Classic Patty Melt with Caramelized Onions & Thousand Island Sauce

There’s just something about a classic patty melt that feels extra cozy and satisfying. It’s not quite a burger, not quite a grilled cheese, and honestly, that’s what makes it so good. Juicy beef, buttery toasted bread, melty cheese, and those sweet, golden caramelized onions all piled together… it’s the kind of dinner that instantly feels like a treat, even though it’s made with simple, everyday ingredients.

This version keeps things classic but adds a little extra love with homemade Thousand Island sauce. It’s creamy, tangy, and pulls the whole sandwich together in the best way. Everything comes together right on the stovetop, which makes it perfect for a casual weeknight dinner. Grab a good cast iron skillet if you have one, a sturdy spatula, and your favorite knife for slicing onions thin. Nothing fancy needed, just solid kitchen basics that do the job well.

I love serving these hot and melty straight from the pan, usually with a pile of crispy fries or even a simple side salad to balance things out. It’s one of those meals that feels nostalgic and comforting, like something you’d order at a diner, but even better because it’s homemade. If you’re craving a no fuss dinner that still feels special, this patty melt absolutely delivers.

Ingredients

For the Patty Melts

• 1 lb ground beef (80/20 for best juiciness): I stick with 80/20 ground beef because it stays juicy and gives the patties that classic diner-style flavor.

• 1 teaspoon salt: Just enough salt to bring out all that beefy goodness without overpowering anything.

• 1 teaspoon garlic powder: This adds a subtle savory kick that makes the patties taste extra seasoned.

• 1 teaspoon ground black pepper: A little black pepper gives the beef just the right amount of warmth and bite.

• 6 slices sharp cheddar cheese: Sharp cheddar melts beautifully and adds that bold, tangy flavor a patty melt needs.

• 4 slices rye or whole wheat bread (or any sturdy sandwich bread): You want something sturdy here so it holds up to all the melty, buttery goodness.

• 3 tablespoons butter (for toasting): Butter is what gives the bread that golden, crispy, irresistible crust.

• Caramelized onions (see below): These sweet, jammy onions are the real star and add so much flavor to every bite.

For the Thousand Island Sauce

• ½ cup mayonnaise: This is the creamy base that makes the sauce rich and smooth.

• 2 tablespoons ketchup: Ketchup adds a little sweetness and classic Thousand Island flavor.

• 1 tablespoon yellow mustard: A touch of mustard brings in some tang and keeps the sauce from tasting flat.

• 1 teaspoon apple cider vinegar: This splash of vinegar brightens everything up and balances the creaminess.

• 1 tablespoon finely chopped red onion: Finely chopped onion adds crunch and a little sharpness without being overpowering.

• 1 tablespoon finely chopped pickles: Pickles give the sauce that signature tangy bite that makes it so addictive.

• 1 teaspoon sweet paprika: Sweet paprika adds warmth and a hint of smoky sweetness.

• Salt and pepper to taste: A quick seasoning tweak makes sure the sauce tastes just right.

For the Caramelized Onions

• 1 large yellow onion, thinly sliced: Yellow onions caramelize beautifully and turn perfectly sweet and golden.

• 2 tablespoons butter: Butter helps the onions soften and slowly cook into that rich, caramelized goodness.

• 1 teaspoon salt: Salt helps draw out the moisture and brings out the natural sweetness in the onions.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Prepare the Thousand Island Sauce:
Mix mayonnaise, ketchup, mustard, vinegar, red onion, pickles, paprika, salt, and pepper in a bowl. Adjust seasoning and refrigerate.

2. Caramelize the Onions:
Melt butter in a skillet over medium-low heat. Add onions and salt. Cook 25–30 minutes, stirring often, until deep golden. Add a splash of water if needed. Set aside.

3. Season the Beef:
Combine ground beef with salt, pepper, and garlic powder. Mix gently.

4. Shape the Patties:
Divide into two portions and form into wide, thin patties slightly larger than your bread.

5. Cook the Patties:
Sear in a skillet over medium-high heat for about 5 minutes per side or until cooked through. Set aside.

6. Assemble the Patty Melts:
Butter one side of each slice of bread. Spread Thousand Island sauce on the unbuttered sides. Layer cheese, a cooked patty, caramelized onions, and another slice of cheese. Close the sandwich with the buttered side facing out.

7. Grill the Sandwiches:
Toast in a skillet over medium heat for 3–4 minutes per side, until the bread is golden and the cheese is melted.

Tips & Tricks for Perfect Patty Melts

• Go low and slow with the onions. Don’t rush them. Letting the onions cook slowly is what gives you that deep, sweet, caramelized flavor that makes a patty melt so good.

• Make the patties a little bigger than the bread. They’ll shrink as they cook, so starting slightly oversized helps everything line up perfectly once it’s assembled.

• Don’t overwork the beef. Gently mix the seasoning in and stop there. The less you handle it, the juicier your patties will be.

• Use medium heat when grilling the sandwiches. Too hot and the bread will brown before the cheese melts. Medium heat gives you that golden crust with melty cheese inside.

• Butter the outside of the bread generously. This is not the time to be shy. Butter is what gives you that crispy, diner-style finish.

• Cover the skillet if needed. If the bread is getting golden but the cheese isn’t quite melted yet, pop a lid on the pan for a minute to trap the heat.

• Let the patties rest for a minute before assembling. This keeps the juices in the meat instead of soaking straight into the bread.

• Serve right away. Patty melts are at their absolute best when they’re hot, melty, and fresh off the skillet.

Serving

• Serve them hot and melty. Patty melts are best straight from the skillet while the cheese is gooey and the bread is still perfectly crisp.

• Pair with something simple. Fries, potato wedges, or even a handful of chips make an easy, classic side that just works.

• Add a lighter side if you want balance. A simple green salad, coleslaw, or sliced pickles help cut through all that rich, cheesy goodness.

• Slice in half for easier eating. Cutting the sandwich makes it easier to handle and gives you that satisfying cross section moment.

• Perfect for casual dinners. These are great for laid-back family meals, game nights, or anytime you’re craving something comforting without a lot of fuss.

Storing

• Store components separately if possible. If you know you’ll have leftovers, keeping the patties, onions, and bread separate helps everything reheat better.

• Refrigerate leftovers promptly. Place any leftover patty melts in an airtight container and store them in the fridge for up to 3 days.

• Reheat in a skillet for best results. Warming them back up in a pan over medium low heat helps bring back that crispy bread and melty cheese.

• Avoid the microwave if you can. It works in a pinch, but it can make the bread soft instead of crispy.

• Freeze the patties, not the sandwiches. If you want to prep ahead, cooked patties and caramelized onions freeze well, but the assembled sandwiches are best made fresh.

FAQs

Can I make these ahead of time?

You can prep parts of them ahead, like cooking the patties, caramelizing the onions, and mixing the sauce. When you’re ready to eat, just assemble and grill so everything stays crispy and melty.

What’s the best bread for patty melts?

Rye is the classic choice and adds great flavor, but whole wheat or any sturdy sandwich bread works just fine if that’s what you have on hand.

Can I use a different type of cheese?

Absolutely. Swiss, provolone, or even American cheese all melt well and taste great in a patty melt.

Do I have to make the Thousand Island sauce from scratch?

Nope. Store-bought works if you’re short on time, but the homemade version only takes a few minutes and tastes extra fresh.

How do I keep the bread from burning before the cheese melts?

Stick with medium heat and be patient. If needed, cover the skillet for a minute to help the cheese melt without over-toasting the bread.

Can I make this with ground turkey instead of beef?

You can, just keep in mind it won’t be quite as juicy. Adding a little extra butter to the pan helps keep turkey patties from drying out.

Are patty melts good for feeding a crowd?

They’re best made fresh, but you can cook the patties and onions ahead of time and assemble them quickly so everyone gets a hot, melty sandwich.