. Reduce heat to medium-low and cook, stirring frequently for 15 to 20 minutes until onions are soft and golden brown. Turn off the heat.
- Prepare the beef patties: In a large mixing bowl, combine ground beef with Worcestershire sauce, garlic powder, salt, and cracked black pepper. Mix thoroughly by hand, then press the meat flat in the bowl and cut into six equal portions using a butter knife.
- Shape the patties: Place parchment paper or foil on the countertop. Shape each portion into a very flat oval larger than the bread slices; the patties will shrink during cooking.
- Assemble bread slices: Lay out 12 slices of Texas toast. Spread about one teaspoon of yellow mustard evenly on six of the slices.
- Cook the patties: Heat a griddle or large skillet over medium heat. Cook the patties for 3 minutes on one side, then flip.
- Add toppings for melting: After flipping, evenly distribute caramelized onions atop each patty, then layer one slice of American cheese and one slice of Swiss cheese on each. Continue cooking until patties reach at least 6 minutes total cook time, allowing cheese to melt.
- Transfer to bread: Carefully place each loaded patty onto the six mustard-coated bread slices.
- Prepare griddle for toasting: Wipe off the griddle with a paper towel using a spatula to avoid burns.
- Toast the sandwiches – first side: Add 2 tablespoons of butter to the griddle and spread it around. Place the stacked patties with bread on top onto the griddle. Toast for 2 to 3 minutes until the bread is golden brown, reducing heat to medium-low if necessary and monitoring closely.
- Toast the sandwiches – second side: Add the remaining 2 tablespoons butter to the griddle. Flip the patty melts carefully as the butter melts and toast the other side for another 2 to 3 minutes until golden and crisp.
- Serve: Transfer the patty melts to a cutting board with cheese side up, cut in half, and serve immediately while hot and gooey.
Notes
- Ensure onions are cooked low and slow for true caramelization and sweetness.
- Flatten patties larger than the bread to compensate for shrinkage during cooking.
- Use a griddle if possible for even cooking; if using a skillet, cook in batches.
- Butter the griddle thoroughly for a crispy toasted bread exterior.
- Mustard adds a tangy contrast but can be omitted if preferred.
- Serve immediately for best texture before the bread becomes soggy.
Keywords: Patty Melt, Ground Beef Sandwich, Caramelized Onions, Grilled Sandwich, Classic American, Texas Toast