Imagine biting into toasted, golden bread layered with a perfectly seasoned, grilled beef patty, melted Swiss cheese, and sweet, caramelized onions. Mouthwatering, right? This Blackstone patty melt brings that classic diner flavor to your outdoor griddle with minimal fuss and maximum taste.
PIN IT FOR LATER!
The patty melt is a timeless sandwich: two thick slices of bread toasted to a crisp exterior, a juicy seasoned beef patty, melty cheese, and perfectly caramelized onions. Using a flat top griddle like the Blackstone gives you that restaurant-quality sear and flavor that’s hard to duplicate on other cooking surfaces.
This recipe is straightforward, diner-style comfort food, and you can have it on the table in about 20 minutes. It’s an ideal option for busy weeknights or when you want a satisfying, no-fuss meal cooked outdoors.
Why You’ll Love a Blackstone Patty Melt
- Ready in roughly 20 minutes—fast and perfect for weeknight dinners.
- Makes four servings and scales easily. Depending on your Blackstone size, you can cook more patties at once or work in batches.
- Cleanup is simple—cooking on the griddle keeps pans and oven mess to a minimum.
Ingredients for Blackstone Patty Melt
- Ground beef – Choose lean ground beef or ground chuck to avoid excess grease while keeping flavor.
- Butter – Salted or unsalted both work for sautéing the onions and toasting the bread on the griddle.
- White onion – Slices caramelize nicely and add the ideal mild sweetness for this sandwich.
- Beef seasoning – Use your favorite beef seasoning or rub to taste.
- Swiss cheese – Traditional for patty melts, it melts beautifully. Other melters like provolone, cheddar, or American will also work.
- Mayonnaise – Spread on the bread before toasting for a crisp, golden exterior and added richness.
- Thick, hearty bread – Rye, sourdough, or thick-sliced Texas toast hold up well and provide structure for the sandwich.
How to Make a Blackstone Patty Melt
Preheat your Blackstone to medium-high heat—around 450°F if you use an infrared thermometer.
In a large bowl, combine the ground beef and beef seasoning. Divide into four even portions, about 4 ounces each, and form into loose balls.
Spread mayonnaise on one side of each slice of bread.
Place butter on the griddle and add the sliced onions. Sauté until caramelized, about 3–5 minutes, then slide the onions to the side.
Place the beef balls where the onions were and set a piece of parchment paper over each. Use a burger press or heavy spatula to smash each ball into a thin patty, similar to a smash burger technique.
Cook until the patties are browned with crispy edges, about 2–3 minutes. Flip and cook another 2–3 minutes until the other side is browned and cooked through.
Top each patty with two slices of Swiss cheese and allow the cheese to melt.
Put the bread on the griddle, mayonnaise side down, and toast until golden brown.
Assemble each sandwich: toasted bread, a cheesy patty, a quarter of the sautéed onions, a tablespoon of mayonnaise, and the second slice of toasted bread. Cut in half and serve hot.
Storing Leftovers
If you expect leftovers, don’t assemble extra sandwiches. Assembled patty melts become soggy in storage.
Store toasted bread separately in an airtight container in the refrigerator for up to 2 days. Keep cooked beef patties and caramelized onions in separate airtight containers for up to 4 days. Cheese storage follows package guidance.
What to Serve with a Patty Melt
This sandwich pairs well with classic sides like french fries or seasoned potatoes. For a lighter option, serve with grilled vegetables—sweet potatoes or zucchini are excellent choices. Appetizer-style sides like smoked potato skins or loaded smashed potatoes also complement the rich sandwich.
Bread and Cheese Choices
A sturdy, thick-sliced bread works best—rye and sourdough are classic, though Texas toast or similar hearty slices are also great. Swiss cheese is traditional, but you can substitute provolone, cheddar, or American cheese based on preference.
Pro Tips
- Keep the griddle relatively clean before toasting bread—leave enough grease for flavor, but remove large chunks of onion or meat to avoid burning the bread.
- If you don’t have a burger press, use parchment and a heavy spatula to smash the patties.
- Smashed patties cook very quickly—watch them closely to avoid overcooking.
The perfect patty melt in about twenty minutes—classic, simple, and incredibly satisfying. Enjoy!
Recipe Snapshot
Blackstone Patty Melt
Ingredients
- 8 slices thick hearty bread (rye is traditional)
- 1 pound ground beef
- 1 white onion, sliced
- 3 tablespoons butter
- 8 slices Swiss cheese
- ¾ cup mayonnaise
- 1 teaspoon beef seasoning
Instructions
- Preheat the Blackstone to medium-high (about 450°F).
- Mix ground beef with beef seasoning and divide into four 4-ounce balls.
- Spread about 1 tablespoon mayonnaise on one side of each bread slice.
- Melt butter on the griddle and sauté sliced onions until caramelized (3–5 minutes); move onions to the side.
- Place beef balls on the griddle, set parchment on top, and smash into thin patties with a spatula or press.
- Cook patties 2–3 minutes per side until browned and crispy.
- Top each patty with two slices of Swiss cheese and let melt.
- Toast the mayonnaise-side-down bread on the griddle until golden.
- Assemble: toasted bread (toasted side down), patty with cheese, ¼ of the onions, 1 tablespoon mayo, and top with the second slice of toasted bread. Cut in half and serve.