Grilled Cheese Patty Melts Recipe

There’s something undeniably comforting about a patty melt – it’s the best of both worlds, combining a juicy burger with a melty grilled cheese sandwich. Whenever I make this grilled cheese patty melt recipe, I’m transported back to the diners I grew up visiting with my family. Simple, hearty, and oh-so-satisfying, this dish brings that diner magic right into your kitchen. Whether it’s for a casual weekend lunch or a quick weeknight dinner, this recipe checks all the boxes.

The real beauty of a grilled cheese patty melt is that it’s totally adaptable. You can go classic with beef and cheese, or mix things up with creative toppings and sides. Either way, get ready for crispy, golden bread, gooey cheese, and flavorful, well-seasoned beef all packed into one delightful bite. Let’s dive in!

this RECIPE

How I discovered the perfect grilled cheese patty melt combo

I’ll never forget the first time I attempted to make a patty melt at home. It was one of those days where you just want something warm, cheesy, and comforting. I thought, “Why not combine my two favorite things – burgers and grilled cheese?” And voilà! My love for patty melts was born.

At first, I went for a simple version, but over time, I’ve tweaked the recipe to get that perfect balance of flavor. I added a little Worcestershire sauce for depth and some fresh parsley to brighten things up. The result? A juicy burger with rich, savory flavor, sandwiched between two golden, buttery slices of bread and oozing with melted cheese. This isn’t just a sandwich – it’s an experience.

A quick dive into the origins of the patty melt

The patty melt has been a diner staple since the 1940s, evolving from the traditional hamburger. While its exact origin is debated, many believe the sandwich was created by Tiny Naylor, a California restaurateur who wanted to blend the flavors of a burger with the crunchy, cheesy goodness of grilled cheese. It’s since become a classic, loved for its versatility and comforting flavor.

What makes it stand out is the way the burger patty is perfectly nestled between cheese and crispy bread, often with caramelized onions (though we’ll keep it simple today). Over the years, it’s been adapted in many ways, but the essence remains the same: comfort food at its finest.

Let’s talk ingredients: bringing it all together

To make a truly mouthwatering grilled cheese patty melt, it all starts with quality ingredients. Here’s a breakdown of the key players:

• Ground beef (85% lean): This ratio is perfect for juicy, flavorful patties without too much grease. If you can’t find 85% lean, you can substitute with 80% lean for a little more richness or 90% for a leaner version. Just make sure the beef is fresh and not overly packed.
• Fresh parsley: Adds a pop of brightness to the patties, balancing out the richness. If you’re out of fresh parsley, dried parsley can work in a pinch, though the flavor will be milder.
• Garlic: Finely chopped garlic brings a savory, aromatic punch to the beef. If you don’t have fresh garlic, garlic powder will work, though I recommend the real deal if possible.
• Worcestershire sauce: This is where the deep, savory flavor comes in. It gives the patties a subtle umami taste, almost like you’ve been marinating the meat for hours.
• Montreal-style steak seasoning: This blend adds a little spice and a lot of flavor. You can swap it for your favorite steak seasoning, or even just use salt and pepper if that’s what you have on hand.
• Colby-Jack cheese: The melty, mild flavor of Colby-Jack is perfect for a patty melt. You can swap it for cheddar, Swiss, or even American cheese if you prefer, but Colby-Jack gives a nice balance of sharpness and creaminess.
• White bread: Good ol’ white bread gets perfectly crispy and golden when buttered and grilled. If you’re feeling adventurous, try sourdough or even rye bread for a different texture and flavor.

Must-have kitchen tools (and what you can skip)

This recipe doesn’t require anything too fancy, but a few key tools will make your life easier. First up, a nonstick griddle or large skillet. This is crucial for getting that even golden-brown crust on your bread. If you don’t have a griddle, a regular skillet works just fine – just make sure it’s large enough to fit the sandwiches.

You’ll also want a good spatula for flipping your sandwiches and patties. If you’ve got one of those wide, flat spatulas, even better! It’ll help prevent any mess when turning the sandwiches.

If you like to check your burger’s doneness, keep an instant-read thermometer handy. Burgers should reach at least 160°F to be safe, but I’ll admit, I usually eyeball it.

Step-by-step: my foolproof method for the perfect patty melt

1. Mix and shape the patties: Start by combining your ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl. I like to get in there with my hands (don’t be afraid to get a little messy) to make sure everything is well-mixed. Divide the mixture into three equal patties. I like to shape mine a little larger than the bread slices because they’ll shrink a bit as they cook.
2. Cook the patties: Heat your griddle over medium heat, and once it’s hot, place the patties on. Cook them for about 4-6 minutes per side, depending on how done you like them. I aim for medium-well, but feel free to adjust based on your preference. Once they’re cooked through, transfer them to a plate and set aside.
3. Assemble the sandwiches: Now comes the fun part. Butter one side of each slice of bread – and don’t be shy with the butter! Place half of the slices buttered-side down on the griddle. Add a slice of cheese, followed by a burger patty, then another slice of cheese, and finally, top with the remaining bread, buttered-side up.
4. Grill to perfection: Grill the sandwiches for about 6-10 minutes total, flipping halfway through. You’ll know they’re done when the bread is golden brown and the cheese is perfectly melted. Don’t rush it – low and slow is the key here to avoid burning the bread.

Variations and adaptations: how I like to switch things up

The beauty of a grilled cheese patty melt is its adaptability. Here are a few fun variations I’ve tried:

• Gluten-free: Swap the regular bread for gluten-free bread. Make sure to toast the bread slowly since it can be more delicate.
• Vegan: Use plant-based ground beef alternatives, like Beyond Meat, and opt for dairy-free butter and cheese. There are some fantastic vegan cheeses that melt beautifully.
• Low-carb: Skip the bread and serve your patties in lettuce wraps or between slices of grilled zucchini. You still get all the flavors without the carbs!
• Spicy kick: Add a slice of pepper jack cheese and a few jalapeño slices to each sandwich for a bit of heat.
• Seasonal twists: In the summer, try adding fresh tomato slices. In the fall, a spread of caramelized onions and mushrooms brings extra depth.

How to serve your grilled cheese patty melts like a pro

When it comes to serving, I like to cut the sandwiches in half for that classic diner look. Arrange them on a wooden board or platter, and don’t forget a few garnish options like pickles or a little ketchup on the side for dipping. For extra crunch, serve with a side of chips or fries. If you’re feeling a little fancy, pair it with a crisp green salad to balance out the richness.

Suggested beverages

You can’t go wrong with a cold drink to wash down these indulgent sandwiches. A classic lemonade or iced tea adds a refreshing contrast to the rich, savory flavors of the melt. For something a bit different, try sparkling water with a splash of cranberry juice – it’s light, bubbly, and pairs perfectly with the cheesy goodness. If you’re in the mood for something creamy, a simple vanilla milkshake turns this meal into a true diner experience.

Storage and reheating tips for leftovers

If you happen to have leftovers (which is rare in my house), wrap your patty melts in foil and store them in the fridge for up to two days. To reheat, pop them in a 350°F oven for about 10 minutes. This will keep the bread crispy while melting the cheese again. Avoid microwaving if possible – it tends to make the bread soggy, and nobody wants that!

Adjusting for different serving sizes

This recipe makes three hearty sandwiches, but it’s easy to scale up or down. If you’re cooking for a crowd, just double or triple the ingredients. One thing to keep in mind – when scaling up, cook the patties in batches to avoid overcrowding the griddle. For smaller batches, you can even split a patty in half and make mini patty melts!

Don’t forget these tips for avoiding common pitfalls

• Too much butter: It’s tempting to load up on butter, but too much can make the bread soggy. Stick to a thin, even layer.
• Cheese not melting: Make sure your griddle isn’t too hot. A low-medium heat helps the cheese melt while the bread browns evenly.
• Overcooked burgers: Keep an eye on the patties – cooking them too long can dry them out. If in doubt, use a thermometer to check for doneness.

Give it a try – you won’t regret it!

There’s just something about a grilled cheese patty melt that makes it hard to resist. Whether you’re making it for a solo dinner, or feeding a crowd, it’s sure to please. Don’t be afraid to experiment with the ingredients and make it your own – after all, cooking is all about having fun in the kitchen! I hope this recipe becomes one of your go-tos like it is for me.

Frequently Asked Questions

1. Can I use a different type of cheese?
   Absolutely! Cheddar, Swiss, or American cheese all work great in a patty melt. Just pick a cheese that melts well.
2. What if I don’t have Worcestershire sauce?
   You can substitute soy sauce for a similar umami flavor, or simply leave it out and season the beef a little more.
3. How do I prevent the bread from burning?
   Cook on medium to medium-low heat. Don’t rush it – slower cooking ensures golden-brown bread without burning.
4. Can I freeze leftover patty melts?
   Yes, you can! Wrap them tightly in foil and freeze for up to a month. Reheat in the oven straight from frozen at 350°F until warmed through.
5. What’s the best way to cook the burgers if I don’t have a griddle?
   A regular skillet or even a grill pan will work just fine. Just make sure to cook the patties over medium heat to avoid overcooking.

Print