Fatty Melt
intro
An indulgent American diner classic: juicy seared beef, melted cheddar, and sweet caramelized onions sandwiched between two crispy grilled cheese "buns".
Ingredients
Steps
Caramelize the onions
Melt 2 tablespoons (28g) of unsalted butter in a large cast-iron skillet over medium-low heat. Add the 225g thinly sliced yellow onion and remaining 1.25g (1/4 teaspoon) of kosher salt, stir to fully coat in butter, and cook for 12-15 minutes, stirring every 2 minutes, until onions are soft, deep golden brown, and naturally sweet. Transfer cooked onions to a small bowl and set aside.
Prep the beef patties
While the onions cook, divide the 450g of 80/20 ground beef into 4 equal 112g portions, gently shaping each into a 1cm-thick patty slightly wider than your sourdough slices to account for cooking shrinkage. Season both sides of each patty evenly with 3.75g (3/4 teaspoon) of kosher salt and all 1g (1/2 teaspoon) of black pepper. Set seasoned patties on a clean plate until ready to cook.
Sear the beef patties
Once onions are removed from the skillet, turn heat to medium-high. Add the seasoned beef patties and cook for 3 minutes per side for medium doneness, pressing gently with a metal spatula once immediately after placing each patty to ensure even contact with the pan. During the last 30 seconds of cooking, top each patty with 1 thin slice of cheddar cheese (4 slices total) to allow it to fully melt. Transfer cooked patties to a clean plate and tent loosely with aluminum foil to rest for 3 minutes.
Assemble grilled cheese buns
Lay out 8 slices of sourdough bread on a clean cutting board. Top each of these 8 slices with 2 thin slices of cheddar cheese (using 16 slices total for this step), then place a second bread slice on top to form 8 small, equal-sized grilled cheese sandwiches. Spread the remaining 6 tablespoons (85g) of softened unsalted butter evenly across the outer top and bottom surfaces of each assembled sandwich.
Grill the cheese buns
Heat a large flat griddle or clean skillet over medium heat. Working in 2 batches to avoid overcrowding, cook the buttered grilled cheese sandwiches for 2-3 minutes per side, until the bread is deep golden brown and crispy, and the cheese inside is fully melted and gooey. Transfer cooked sandwiches to a wire rack set over a baking sheet as you finish batches to prevent sogginess from trapped steam.
Build the finished melts
Stir together the 60ml mayonnaise, 30ml ketchup, and 15ml Dijon mustard in a small bowl to make a creamy special sauce. Place 1 cooked grilled cheese sandwich on a serving plate as the bottom "bun", spread 15ml (1 tablespoon) of sauce across its top surface, add one rested cheesy beef patty, top with 1/4 of the reserved caramelized onions, then cap with a second grilled cheese sandwich as the top "bun". Repeat to assemble all 4 melts, and serve immediately while hot and gooey.
Tips
2.Avoid pressing beef patties repeatedly while searing, as this squeezes out flavorful fat and juices, resulting in a dry, less tasty patty. Only press once when first placing the patty in the pan to ensure even contact.
3.Rest cooked grilled cheese buns on a wire rack instead of stacking them directly on a plate, as trapped steam will quickly make the crispy bread turn soggy.
OMG this fatty melt was an absolute game changer for our weekend tailgate! I threw a couple of these on the griddle instead of regular burgers and every single person asked for the recipe. The crispy edge on the beef patty with all that melted cheddar and caramelized onions? *Chef’s kiss* So easy to throw together too even when you’re juggling a cooler full of beer and rowdy friends.
Made these for the kids’ weeknight dinner last night and even my super picky 7 year old who only eats chicken nuggets ate two whole halves! I swapped the sourdough for wheat bread since that’s what I had in the pantry and it still turned out amazing. Will 100% be adding this to our regular meal rotation.
Bro I’m a broke college student with basically just a mini fridge and a cheap panini press and this still came out insane. Used the cheap sliced American cheese from the dorm market, added some pickles I stole from the dining hall, and it tasted better than any $15 sandwich from the shop downtown. 10/10 no notes.
Made this for a potluck at work yesterday and the whole pan was gone in 10 minutes flat. People kept popping by my cubicle for the rest of the afternoon asking when I’d bring it back. The only heads up I’ll give is make sure you have enough napkins — these are gloriously messy!
Wait, has anyone tried making these ahead for meal prep? I’m wondering if they hold up well when reheated in the air fryer for work lunches, or if they get soggy?
Has anyone tested this with gluten free bread? I have celiac and have been chasing a good patty melt recipe that doesn’t fall apart with GF bread.
Added crispy bacon and a little drizzle of BBQ sauce to mine and holy cow, it was perfect. Cooked the patties on my cast iron out on the porch to avoid smoking up the house, got that perfect Maillard crust everyone talks about. This recipe is so simple but hits every single comfort food spot.
Wait I think I messed up? My cheese didn’t get all melty and pull apart like the photo, did I have the heat too low? I was scared to burn the bread so I cooked it on medium low the whole time.
Made these for our neighborhood block party last weekend and I swear people were coming back for thirds! I cut them into quarter sized sliders instead of full sandwiches so they were easier to eat standing up, worked like a charm.
My teenager made fun of me for taking 30 minutes to make ‘fancy grilled cheeseburgers’ until he took the first bite. Now he asks for these every single Sunday for football night. Win for dad dinner!
Added pickled jalapeños and a slather of spicy mayo to mine and oh my GOD it was so good. Had the perfect little kick to cut through all the rich cheese and beef. I’ll never make a regular patty melt again.
As someone who basically only knows how to make pasta and toast, I was shocked how easy this was! The steps were super straightforward, no fancy ingredients or weird techniques, and it came out looking exactly like the photo. Total confidence booster for a new cook.
Wait how much does this cost per serving roughly? I’m trying to plan cheap family meals for the month and this looks perfect but I don’t want to blow my grocery budget.
Made this at 1am after a night out with friends and I swear it was the best thing I’ve ever eaten. No notes, no changes, followed the recipe exactly and it hit every single spot. I’m going to be dreaming about this cheese pull for weeks.
Has anyone tried making this with a plant based ground beef substitute? My partner is vegetarian and I’d love to make this for our date night in without making two separate meals.
I run the high school cafeteria and tested a big batch of these for the lunch menu last week. The kids went absolutely wild for them, we served 200 more sandwiches than we do on a usual burger day. Even the teachers were coming through the line to get one!
Pro tip: cook the whole thing in a cast iron skillet, it gets the bread so much crispier than a non-stick pan. I’ve made this three times in the last two weeks, it’s officially my go-to lazy weekend meal.
Wait, do I have to use sourdough? I have a loaf of rye at home that I need to use up before it goes bad, would that taste weird with the toppings?
I was worried this would be too heavy to eat after my evening gym session but I portioned the patty to 4oz instead of 6oz, added a handful of arugula, and it was the perfect post-lift protein packed meal. Filled me up without making me feel sluggish, will make again.
Added a fried egg on top of mine for a little extra protein and runny yolk action, and lord have mercy, it was divine. Tasted like something you’d pay $20 for at a fancy brunch spot, but I made it in my pajamas at home.