There’s something so comforting about a grilled cheese patty melt. It’s a marriage of two classic favorites – a juicy burger and a grilled cheese sandwich – and honestly, once you try it, you’ll wonder why these two haven’t always been together. It’s like the ultimate diner comfort food, but you get to enjoy it right at home. Whether you’re feeding a hungry crowd or just looking to spoil yourself with something indulgent, this grilled cheese patty melt recipe will quickly become your go-to.

I remember the first time I made a version of this for a late-night dinner. It had been a long day, and all I wanted was something simple but outrageously satisfying. I scrounged around the kitchen, found some ground beef, bread, and cheese, and thought, “Why not throw it all together?” The result? Pure, cheesy bliss. The kind of meal that makes you smile after every bite, with that crunchy buttered bread and gooey, melted cheese embracing a perfectly seasoned burger. Now, it’s a favorite whenever I need something easy, quick, and comforting.

The origin story (or, how patty melts became my weeknight savior)

Though the patty melt is often associated with classic American diners, it’s thought to have originated as a variation of the traditional hamburger, sometime in the 1940s or ‘50s. The beauty of the patty melt lies in its simplicity. Instead of a burger bun, you use sliced bread – usually rye, but hey, any kind works – and then grill it to golden, crispy perfection with a hearty helping of melted cheese. Over time, it’s become one of those comforting, no-fuss meals that makes you think of cozy booths, a side of fries, and maybe a milkshake.

But enough with the diner nostalgia – we’re taking that beloved patty melt and adding a fun grilled cheese twist! Instead of using rye bread, we’re going with good ol’ white bread (think grilled cheese vibes) and some creamy, buttery Colby-Jack cheese for the ultimate melt factor. Trust me, this is a combo you won’t want to miss.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Every ingredient in this recipe plays a role in making your grilled cheese patty melt absolutely delicious. Let’s break it down:

Ground beef: We’re using 85% lean ground beef here, which strikes a nice balance between juiciness and flavor. You could go leaner, but I find that a little bit of fat makes for a juicier, tastier burger.
- Substitution tip: Ground turkey works if you’re looking for a lighter option, but I’d suggest adding a splash of olive oil to keep it from drying out.
Parsley: Fresh parsley gives a pop of brightness and freshness to the beef patties. It’s subtle but adds a nice herbal touch.
- Substitute: If you’re out of parsley, you could use dried herbs, but use half the amount, or swap in fresh basil or cilantro for a different flavor.
Garlic: Finely chopped garlic adds depth and a bit of a bite. It’s one of those flavors that makes you say, “What’s that deliciousness?”
- Substitute: Garlic powder in a pinch! Just use 1/4 teaspoon for each clove.
Worcestershire sauce: This sauce is the secret to adding a savory, umami-packed punch to the patties. It gives the beef that rich, almost caramelized flavor.
- Substitute: If you’re fresh out, soy sauce or even balsamic vinegar will give a similar depth.
Montreal steak seasoning: I love this seasoning for burgers. It’s a blend of black pepper, garlic, salt, and other spices that brings out the best in the beef.
- Substitute: If you don’t have it, you can just use a mix of black pepper, garlic powder, and salt.
Butter: This is what gives the bread that irresistible crispy, golden exterior. You really can’t skip it.
- Tip: Softened butter spreads easier and more evenly. If you’re out of butter, mayo works as a surprising and effective alternative for grilling bread.
Colby-Jack cheese: Colby-Jack is mild, creamy, and melts beautifully, making it perfect for this patty melt. You could also mix it up with cheddar or Swiss if you’re feeling adventurous!

Kitchen gear: what you need (and what you can totally skip)

You don’t need a ton of fancy equipment for this recipe, but a few tools will make things easier:

Nonstick griddle: This is ideal because it gives you a wide, flat surface for cooking both the burgers and the sandwiches. If you don’t have one, a large skillet will work just fine.
Instant-read thermometer: Super helpful for checking that your burgers are cooked to the perfect doneness (you’re looking for 160°F inside). I’ve definitely overcooked my fair share of burgers before I started using one of these.
Spatula: You’ll need a good spatula for flipping both the burgers and the sandwiches. A sturdy one that can handle a thick patty melt is key.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Alright, let’s get into the nitty-gritty of making these grilled cheese patty melts. You’re going to love how easy and fun this is!

Mix and shape your patties: Start by combining the ground beef, parsley, garlic, Worcestershire sauce, and Montreal seasoning in a bowl. Use your hands to gently mix everything together. Be careful not to overwork the meat – you want your burgers to stay tender. Then, shape the mixture into three equal patties.
- Tip: I’ve learned that pressing too hard while forming patties can make them dense, so just gently shape them.
Cook the burgers: Heat up your nonstick griddle over medium heat and place the patties on once it’s nice and hot. Cook for about 4-6 minutes per side, or until they reach an internal temperature of 160°F. I like mine a little pink in the center, but feel free to cook longer if you prefer.
- Lesson learned: Don’t press down on the patties while they cook – it just squeezes out the juices!
Assemble the sandwiches: Butter one side of each bread slice. Place half of the bread, buttered-side down, on your second griddle (or use the same one if you’re low on equipment). Add a slice of cheese, then a cooked burger patty, then another slice of cheese, and top it all with another slice of bread, buttered-side up.
- Tip: You can sneak in some extra fillings here if you like – sautéed onions or mushrooms would be fantastic.
Grill the sandwiches: Cook until the bread is golden brown and the cheese is fully melted, about 6-10 minutes. Flip them halfway through for even browning on both sides.
- Hard-learned lesson: Keep the heat at medium. Too high, and the bread will burn before the cheese melts!

Variations I’ve tried (and loved)

Gluten-free: Swap the white bread for your favorite gluten-free sandwich bread. I’ve done this, and it works perfectly, though I find gluten-free bread browns a little faster, so keep an eye on it.
Vegan option: Use plant-based patties, vegan butter, and vegan cheese. I’ve tested this out, and while the flavors are a bit different, it’s still wonderfully satisfying.
Bacon lovers’ twist: Add crispy bacon in between the cheese and the patty for an extra indulgent treat. It’s smoky, salty, and just plain delicious.
Spicy kick: Mix in some chopped jalapeños or a pinch of cayenne into the ground beef mixture for a bit of heat. I did this once, and it really woke up the flavors!

Serving it up in style

I love serving these grilled cheese patty melts with a side of crispy fries or even a fresh, tangy salad to cut through the richness. To really up the presentation, cut the patty melts in half diagonally and let that melted cheese ooze out just a little. You can sprinkle a bit of fresh parsley on top for color, and serve with pickles or some tangy mustard on the side.

Drink pairings: what to sip with your melt

With a patty melt this indulgent, a cold beer is the perfect match. A nice amber ale or a hoppy IPA balances the richness of the cheese and burger. Not into beer? A crisp, refreshing lemonade or an iced tea will do the trick. For wine lovers, I’d go with a bold red, like a Zinfandel, which has enough body to stand up to all the flavors.

Storage and reheating tips

If you somehow have leftovers (though I doubt it), you can store these grilled cheese patty melts in the fridge for up to two days. Just wrap them in foil or place them in an airtight container. To reheat, pop them on a low-heat griddle or skillet to get that bread crispy again. Microwaving works in a pinch, but the bread won’t stay as crunchy – a small price to pay for melty goodness!

Adjusting for different serving sizes

Need to make more (or fewer) melts? No problem! For smaller batches, you can easily halve the ingredients. For a crowd, just double or triple the recipe. One quirk I’ve noticed when scaling up: cooking the burgers in batches works best if you’re short on griddle space. Just keep the cooked ones warm in the oven.

Potential issues (and how to avoid them)

Cheese not melting: Make sure you’re using cheese that melts well, like Colby-Jack or cheddar. If the bread is browning too fast, lower the heat and give it a little more time.
Burgers too dry: Be careful not to overcook them! Use that meat thermometer to check the temp and take them off the griddle at 160°F.

Give this patty melt a try!

I promise, once you’ve taken a bite of this grilled cheese patty melt, you’ll see why it’s a game-changer. It’s the kind of meal that hits all the right notes – crispy, cheesy, juicy, and just downright delicious. Plus, you can always make it your own with fun variations. So grab your ingredients, fire up that griddle, and get ready for a truly satisfying dinner.

Frequently asked questions

Can I use a different type of cheese? Absolutely! Cheddar, Swiss, or even pepper jack would be great options.
What if I don’t have a griddle? A large skillet works just as well. You might need to cook in batches, though.
Can I make the patties ahead of time? Yes, you can form the patties a day ahead and store them in the fridge.
What’s the best bread to use? I love white bread for that grilled cheese feel, but rye or sourdough would also work beautifully.
Can I freeze the patty melts? You can freeze the cooked patties, but I recommend grilling the sandwiches fresh for the best texture.