You know what I love about patty melts? They’re a little messy, a lot melty, and they taste like the kind of food you order when you need comfort, not just lunch.
When I was a teenager, there was this little diner on Main Street — “Eddie’s” — with squeaky red booths and a jukebox that only worked when it felt like it. Their patty melts were legendary. Big enough that you had to lean forward to take a bite, with cheese dripping out the sides and onions so sweet they almost made you forget about your homework.
These days, I make them at home. And you know what? They’re every bit as good — plus I get to wear sweatpants and no one judges how many pickles I take.
Why You’ll Love ’Em
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Crispy, buttery bread.
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Juicy burger.
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Cheese so melty it might drip on your plate (don’t worry, you can mop it up with a fry).
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A tangy, creamy sauce that ties the whole thing together.
What You’ll Need (And Why I’m Not Making You Measure Everything Perfectly)
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1 lb ground beef: I like 80/20 for juiciness.
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1 large onion: Thin slices, slow-cooked till golden and sweet.
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8 slices rye bread: Because that’s tradition, but use what you’ve got.
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4 slices Swiss + 4 slices cheddar: Best of both worlds — creamy and sharp.
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Butter: For the skillet.
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Salt & pepper: Always.
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Secret sauce: Mix together:
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½ cup mayo
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2 Tbsp ketchup
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1 Tbsp sweet pickle relish
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1 tsp Worcestershire sauce
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Let’s Make ’Em
Step 1: Stir up your sauce. Mayo, ketchup, relish, Worcestershire. Taste it. Smile. Set aside.
Step 2: Melt a pat of butter in your skillet and toss in those onions. Medium heat, slow and steady, until they’re caramel-colored and smell like heaven — 15–20 minutes.
Step 3: Shape your beef into 4 thin patties. Season with salt and pepper.
Step 4: In that same skillet, cook the patties 3–4 minutes per side. Set aside.
Step 5: Time to build. Butter one side of each bread slice. In a clean skillet or griddle, lay down half the bread (butter side down). Stack it up: Swiss, patty, onions, cheddar, bread (butter side up).
Step 6: Grill 2–3 minutes per side until the bread is golden and the cheese is oozy. Press lightly with a spatula to help everything stick together.
Step 7: Let ’em rest for a minute before slicing. Serve with that secret sauce for dipping or just slather it on the bread before cooking.
Make It Yours
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Feeling spicy? Swap cheddar for pepper jack.
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Lighter mood? Ground turkey works.
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Meatless? Use your favorite plant-based patty.
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No rye bread? Sourdough’s a winner.
Serving Suggestions
Fries (regular or sweet potato), coleslaw, or just a pickle and a handful of chips. Honestly, a pickle spear is non-negotiable in my book.
A Little Advice About Leftovers
Eat them fresh if you can — nothing beats that crunch right out of the skillet. If you do have one left, wrap it in foil and warm it in the oven or skillet the next day. Microwaving makes it sad and soggy, and I wouldn’t do that to you.
