How to Make Classic Diner-Style Patty Melts

Byamazingfoodstv


This old-school favorite combines the best of smashed burgers and grilled cheese sandwiches.

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49 Comments

  3. At Shoney's in 1968, it was a half pound of ground round, with a thick slice raw Bermuda onion, on a thick slice of rye bread, browned well on the griddle! Grilling the onion was an option. Man alive, that's make for a greasy mess, but oh so good! Yes, it was two hand burger. The rye bread was about twice the thickness of the modern cut!! Any ground beef, in those days was a lot fatter.

  7. I think the actual burger patty was undercooked… if you have a burger that thin and get a beautiful sear on both sides and it’s still red in the middle then you’re doing something wrong in my opinion 🤷‍♂️

  15. I am surprised Julie is rather new to Patty Melts. Heck I had them as a kid in the 1960’s here in California where they were common even in steak restaurants (on the kids menu). Maybe back east they were not a thing ?
    The only thing I would do differently is two pressed down the sandwiches a bit because most of the patty melts I have ever had are like that.

  30. My gosh, Julia….where have you been ? I've enjoyed patty melts since the 1970s. Every Greek-owned fast casual eatery had them on the menu but used American cheese instead, probably for its lower cost.

  41. Did you seriously make the onion second… You make the onion in a large batch first and just have it there. The longer it sits from when you first cooked it in that super low. Just maintain the heat area the better the grilled onions get. Plus it's super easy because you don't have to do anything. You just leave it. Cooking is all about lowering effort while raising perceived effort. Not to mention that's the longest thing to cook. So now you have a cold Patty and firmed melted cheese…

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