Jul 14 2026
Restaurants›Nathan Bill's Bar & Restaurant›Patty Melt Recipe

Patty Melt Recipe

Inspired by Nathan Bill's Bar & Restaurant
Time45m
Serves2

Fresh grilled rye bread, melted Swiss, and caramelized onions.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bread and Cheese

Onions

Burger Patty

Additional

Method

Caramelizing Onions

  1. 1

    Prepare the Onions

    Slice the large onion into thin strips.

  2. 2

    Cook the Onions

    In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and sprinkle with 1 teaspoon of salt. Cook slowly, stirring occasionally, until the onions are soft and caramelized, about 15-20 minutes.

Preparing the Burger Patty

  1. 3

    Form the Patty

    In a bowl, combine 1 pound of ground beef with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder. Mix gently and form into one large patty.

  2. 4

    Cook the Patty

    In the same skillet used for the onions, add the patty and cook over medium-high heat for about 4-5 minutes on each side or until it reaches your desired doneness.

Assembling the Patty Melt

  1. 5

    Prepare the Bread

    While the patty is cooking, butter one side of each slice of rye bread.

  2. 6

    Assemble the Melt

    On the non-buttered side of one slice of bread, layer a slice of Swiss cheese, the cooked patty, caramelized onions, and another slice of Swiss cheese. Top with another slice of bread, buttered side up.

  3. 7

    Grill the Patty Melt

    In the skillet, reduce the heat to medium and grill the sandwich for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

Serving

  1. 8

    Slice and Serve

    Once grilled, slice the patty melt in half and serve immediately.

More from Nathan Bill's Bar & Restaurant