Over 575 diners dot the landscape of New Jersey making it the diner capital of the world. Almost every town has a diner and some even have two. From retro style to greasy spoon to upscale décor, diners are a staple of the New Jersey dining scene. The king-sized menus encased in lament to withstand the next hurricane of the century, offer what seems like a limitless number of dining options.
There is hardly an entree, salad, breakfast item or dessert that is not offered at many diners. Have a taste for Peking duck at 2 am on a Tuesday? No problem. How about chocolate chip banana pancakes topped with whipped cream for dinner? Order up. They are available 24 hours a day. Have a hankering for a slice of key lime pie with meringue a mile high? Every diner has a gleaming glass bakery case loaded with apple cobbler, strawberry topped cheese cake, German chocolate cake and peanut butter pie just to name a few deserts.
I recreated a diner staple menu item, the Patty Melt. Caramelized Onion Patty Melts are a combination of juicy burgers and gooey grilled cheese sandwiches. Two slices of rye bread bookend provolone cheese, sweet and savory caramelized onions, and a quarter pound burger patty. The outsides of the bread are slathered with butter and the patty melt is crisped to a toasty brown in a Panini press or a sauté pan set over medium heat. Double the recipe and wrap the extra cooled patty melts in foil and pop in a resealable freezer bag. They will keep up to a month in the freezer. Reheat in a 375 degree oven on a cooling rack placed in a rimmed baking sheet for 15 – 20 minutes. Unwrap the patty melt for the last 5 minutes or so of the reheating time so the crust can crisp up a bit.
Add classic sides of cole slaw, dill pickle spears and potato chips to complete the at home diner dining experience.
Caramelized Onion Patty Melt
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A juicy burger meets a gooey grilled cheese in this New Jersey classic. Sweet caramelized onions and provolone cheese are the perfect match for a flavorful patty.
Ingredients
- 6 tbsp butter (89 ml) butter
- 1 large Vadalia onion, thinly sliced
- Salt
- Pepper
- 1 lbs (454 g) ground beef
- 2 tbsp ketchup (30 ml) ketchup
- 2 tbsp Worcestershire sauce (30 ml) Worcestershire sauce
- 0.5 cups (118 ml) finely chopped onion
- 1 slice bread, torn in small pieces
- 0.25 cups (59 ml) milk
- 8 slices rye bread
- 8 slices Provolone cheese
Instructions
- In a large sauté pan over medium-low heat, add 2 tablespoons of butter and thinly sliced onions. Sprinkle with salt and pepper and sauté for 20–25 minutes, or until the onions are softened and golden brown. Remove from the pan, place on a plate, and cover with foil.
- In a bowl, combine ground beef, ketchup, Worcestershire sauce, and sautéed onions. Season with salt and pepper.
- In a small bowl, combine torn bread and milk. Mash the bread into very small pieces with a fork or your fingers. Add to the bowl with the ground beef and gently combine.
- Form the mixture into 4 thin patties.
- Heat the sauté pan to medium-high heat and add 1 tablespoon of butter. Once melted and foaming, add the patties; cook in batches if necessary.
- Cook the patties for 3–5 minutes per side. Remove from the pan and set aside.
- For each patty melt, place two slices of bread on a work surface. Top one slice with a slice of Provolone cheese, a patty, ¼ of the caramelized onions, and another slice of bread with cheese.
- Repeat for the remaining patty melts. Butter both sides of each patty melt.
- Heat the sauté pan or panini press to medium-high heat.
- Cook the patty melts for 2–3 minutes per side, or until lightly browned and the cheese is melted.
- Remove from the pan and slice diagonally before serving.
Notes
- For richer flavor, use a mix of yellow and Vidalia onions.
- To prevent sticking, ensure your pan is hot enough before adding the patties.
- Leftover patty melts can be reheated in a toaster oven or skillet for a few minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 4
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
How long should I caramelize the onions for the patty melt?
Plan for 30 to 40 minutes over medium-low heat. Rushing with high heat will burn them instead of drawing out their natural sugars. Stir occasionally and add a bit of water if they start sticking. 
What type of bread works best for a patty melt?
Rye bread is the classic choice because its sturdy texture holds up to the juicy patty and melted cheese. Sourdough is a good substitute if you prefer a milder flavor.
What cheese should I use?
Swiss or Gruyere are traditional and melt well. American cheese also works if you want something creamier. The key difference is that Swiss adds a nuttier flavor to contrast the sweet onions.
