The diner classic gets a little update that is incredibly delicious. French Onion Patty Melt with Creamy Garlic Aioli is everything you want in a mouth-watering burger with caramelized onions flavored with a hint of marsala wine and an aioli with the perfect amount of garlic. Gooey and melty smoked gruyere cheese adds a savory depth of flavor.
The timeless flavors of French onion soup are captured in this luscious patty melt recipe. You won't want to put this burger down after the first bite.
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What is the difference between a patty melt and a regular burger?
Patty melts and burgers share a few ingredients. But the differences lie in the details.
- Rather than a bun, a classic patty melt is sandwiched between slices of bread, most often rye or sourdough.
- The shape of the meat is different. A hamburger ground beef patty is shaped in a circle. A patty melt is constructed to match the shape of the bread.
- Burgers are assembled after the meat has been cooked and placed on the bun. Patty melts are constructed after the meat has been cooked but the sandwich is then further grilled to toast the outside of the bread.
- The simplicity of toppings in the classic diner sandwich separates it from the array of condiments on a burger. Patty melts gain a lot of flavor from caramelized onions and melty cheese. Anything is game on a juicy burger, from everyday condiments like ketchup and mustard to fried eggs.
French Onion Patty Melt Ingredients
This French onion patty melt recipe does not have complicated ingredients or techniques. However, elevate the flavor with the addition of a few key components.
Onion - Yellow onions caramelize the best for patty melts. Sweet onions like Walla Walla or Vidalia are sweet to begin with and have less sulfur which makes them less pungent.
Fresh Thyme Sprigs - Adds a touch of herbal flavor to the caramelized onions.
Marsala Wine - Adds a sweet caramelized fruit flavor.
Mayonnaise - Use a rich and creamy variety.
Garlic - A couple of cloves that will be 1 tablespoon minced.
Cayenne Pepper - A pinch adds a hint of heat to the aioli.
Rye Bread - I use thinly sliced rye bread so the patty melt isn't too bready.
Smoked Gruyere Cheese - The smokiness of the cheese adds depth of flavor.
Softened Butter - For toasting the bread
Ground Beef - Ground chuck 80/20 lean-to-fat ratio is the best choice for a patty melt.
Step-By-Step Instructions
Using the right pan is important for cooking the patty melts. A large cast-iron skillet creates a nice crust when searing. Using a griddle makes the cooking process very efficient. Both are good choices for making patty melts.
Caramelized Onions
- Cut an onion into ¼-inch slices. Add 1 tablespoon of olive oil to a medium saute pan over medium heat. When the oil is hot add the onion slices to the pan. Season with kosher salt and ground black pepper.
- Occasionally stir the onions as they soften and start to caramelize.
- Pull the leaves off the fresh thyme stalks and add to the pan.
- Brown bits and fond will begin sticking to the bottom of the pan after 5-6 minutes of cooking. Add ¼ cup of water and scrape the bottom of the pan. Continue this step 3 more times until the onions are caramelized and a deep brown color.
- Take the pan off the heat and add 1 ½ tablespoons of Marsala wine to the onions. Stir to combine.
Garlic Aioli
While the onions are caramelizing, combine the aioli.
- Mince two cloves of garlic. You need 1 tablespoon.
- In a small bowl add the garlic and cayenne pepper to the mayonnaise. Stir to combine. Taste and adjust the flavor to your liking. You may want more garlic or cayenne. Set aside.
Patty Melts
- If you have a block of smoked gruyere cheese, shred it while the onions are caramelizing.
- Divide the beef into 4-ounce portions. Press the ground beef patties into the same size and shape as the bread you are using. It helps to make the patties a little larger than the bread because of shrinkage of the beef while it is cooking.
- Heat a large skillet or griddle over medium heat.
- Brush the pieces of bread with softened butter on one side. Place the bread on the griddle or skillet and toast until it is golden brown.
- Season the patties with kosher salt and ground black pepper.
- Add the patties to a hot skillet or a griddle, seasoned side down. Season the top of the meat with salt and pepper.
- Sear the patties for 3-4 minutes. Flip and continue to cook for 3-4 minutes. The amount of cooking time is dependent on what temperature you want your burger and the thickness of the meat.
Assemble the sandwich
- Once cooked, remove the patties and set aside. Assemble the patty melts.
- Lay the bread toasted side up. Layer the cheese on the bread then add the cooked patties. Add the caramelized onion to the top of the meat. Spread the garlic aioli on the other toasted piece of rye bread and lay on top of the onions.
- Use a couple of tablespoons of butter to brush each untoasted slice of bread. Lay the patty melts on the griddle or pan over medium heat. When the bread is toasted, flip the patty melt over and toast the other side. The bread should be a dark golden brown and the cheese should be melty.
FAQ'S
While Swiss or gruyere cheese is traditional, you can try other cheeses like pepper jack or provolone for different flavor profiles.
Is there a specific type of bread I should use for this recipe?
Rye bread has been traditionally the type of bread used for patty melts. Crusty bread like sourdough or Texas toast are good substitutes.
What are some good sides to serve with patty melts?
You can never go wrong with French fries. If you are an onion lover, try some crispy onion rings. If you want a lighter side, try a simple salad tossed with a vinaigrette.
For a fruity substitute try a tablespoon of balsamic vinegar. For a savory addition add 1-2 teaspoons of Worcestershire sauce.
Mouth-Watering Twist on a Classic
A French Onion Patty Melt with Creamy Garlic Aioli is a true indulgence. This patty melt is comfort food at its best and is full of savory and rich flavors from caramelized onion, garlic aioli, and smoked gruyere cheese.
Try this updated diner classic with its irresistible combination of flavors and textures. This recipe takes a delicious patty melt and maximizes its best qualities. So yummy!
Looking for sandwich options? Try this grilled chicken sandwich - https://tenpoundcakecompany.com/chicken-and-artichoke-spread-sandwich/
Recipe
French Onion Patty Melt with Creamy Garlic Aioli
Equipment
- 1 cutting board
- 1 knife
- 1 box grater optional
- 1 small bowl
- 1 skillet Cast iron works great.
- 1 griddle optional
- 1 metal spatula
Ingredients
Garlic Aioli
- 2 small cloves of garlic (1 tablespoon minced)
- ½ cup mayonnaise
- 1 pinch cayenne pepper
French Onions
- 1 onion, thinly sliced (2 cups, 9 ounces, 157 grams)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 sprigs fresh thyme
- 1½ tablespoons marsala wine
Patty Melts
- 1 pound ground chuck (453 grams)
- 8 slices rye bread
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 ounces smoked gruyere cheese (4 slices - if using shredded - 1½ cups, 115 grams)
- 4 tablespoons unsalted butter
Instructions
French Onions
- Cut onion into thin slices.
- Add 1 tablespoon of olive oil to a skillet over medium heat. Once the oil is hot, add the sliced onions and combine with the olive oil. Season with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
- Continue to stir the onions as they wilt and start to turn brown.
- Pull the fresh thyme leaves off the stems and set aside.
- After 5-6 minutes, the onions will start to leave some residue on the bottom of the skillet. Add ¼ cup of water and scrape the brown bits. Add the thyme leaves to the onions. Continue to occasionally stir the onions.
- Repeat this step 3 more times until you have used 1 cup of water. This will take about 20-25 minutes.
- When the onions are caramelized, take the pan off the heat. Add 1½ tablespoons of marsala wine and stir to incorporate with the onions.
Garlic Aioli
- While the onions are caramelizing, mince the garlic.
- Add the garlic and a healthy pinch of cayenne pepper to the mayonnaise. Stir until everything is incorporated. Set aside.
Patty Melts
- If you have a block of smoked gruyere cheese rather than slices, shred it with a box grater while the onions caramelize.
- Separate the ground beef into 4-ounce portions. Press into patties the same shape as the rye bread you are using. I make the patties slightly larger than the edges of the bread because of the shrinkage that occurs when the beef is cooking.
- If you are using a griddle or a skillet over medium-high heat.
- Spread softened butter over 8 pieces of bread. Place in the skillet or on the griddle. Toast until the bread is golden brown.
- Season all the burger patties with ½ teaspoon of kosher salt and ¼ teaspoon on ground black pepper.
- Add the shaped burger patties, seasoned side down to the skillet. Season the top of the patties with another ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
- Sear the patties for 3-4 minutes. Flip the burgers and sear for another 3-4 minutes. The cooking time required for the meat depends on the temperature you prefer it to be cooked and the thickness. The patties pictured are about ½ inch thick and are cooked until medium. Remove from heat and set aside to assemble the patty melts.
- Start to assemble the patty melts. Lay 4 slices of bread, toasted side up. Add the cheese to the bread. If using slices, add enough to cover the surface of the bread. If using shredded cheese, sprinkle 1 ounce, about ¼ cups across the surface. How much cheese is used depends on the size of the bread. Just make sure the entire surface is covered.
- Add the seared patties on top of the cheese. Spread some garlic aioli on the other slice of bread, on the toasted side. Layer caramelized onions on top of the patty. Place the bread on top, toasted side down.
- Brush the untoasted sides of the bread with softened butter.
- Place the patty melt in the skillet or on the griddle over medium heat. When the bread is toasted, flip the patty melt over. The bread should be a deep golden brown and the cheese should be melting. Remove from heat and serve.
Notes
Nutrition
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