Classic Patty Melt

Classic Patty Melt

5 from 46 reviews

A classic recipe that brings back old world diner charm with grilled onions, Swiss Cheese and a homemade thousand island dressing.


  • 1/2 cup mayonnaise (I like Dukes)
  • 2 tablespoons ketchup
  • 1 tablespoon grated onion
  • 1 tablespoon sweet pickle relish
  • 1/8 teaspoon smoked paprika
  • 1 large onion cut in half and then sliced
  • 1 lb ground beef
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon Worcestershire Sauce
  • 8 slices sourdough or rye bread
  • 8 thick slices Swiss cheese (preferably Baby Swiss)
  • Butter


  1. In small bowl whisk together mayonnaise, ketchup, grated onion, pickle relish, and paprika.
  2. Place 2 tablespoons butter in nonstick skillet over medium high heat. Add onions and cook until golden brown approximately 10-15 minutes; stirring every few minutes.
  3. Mix ground beef, Worcestershire Sauce, salt and pepper. Form into four equal patties. Preheat skillet and cook over medium heat until golden brown and cooked through; flipping halfway through the cooking process.
  4. Spread a little more than 1 tablespoon of dressing on each slice of bread. Place a piece of Swiss Cheese on each slice of bread. Add browned onions and one beef patty to four of the slices.  Top with the remaining slices to form four sandwiches.
  5. Butter top side of bread and place butter side down in skillet over medium low heat and cook until golden brown.  Butter other side of bread before flipping. Flip and brown other side until golden brown and cheese is melted. It is helpful to cover the skillet with aluminum foil while it is browning.


  • Use bakery quality sourdough or rye bread.
  • Stir the onions but not too frequently.  Every few minutes or so will do the trick as you want those onions to soften and brown on the edges.
  • Are you under time constraints? If so use your favorite bottled thousand island dressing.
  • If you don’t like Swiss Cheese try cheddar or American.
  • Preheat the pan before adding the burger and sear those juices in.
  • The melts are best served right out of the pan or off the grill while the cheese is melted and bread is warm, buttery and toasty.

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