Grilled Cheese Patty Melts Recipe

There’s something magical about a good patty melt. It’s like the ultimate marriage between a classic grilled cheese and a juicy burger, with all the crispy, gooey, and savory goodness you could ask for. This grilled cheese patty melt recipe is the perfect fix for those days when you want a little indulgence but still crave the familiar, cozy flavors of a simple grilled cheese. You’ll love how easily it all comes together, and how every bite is packed with melty cheese, seasoned beef, and perfectly toasted bread.

For me, patty melts bring back memories of lazy Sunday afternoons, watching football with family, and trying not to burn the sandwiches while getting distracted by the game. But even on days without the excitement of a big game, this recipe is a go-to for a quick and satisfying meal that everyone loves. So, let’s dive into the delicious details and get these sandwiches sizzling!

this RECIPE

How I fell in love with patty melts

I remember the first time I tried a patty melt—I was at a small diner with my family during a road trip, and it was love at first bite. The beef was juicy and seasoned just right, the cheese was perfectly melted, and the bread had that beautiful golden crispiness you only get from butter and a hot griddle. It felt like I’d discovered a hidden gem of diner food! From then on, I was hooked. Back at home, I couldn’t wait to recreate the experience in my own kitchen, and I’ve been tweaking and perfecting my patty melt recipe ever since.

One of the best things about making them at home is that you can play around with the flavors and make them exactly how you like. You want extra cheese? Go for it! Prefer your bread extra crispy? No problem! It’s all about creating that perfect bite for you, and that’s what keeps me coming back to this recipe time and time again.

The story behind the patty melt

The patty melt is a bit of an American diner staple, believed to have been born in the 1940s or ’50s. It’s essentially a hybrid of a burger and a grilled cheese sandwich, traditionally served on rye bread with onions and Swiss cheese. But as time went on, like many classic recipes, variations started popping up to suit different tastes.

While this version swaps out the rye bread for white and opts for Colby-Jack instead of Swiss, it sticks to the heart of what a patty melt should be: a juicy burger nestled between slices of crispy, buttery bread with loads of cheese. Over the years, the recipe has remained a favorite, simply because it’s hard to beat the combination of textures and flavors—crunchy, melty, and savory all at once!

Let’s talk ingredients: simple but packed with flavor

The ingredients for this grilled cheese patty melt are straightforward, but each one plays a key role in making the dish delicious.

• Ground beef: We’re using 85% lean ground beef here, which strikes the perfect balance between flavor and juiciness. The slight bit of fat helps keep the patties moist without being greasy.
• Fresh parsley: Adding a touch of fresh parsley brightens up the flavors of the beef. If you don’t have fresh parsley on hand, dried parsley works in a pinch, though you’ll need a little less since dried herbs are more concentrated.
• Garlic: Garlic adds a warm, earthy depth to the burger patties. I highly recommend fresh garlic for the best flavor, but garlic powder could be used if that’s what you have.
• Worcestershire sauce: This ingredient brings a rich, umami-packed punch to the patties. If you’re out of Worcestershire, soy sauce or even a dash of steak sauce could work as a substitute.
• Montreal-style steak seasoning: This seasoning blend adds a robust, savory layer to the beef. If you don’t have this, a simple mix of salt, pepper, and a pinch of paprika would work too.
• Colby-Jack cheese: The creaminess and slight sharpness of Colby-Jack cheese make it a great choice for melting over the patties. Cheddar or American cheese could be used if you prefer something different.
• White bread: Classic white bread gets crispy and golden when grilled. If you want a little more texture, you can swap it for sourdough or even whole wheat.

Kitchen gear: what you need (and what you can totally skip)

You don’t need a ton of fancy tools for this recipe—just the basics, but each one plays a part in getting that perfect patty melt.

• Nonstick griddle or large skillet: You’ll need this to cook both the patties and the sandwiches. A well-seasoned cast iron skillet would also work great if you want a little extra char on your patties.
• Spatula: A good spatula is a must for flipping the patties and the sandwiches. I prefer a wider spatula to make sure nothing falls apart when turning.
• Mixing bowl: You’ll use this to combine the ground beef with the seasonings and form the patties. Any bowl that’s large enough to hold the pound of ground beef will do.

Step-by-step: making grilled cheese patty melts (and avoiding common pitfalls)

Ready to dive in? Here’s how to make these beauties.

1. Mix the burger patties: In a large bowl, combine your ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning. Use your hands (or a spoon if you prefer) to gently mix everything until it’s evenly combined. Overmixing can make the patties tough, so just give it a few turns until the ingredients are evenly incorporated. Form the mixture into three patties, about the size of your bread slices.
2. Cook the patties: Heat a nonstick griddle or skillet over medium heat. Place your patties on the griddle and cook for about 4 to 6 minutes per side, or until they reach your desired doneness. I usually aim for medium, but if you prefer yours well done, give them a few more minutes. A meat thermometer should read 160°F in the center. Once done, set the patties aside to rest.
3. Assemble the sandwiches: Butter one side of each bread slice (be generous here—this is what gives your bread that golden, crispy texture). Place half the slices buttered-side down on the warm griddle, then layer on a slice of cheese, a burger patty, and another slice of cheese. Top with the remaining bread, buttered-side up.
4. Grill to perfection: Cook the sandwiches over medium heat for about 6 to 10 minutes, flipping halfway through. You’ll know they’re ready when the bread is golden and crispy, and the cheese is beautifully melted. Be patient and keep an eye on the heat—too high, and you’ll burn the bread before the cheese melts!

Try these variations: mix things up!

• Vegan option: Swap out the beef for a plant-based burger patty, like Beyond or Impossible, and use a vegan cheese. You can also replace the butter with a plant-based version for a fully vegan patty melt.
• Gluten-free version: Use your favorite gluten-free bread to make these sandwiches, and double-check that your Worcestershire sauce is gluten-free (some varieties are not).
• Seasonal twist: In the summer, try adding grilled onions or roasted peppers for extra flavor. In the fall, a slice of apple could add a fun sweet contrast to the savory beef.
• Cheese swap: If you’re feeling adventurous, experiment with different cheeses—Swiss or sharp cheddar would add a different dimension to the patty melt.

How to serve and make it look fancy

When serving these patty melts, I like to cut them in half diagonally for that classic diner look. To jazz them up, you can sprinkle a little fresh parsley on the plate or serve with a side of crisp, golden fries or a tangy coleslaw. For a lighter side, a simple salad with a vinaigrette would balance out the richness of the sandwich perfectly.

Drinks that pair well with grilled cheese patty melts

I love serving these patty melts with an ice-cold lemonade or a fizzy soda—something bright and refreshing to cut through the richness of the sandwich. A crisp iced tea (sweet or unsweet, depending on where you’re from!) also makes for a great match, especially with a wedge of lemon.

Storing and reheating leftovers

If you have any leftovers (although I doubt you will!), patty melts store surprisingly well. Just wrap them tightly in foil or plastic wrap and pop them in the fridge for up to two days. To reheat, I recommend warming them in a skillet over medium heat. This way, the bread stays crispy, and the cheese gets melty again. Microwaving works in a pinch but tends to make the bread a little soggy, so avoid it if possible.

Scaling the recipe for more (or fewer) people

If you’re feeding a crowd, this recipe scales up easily. Just double or triple the ingredients and cook the patties in batches. The only thing to keep in mind when scaling up is making sure your skillet doesn’t get too crowded, so you can still get a nice sear on the patties. On the flip side, if you’re just cooking for one, you can halve the recipe with no issues.

Common mistakes to avoid

• Overcooking the patties: Keep an eye on the burgers while they cook—you want them juicy, not dry!
• Burning the bread: It’s easy to get the heat too high when grilling the sandwiches, so keep it at medium and be patient. Flip the sandwich once the bottom is golden brown.

Go ahead, give it a try!

I hope you’re excited to try this grilled cheese patty melt recipe—it’s a simple, satisfying way to bring together two comfort food favorites. Don’t be afraid to get creative with the flavors and make it your own. Whether you stick to the classic version or try one of the variations, I think you’ll love how comforting and indulgent this sandwich is. Enjoy, and happy cooking!

Frequently asked questions

1. Can I use a different type of cheese?
Yes! Colby-Jack is great for melting, but feel free to use cheddar, Swiss, or American cheese.

2. What if I don’t have Worcestershire sauce?
No worries—soy sauce or steak sauce can be a good substitute in a pinch.

3. How do I keep the bread from burning before the cheese melts?
Cook the sandwiches over medium heat and flip halfway through. Lower heat helps the cheese melt without burning the bread.

4. Can I make the patties ahead of time?
Absolutely! You can prep the patties a day ahead and keep them in the fridge until you’re ready to cook.

5. What can I serve with patty melts?
Fries, coleslaw, or even a side salad all pair wonderfully with patty melts.

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