The Blackstone Patty Melt is the perfect combination of a juicy cheeseburger and a crispy grilled sandwich. Featuring seasoned beef patties, sweet caramelized onions, melted cheese, and buttery toasted rye bread, this diner classic becomes even better when cooked on a Blackstone griddle. The large flat-top cooking surface allows every ingredient to cook evenly while developing deep, rich flavors that are difficult to achieve with other cooking methods.
Unlike a traditional burger served on a bun, a patty melt is grilled between slices of bread until golden brown and crispy. The bread absorbs the buttery flavor from the griddle, while the cheese melts around the beef and onions to create an irresistible sandwich that’s crispy on the outside and incredibly juicy inside.
Whether you’re cooking for a family dinner, backyard cookout, weekend lunch, or game-day gathering, Blackstone Patty Melts are guaranteed to impress. The recipe is simple enough for beginners yet satisfying enough to rival your favorite diner or restaurant.
Ingredients
For the Beef Patties
- 2 pounds ground beef (80/20 recommended)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
For the Sandwiches
- 8 slices rye bread
- 8 slices Swiss cheese
- 4 slices cheddar cheese
- 2 large yellow onions, thinly sliced
- 3 tablespoons butter, softened
- 1 tablespoon vegetable oil
Optional Secret Sauce
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon pickle relish
- ½ teaspoon smoked paprika
Optional Garnishes
- Pickles
- Green onions
- Fresh parsley
Why These Ingredients Work
Ground beef with an 80/20 fat ratio stays juicy while creating flavorful crusts. Rye bread provides the traditional slightly tangy flavor that pairs beautifully with beef and onions. Swiss cheese melts smoothly and complements the sweetness of caramelized onions, while cheddar adds richness and bold flavor.
How To Blackstone Patty Melt
Step 1: Prepare the Onions
Heat one side of the Blackstone to medium heat.
Add:
- Vegetable oil
- 1 tablespoon butter
Add sliced onions.
Cook slowly for:
20 to 25 minutes
Stir occasionally until the onions become soft, sweet, and deeply caramelized.
Move the onions to a cooler section of the griddle once finished.
Step 2: Prepare the Beef
In a large bowl combine:
- Ground beef
- Salt
- Pepper
- Garlic powder
- Onion powder
- Worcestershire sauce
Mix gently.
Do not overwork the meat.
Form into:
Four oval-shaped patties
slightly larger than the bread since they will shrink during cooking.
Step 3: Preheat the Blackstone
Heat another cooking zone to:
Medium-High Heat
Allow the griddle to fully preheat.
Step 4: Cook the Patties
Place patties on the hot griddle.
Cook for:
3 to 4 minutes
Flip once.
Cook another:
3 to 4 minutes
until desired doneness.
For food safety, cook to:
160°F (71°C)
Step 5: Melt the Cheese
Place:
- Swiss cheese
- Cheddar cheese
over each patty.
Cover briefly using a melting dome or metal bowl.
Allow the cheese to melt completely.
Step 6: Butter the Bread
Spread softened butter evenly on one side of each slice of rye bread.
Step 7: Assemble the Patty Melts
Place buttered bread butter-side down on the griddle.
Layer:
- Swiss cheese
- Beef patty
- Caramelized onions
- Secret sauce (optional)
Top with the second slice of buttered rye bread.
Step 8: Grill the Sandwiches
Cook each side for:
2 to 3 minutes
Press gently with a spatula.
Flip carefully.
Continue cooking until both sides are golden brown and crispy.
Step 9: Rest Briefly
Transfer sandwiches to a cutting board.
Allow them to rest for:
2 minutes
before slicing.
Step 10: Serve
Slice diagonally.
Serve immediately while the cheese is hot and gooey.
You Must Know
Caramelized Onions Require Patience
Proper caramelization takes time but delivers incredible flavor.
Use Good Rye Bread
Thick-cut rye holds the sandwich together and grills beautifully.
Don’t Overwork the Beef
Gentle mixing keeps patties tender.
Butter Is Better Than Oil
Butter creates the signature golden crust.
Use Medium Heat
Too much heat burns the bread before the cheese melts.
Cheese on Both Sides Helps
Placing cheese above and below the patty keeps the sandwich together.
Rest the Patties
A brief rest keeps the juices inside the meat.
Clean the Griddle Between Batches
Remove burnt cheese or crumbs before cooking additional sandwiches.
Freshly Shredded Cheese Isn’t Necessary
Sliced deli cheese melts more evenly for this recipe.
Serve Immediately
Patty melts are best enjoyed fresh from the griddle.
Topping Variations
Mushroom Swiss Patty Melt
Add:
- Sautéed mushrooms
- Swiss cheese
Bacon Patty Melt
Top with:
- Crispy bacon
- Cheddar cheese
Jalapeño Patty Melt
Add:
- Pickled jalapeños
- Pepper Jack cheese
BBQ Patty Melt
Spread barbecue sauce inside the sandwich.
Western Style
Add:
- Onion rings
- BBQ sauce
- Pepper Jack cheese
Garlic Parmesan
Brush the bread with garlic butter.
Finish with grated Parmesan.
Spicy Southwest
Add:
- Chipotle mayo
- Pepper Jack
- Avocado slices
Double Cheese
Use:
- Swiss
- Cheddar
- Provolone
for an extra cheesy sandwich.
Make It A Meal
Classic Diner Meal
Serve with:
- French fries
- Pickles
- Coleslaw
Family Dinner
Pair with:
- Potato salad
- Garden salad
- Baked beans
Backyard Cookout
Serve alongside:
- Corn on the cob
- Macaroni salad
- Grilled vegetables
Comfort Food Feast
Add:
- Onion rings
- Loaded fries
- Fried pickles
Lighter Option
Serve with:
- Caesar salad
- Roasted vegetables
- Fresh fruit
Game Day Menu
Pair with:
- Wings
- Nachos
- Mozzarella sticks
Steakhouse Style
Serve with:
- Garlic mashed potatoes
- Creamed spinach
- Roasted mushrooms
Pro Tips
Use an 80/20 Beef Blend
The extra fat keeps the patties juicy.
Slice the Onions Thinly
Thin onions caramelize more evenly.
Toast Both Bread Slices Evenly
Consistent browning improves texture.
Use a Burger Press
This helps create evenly shaped patties.
Warm the Cheese Slightly
Room-temperature cheese melts faster.
Make the Secret Sauce Ahead
Preparing the sauce a day early improves flavor.
Keep Ingredients Organized
Blackstone cooking moves quickly.
Prepare everything before heating the griddle.
Use Multiple Heat Zones
Cook onions, patties, and sandwiches simultaneously.
Flip Only Once
Frequent flipping prevents proper crust formation.
Finish with Butter
A final light brush of melted butter adds beautiful shine and flavor.
Recipe FAQs
What bread is traditionally used?
Rye bread is the classic choice for patty melts.
Can I use sourdough?
Yes. Sourdough provides a delicious alternative.
Which cheese works best?
Swiss cheese is traditional, but cheddar, provolone, Havarti, and American cheese are excellent options.
Can I make these ahead?
The onions and sauce can be prepared ahead of time.
Assemble and grill just before serving.
Can I freeze cooked patties?
Yes.
Freeze cooked patties for up to:
3 months
Why are my onions burning?
The heat is likely too high.
Cook onions slowly over medium heat.
What’s the best beef?
Ground chuck with an 80/20 fat ratio provides excellent flavor.
How do I keep the bread from burning?
Cook over medium heat and butter the bread evenly.
Can I add bacon?
Absolutely.
Bacon is one of the most popular additions.
How should leftovers be reheated?
Reheat on the Blackstone or in a skillet over medium-low heat until the bread becomes crisp again.
PrintBlackstone Patty Melt
Blackstone Patty Melt is quick and easy to make thanks to the Blackstone Griddle. Make an delicious Old Fashion diner patty melt at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 2 Slices Sourdough Bread
- 6 oz Ground Beef
- ½ White Onion sliced
- 2 Tbsp Butter
- 2 Slices Swiss Cheese
Instructions
- Preheat the Blackstone Grill over medium high heat (approximately 450 degrees F). Divide the ground beef into 2 even balls (approximately 3 oz each).
- Butter one side of each piece of the sourdough bread with 1 Tbsp of the butter.
- Melt the remaining butter on one side of the griddle. Then top the melted butter with the sliced onions. Sauté the onions in the butter until they are caramelized (3-5 minutes).
- While the onions are cooking, place the ground beef on the grill. Put a piece of parchment paper on top of the beef and use a spatula or a burger press to smash the meat into 2 thin patties.
- Let the patties cook until they are browned and crispy (2-3 minutes). Then flip the patties over (do not smash) and cook the other side for 2-3 minutes until it is also browned and crispy.
- Place a piece of the Swiss cheese on each patty.
- Put the bread on the blackstone grill butter side down and toast the bread.
- Then assemble the sandwich. Place one piece of the bread on a plate (toasted side down), top with 1 of the patties, half of the fried onions, then the remaining patty, the rest of the fried onions and top with the 2nd piece of bread (toasted side on top).
- Cut in half and the patty melt is ready to serve and enjoy!
