Juicy beef, aged cheese and caramelized onions with mushrooms make this Patty Melt recipe a total winner. It’s the perfect comfort food lunch recipe and is great as a fuss-free dinner for the family. A guaranteed crowd pleaser.
- Ground beef / beef mince. I used an 80/20 beef to fat ratio as I wanted the patties to be super flavorful and juicy.
- Cheese. I used a mixture of Gruyère and sharp cheddar cheese. Swiss cheese or any other good melting cheese will work well.
- Bread. I used thick slices of white bread but any bread of your choice will work.
- Salt and black pepper.
- Garlic powder. Optional.
How to make a patty melt
There are three parts to cooking a patty melt. First you want to form and cook the patties. Then in the same pan, caramelize the onions and mushrooms and finally you assemble the sandwiches and grill them in a hot skillet until hot and melty. The caramelized onions takes the longest as you need to allow them time to break down over medium-low heat and caramelize slowly. Cooking the onions and mushrooms in the same pan as the beef patties allow means none of the delicious “fond” leftover after the patties have cooked goes to waste. I also pour any of the beef’s resting juices into the mushrooms (inspired by Serious Eats) which adds even more flavor.
Can I make this ahead?
All the elements of a patty melt can be made up to a day in advance. The onions and mushrooms will last for a week in the fridge in an airtight container. Even the patties can be made and cooked completely then kept in the refrigerator until you’re ready to assemble and cook the melts.
Grilled cheese recipes
Easy cheesy patty melt
For the patties
- 500 g (1lb) ground beef / beef mince
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
For the caramelized onions
- 2 onions thinly sliced
- 250 g (½lb) mushrooms sliced
- 1 tbsp butter
- 1-2 tbsp Worcestershire sauce (optional)
For the melts
- 8 slices bread
- 2 cups grated cheese I used Gruyère and sharp cheddar
- Split the beef into 4 equal balls then flatten with the palm of your hand. I try to get a patty roughly the same shape as the bread I'm using.
- Season generously on both sides with salt, pepper and garlic powder (optional).
- Cook the patties in a large skillet for 5-6 minutes per side until deeply golden and cooked through. Remove from the pan and set aside.
- In the same pan you cooked the patties in, melt a tablespoon of butter.
- Add thinly sliced onions and mushrooms and cook for 20-30 minutes until the onions are caramelized.
- I added a splash of Worcestershire sauce to the onions while they were cooking but this is optional.
- Reduce the heat if the vegetables are darkening too quickly. You want them to be soft and silky with a deep caramelized flavor. Set aside.
- Assemble the sandwiches by layering the beef patties, a generous spoonful of the onions and a few slices of cheese in between two slices of bread.
- Butter the outsides of the sandwiches then cook in a pan set over medium heat until golden brown on both sides and hot throughout. Covering the pan with a lid while cooking will speed up the melting of the cheese.
- Once ready, remove the patty melt from the pan, slice and serve.
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