Patty Melts
I partnered with Jarlsberg to bring you this cheesy goodness.
I’ve seen mention of patty melts here and there, and each time I see one I wonder why it is not number one on my all-time favourite foods list. A mash-up (truly) of grilled cheese and burger – two of my favourite things, yet mysteriously missing from restaurant menus (at least in my vicinity), and not something I’ve clued in on enough to attempt to make of my own accord. I’ve been meaning to rectify that, and Jarlsberg came along and gave me reason to finally jump in.
A patty melt, if you’re unfamiliar, is an American thing – I’m not sure of its origins, but won’t bother Wikipedia-ing it because it doesn’t much matter – all that matters is that onions are caramelized, a burger patty is smash-cooked in your skillet afterward, and it’s all piled between two slices of bread (to make it grillable) with plenty of meltable cheese to glue the whole thing together. Jarlsberg is about as melty-gooey as they get, with a mild, buttery, nutty flavour that goes so well with the beef and onions. I stuck with the traditional rye bread, not wanting to stray too far on my first try, but you could use just about any good-quality, sturdy loaf you like. (You just don’t want the slices to be unmanageably big, or for the insides to have too many holes.)
Can I walk you through it, instead of laying out a recipe? Because you don’t need precise measurements and instructions any more than you would for a grilled cheese sandwich.
Let me walk you through it. Thinly slice an onion or two and cook them in a skillet with a bit of butter or oil, stirring them often, until they turn ultra soft and golden. It should take about 20 minutes. Take them out of the pan and cook as many burgers as there are people to feed. One pound of ground beef is enough for about three. I don’t do anything to the meat but take it out of the package and gently shape it into patties – there’s no need to add flavourings or binding agents, like you would with meatballs or a meatloaf. Sprinkle them with salt and pepper, add a bit more butter or oil to the skillet and cook them for a few minutes per side. They can stay on the pink side – they’ll heat through even more when you griddle them in their cheesy packages.
While they’re cooking, lay out your slices of bread, as if you were making grilled cheese sandwiches. Spread them with a bit of mustard or mayo on the inside, if you like, and then load them up with Jarlsberg – I like to coarsely grate it, which makes it easier to distribute and melt more evenly. Set a burger patty on half the slices of bread, and top each with onions. (Yes, mine got a little dark – I like them that way.) Try to do thinner patties than these – W shaped them, and I didn’t want to correct him by making them thinner – they’ll just be easier to handle in a sandwich-type situation when they’re thinner and flatter. You can make them about the size of the bread you chose.
Spread the tops with soft butter or mayo (which is easy to spread and makes a fine grilled cheese or patty melt exterior) – or you may need nothing at all if there are still beef drippings in your skillet. Set the sandwiches mayo-side-down in the skillet, keeping it at medium or lower, and spread a bit more butter or mayo on the top slices. You’re just making grilled cheese sandwiches, see? They just happen to have a burger and caramelized onions squished in between all that cheese. Cook them as you would grilled cheese, until the cheese melts and the burger is cooked through to your liking. If it’s cooking too quickly on the outside and not heating through, cover it with a lid or piece of foil to trap the heat for a few minutes.
This is one of those things that could easily make it into regular rotation at our house; with some ground beef or bison in the freezer and a chunk of Jarlsberg in the fridge, it makes for a quick and ridiculously tasty dinner, particularly when there are hungry teenagers around. I’m already imagining a turkey version, with patties made with ground turkey, cranberry sauce spread inside the sandwiches, and that gooey, nutty Jarlsberg holding it all together.
Why have I never heard of these? They sound amazing!
I know right?
This was delicious/decadent! I used cheddar cheese, but did think kind thoughts about Jarlsberg for sponsoring you to share this recipe.
Love it.
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Julie, great post! Patty melts are underrated. I agree, the burger/grilled cheese combo is genius. To elevate it, caramelize onions with balsamic vinegar. Also, consider trying different cheeses – a sharp cheddar alongside Jarlsberg would be amazing. Maybe even take inspiration from Papa’s Pizzeria and add a touch of roasted red pepper?
Your Patty Melts recipe is a stellar blend of classic flavor and accessible simplicity. The crisp, cheese-oozing sandwich, with its smash-cooked patty and melting cheese nestled in perfectly grillable bread, speaks to attention to detail, culinary skill, and engaging storytelling. Bravo.
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Such a genius mash-up of grilled cheese and a smash-cooked burger patty—this patty melt delivers cheesy comfort with that perfect toasty edge!
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What a fantastic read! Your passion for patty melts is infectious. Using Jarlsberg for that perfect melt is genius – I’m totally trying this at home soon. Thanks for the inspiration on Squid Game H5!
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This patty melt recipe sounds absolutely delicious, Julie! I love how you’ve described it as a “mash-up of grilled cheese and burger” – that’s exactly what makes it so appealing. I’ve always been intrigued by patty melts but, like you, haven’t seen them often on menus and haven’t tried making them myself. Your approach with caramelized onions and smash-cooked patty sounds spot on.
It’s funny how food inspiration strikes! Speaking of creative mash-ups and bringing ideas to life, I’ve been exploring some fascinating AI tools lately. For instance, I recently discovered Mureka V9 ([https://mureka-v9.com/](https://mureka-v9.com/)), which is an AI video generator that can transform text, images, and even existing videos into new content. It’s incredible how technology can now help with creative processes, much like how you’ve creatively combined burger and grilled cheese elements here. It makes me wonder what kind of “AI patty melt” video we could generate!
This patty melt recipe sounds absolutely delicious, Julie! I’ve always been intrigued by the patty melt concept – the perfect marriage of a burger and a grilled cheese. It’s surprising how often they’re overlooked on menus. Your description of caramelized onions, a smash-cooked patty, and plenty of Jarlsberg cheese has me craving one right now!
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Okay now I’m craving this big time. Grilled cheese plus burger is such an elite combo. Love that you finally gave it a go. And with Jarlsberg too, even better.
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The rye bread choice is spot on! It gives the sandwich that perfect crispy outside while keeping everything warm and gooey inside.
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This patty melt recipe has me craving a Mii character with caramelized onion hair and Jarlsberg cheese eyes—so melty and delicious
This patty melt recipe is like building a Mii—layering Jarlsberg, caramelized onions, and a smash burger between rye bread for perfect gooey harmony.
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The walking-through-it approach instead of a strict recipe is exactly right for something like this — a patty melt really does not need precise measurements any more than a grilled cheese does. The detail about keeping the patties on the pink side before griddling them inside the sandwich is something I would have gotten wrong the first time. Jarlsberg was a smart choice here too because that mild buttery flavor does not compete with the beef and onions the way a sharper cheese would. The turkey version with cranberry sauce you mentioned at the end sounds genuinely excellent — that combination would work perfectly on rye. It reminds me of how the best sandwiches always come down to the right balance between the protein, something sweet or sharp, and a cheese that ties it together rather than overpowering everything else. Chick-fil-A actually nails that balance on their sandwich lineup for the same reason — simple quality ingredients that complement rather than compete. If anyone wants to compare notes on their full sandwich range with prices and calories, I put together a complete guide at https://chick-fil-amenuprices.com/chick-fil-a-sandwich-meal/
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I can’t believe I waited so long to make a patty melt at home—it really is the perfect combination of a grilled cheese and a burger. It’s become one of my favorite comfort meals to enjoy while taking a break with the PolyTrack game.
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This patty melt looks seriously delicious! The combination of caramelized onions, melted cheese, and a crispy grilled exterior sounds perfect for a comforting dinner. I especially like how simple the cooking method is. I enjoy comparing homemade comfort-food ideas with restaurant choices on an Olive Garden Menu when planning meals. Thanks for sharing this recipe!
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