This How to Make Patty Melt Easy is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!

Did You Know?

The patty melt was invented in the 1940s at Tiny Naylor's drive-in restaurant in Los Angeles, combining the best elements of a burger and a grilled cheese sandwich. What distinguishes a patty melt from a regular cheeseburger is the use of rye bread instead of a bun and caramelized onions layered on top — the rye's slightly bitter, earthy flavor complements the sweet onions and melted cheese perfectly.

Pro Tips

Preheat the press fully and press firmly. Low steady heat gives shatteringly crispy bread without burning. Layer ingredients strategically with cheese next to the bread as a moisture barrier.

Frequently Asked Questions

1. What is a patty melt?

A patty melt is a thin beef patty with caramelized onions and melted Swiss cheese griddled between two slices of rye bread. It is a hybrid of a hamburger and a grilled cheese.

2. What bread is traditional for a patty melt?

Rye bread is the only authentic choice — its slightly tangy, earthy flavor is essential to the patty melt experience. Marbled rye is the most popular variety.

3. What cheese goes on a patty melt?

Swiss cheese is traditional and melts beautifully. American cheese is an acceptable alternative for its superior melt. Some diners use a combination of both.

4. How thin should the burger patty be?

Thinner than a regular burger — about ¼ inch thick so it cooks through quickly and fits between the bread slices when pressed. Use about 4 ounces of beef per patty.

5. How do I caramelize onions for a patty melt?

Cook thinly sliced onions in butter over medium-low heat for 20-30 minutes, stirring occasionally, until deep golden brown and sweet. Do not rush this step with high heat.

6. What makes a great patty melt different from a cheeseburger?

The rye bread griddled in butter until crispy, the caramelized onions (not raw), and the Swiss cheese all create a richer, more complex flavor than a standard cheeseburger.

7. Should I use a griddle or skillet?

A flat cast iron skillet or griddle works best. Cook the assembled patty melt like a grilled cheese — butter the outside of the bread and press until golden on both sides.

8. What condiments go on a patty melt?

Thousand Island dressing or a mix of ketchup and mayo is the classic diner-style sauce. Some purists argue a true patty melt needs no condiment — the onions and cheese are enough.

9. How do I prevent the patty from shrinking?

Make a small indentation in the center of each patty with your thumb before cooking. This prevents the center from puffing up and the patty from shrinking into a ball.

10. What sides pair with a patty melt?

French fries, onion rings, coleslaw, or a cup of tomato soup are all classic diner-style pairings that complement the rich, cheesy, beefy patty melt.

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