Grilled Patty Melts
Published Aug. 21, 2025
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½ pounds ground beef (20-percent fat)
- 8slices rye bread
- Softened butter, for greasing
- 8ounces sliced Swiss, Cheddar or both
- 1large sweet onion, sliced into ¼-inch-thick rings
- Olive oil
- Salt and black pepper
Nutritional analysis per serving (4 servings)
807 calories; 62 grams fat; 27 grams saturated fat; 2 grams trans fat; 25 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 44 grams protein; 825 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a grill for two-zone cooking over high heat (see Tip). Form the beef into 4 (6-ounce) patties at least ¼ inch larger than the size of your bread. Refrigerate while you prepare the remaining ingredients and grill the onions (cold meat ensures a medium-rare middle and browned exterior).
- Step 2
Thinly spread butter on one side of each piece of bread and set aside. On a sheet pan, toss the onion with oil, salt and pepper to coat; take the onion slices and tongs out to the grill.
- Step 3
Grill the onion slices over direct heat, flipping occasionally, until softened and charred in spots, 10 to 12 minutes. If using a gas grill, cover grill between flips. Transfer back to the sheet pan.
- Step 4
Season the patties generously with salt and pepper. Bring the patties, bread, cheese and a spatula to the grill. Place the patties over the hottest part of the grill. Cook, covered if using a gas grill, until patties have released from the grates, are browned and some juices pool on top, 3 to 5 minutes. (If flare-ups occur, move the meat to the cooler side of the grill.) Flip and cook until the patties are medium rare, 1 to 2 minutes. Transfer to the sheet pan.
- Step 5
Place the bread butter-side down over indirect heat (without the flame). Top them with the cheese, cover the grill and cook until the bread is toasted and the cheese has melted, 1 to 3 minutes. If the cheese is melted but the bread isn’t toasted yet, move it to direct heat (watching closely for burning). Transfer to plates (or the sheet pan), top four slices with patties and onions and close the sandwiches, pressing down to meld everything together.
- For indirect heat on a charcoal grill, pour the coals on one side. For a gas grill, heat all burners on high, then turn one off.
Private Notes
Comments
Pro Tip for any grilled sandwich - Don’t butter the bread. Melt the butter in your skillet or griddle. Lift up sandwich before turning and add another pat for the second side. So much easier.
Naw... use mayonnaise for the nicest crispist grilled bread
I'm not a pro, but I've been using that method for decades. This recipe is way too much trouble for a gooey mess of beef and cheese. Running back and forth to a gas grill? It's just a good if you do it all inside. (Might be worth it if you used charcoal.)
Out here in Middle America we put a sauce made with Mayo, ketchup and Dijon mustard, pickle juice on our Patty Melts. We also do American cheese on one side, Swiss on the other. Gives it a kinda Rueben vibe, maybe. Since our state lays claim to the invention of the Reuben, perhaps that’s why.
Naw... use mayonnaise for the nicest crispist grilled bread
Pro Tip for any grilled sandwich - Don’t butter the bread. Melt the butter in your skillet or griddle. Lift up sandwich before turning and add another pat for the second side. So much easier.
I'm not a pro, but I've been using that method for decades. This recipe is way too much trouble for a gooey mess of beef and cheese. Running back and forth to a gas grill? It's just a good if you do it all inside. (Might be worth it if you used charcoal.)