Beef Patty Melt Sandwich (Printable Version)

Juicy beef patties with caramelized onions and melted cheese grilled on buttery rye bread.

# What You Need:

→ Beef Patties

01 - 1.1 lbs ground beef (80/20 blend recommended)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder (optional)

→ Onions

05 - 2 large yellow onions, thinly sliced
06 - 2 tbsp unsalted butter
07 - ½ tsp salt

→ Sandwich

08 - 8 slices rye bread
09 - 8 slices Swiss cheese (or cheddar or American cheese)
10 - 4 tbsp unsalted butter, softened

# How to Make It:

01 - Melt 2 tablespoons of butter in a large skillet over medium heat. Add thinly sliced onions and ½ teaspoon salt. Cook, stirring occasionally, until deeply caramelized and golden brown, about 15 minutes. Remove from skillet and set aside.
02 - Divide ground beef into 4 equal portions and shape each into a patty matching the size of bread slices. Season both sides with salt, black pepper, and garlic powder if using.
03 - Using the same skillet over medium-high heat, cook patties for 3 to 4 minutes per side until browned and just cooked through. Transfer patties to a plate.
04 - Arrange 4 slices of rye bread. On each, layer 1 slice of cheese, a beef patty, one-quarter of the caramelized onions, another slice of cheese, and top with remaining bread slice.
05 - Clean the skillet. Spread softened butter thinly on the outside of each sandwich. Place sandwiches in the skillet over medium heat, grilling 2 to 3 minutes per side while pressing gently with a spatula, until bread is golden and cheese is melted.
06 - Slice sandwiches in half and serve immediately while hot.

# Expert Advice:

01 -
  • Those caramelized onions are pure gold—sweet, jammy, and utterly addictive in a way that makes you wonder why you don't make them more often
  • The contrast between crispy buttered rye bread and melted cheese creates this textural moment that feels indulgent but still approachable for a weeknight dinner
  • It comes together faster than you'd think, yet tastes like you've been working all day in some cozy neighborhood deli
02 -
  • Don't skip the caramelization step for the onions—cooking them slowly over medium heat is what makes them sweet and complex, not sharp and raw. Rushing this ruins the entire sandwich
  • The 80/20 ground beef ratio is worth seeking out; leaner beef makes dry patties, and fattier beef leaves you with greasy sandwiches. Find that balance
  • Buttering the outside of the sandwich before grilling is what creates that diner-quality crispy exterior—don't try to do it on the pan itself
03 -
  • Make your caramelized onions the day before if you can—they actually deepen in flavor and save you time when you're assembling the sandwiches
  • Don't use cold butter straight from the fridge on the bread; it needs to be softened so it spreads evenly and creates that even golden color
  • If you're cooking multiple sandwiches, keep the finished ones warm on a low oven while you grill the others—they'll stay warm and the cheese stays melted

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