Craving for some crispy and cheesy cuisine? Revel in the delicious taste of the Waffle House Patty Melt recipe to satisfy such cravings!

This Waffle House patty melt recipe offers a delectable blend of flavors and textures that is sure to delight your taste buds. Imagine sinking your teeth into a juicy beef patty sandwiched between two slices of buttery toasted rye bread, each filled with the delicious richness of melted American cheese.

A hefty spread of zesty Thousand Island dressing unites everything with its zesty bite, and the sweet and caramelized onions offer a wonderful sweetness that balances the heavy meat. Each bite, with its golden-brown crust and dripping cheese, is a symphony of flavors that evokes the comfort and nostalgia of classic diner meals.

So, what are you waiting for?

What Will You Love About This Recipe

One of the best things about this Waffle House Patty Melt recipe is the classic blend of flavors and textures. A delightfully decadent dish is created when succulent beef patties, melting American cheese, caramelized onions, and zesty Thousand Island dressing are sandwiched between slices of toasted rye bread.

Additionally, this recipe is also very simple to prepare at home, which makes it ideal for a filling and speedy lunch or dinner. Its perfect harmony of cheesy, salty, and subtly sweet flavors makes it impossible to resist.

Ingredients

To make Waffle House Patty Melt, you need ingredients in the following quantities:

Ground beef (preferably grass-fed) = 1 pound
Swiss cheese = 4-8 slices
Cheddar cheese = 4-8 slices
Caramelized onions = 3/4 cup
Rye bread or your favorite sandwich bread = 8 whole slices
Unsalted butter (softened) or mayonnaise = 4 tablespoons
Sprinkle kosher salt and pepper on the raw burger patties

Instructions for Making Waffle House Patty Melt Recipe

Following are the detailed instructions for making Waffle House Patty Melt.

Step 1

To make caramelized onions, chop two big onions in half, peel them, and then chop them into half-moon shapes.

Step 2

Take a skillet. Place it over a medium-high flame. Heat one tablespoon of canola oil and sauté onions for 20-25 minutes, or until golden brown. stirring frequently.

Step 3

Reduce heat to medium if onions are browning too soon. Add a bit extra water or oil if the liquid evaporates. To prevent the onions from burning, you need some sort of liquid.

Step 4

Heat the frozen caramelized onions over medium heat. After they’re warm, transfer to a dish and cover with foil.

Step 5

Use the same pan to cook the same burger and eventually, the patty melts.

Step 6

Now take the ground beef, preferably grass-fed, and divide it in fourths.

Step 7

Since the meat will shrink when it cooks, form an oval patty that is slightly larger than the bread.

Step 8

Transfer to a baking dish lined with parchment paper, season one side with salt and pepper, and freeze for ten to fifteen minutes.

Step 9

Assemble the remaining ingredients and make any side dishes you want to serve while you freeze the patties.

Step 10

For medium-rare, cook the burgers on a stovetop grill over medium-high heat for two to three minutes on each side. As soon as you notice the juice rising to the top, flip. Take out once cooked.

Step 11

Arrange a slice of bread with the cheddar cheese, then top with a hefty heaping of caramelized onions, cooked burger, Swiss cheese, and another slice of rye bread. Spread mayonnaise or softened butter over one slice of rye.

Step 12

Reduce the heat to medium. Use a paper towel to wipe the pan clean. Reposition the sandwich on the pan, mayo side down, and cook it on the griddle much like a grilled cheese. Brush the top with mayonnaise and turn once the bottom bread is golden, roughly 3 minutes on each side, just long enough to toast the bread and melt the cheese.

Step 13

Your Waffle House Patty Melts are ready. Bon Appetit!

Tips and suggestions

When making a thin burger patty like this, it is difficult to slip the spatula under it without losing shape. The burger patties will harden and become simpler to handle if you freeze them for a short while.
It is simpler to make the patty melt if you place the burger patty between parchment or wax paper and push it down to a thickness of ¼”. Reshape slightly if necessary. Cleanup is also simple.
Bread with butter will taste crispier and have a deeper flavor. Unlike butter, mayonnaise doesn’t burn as easily and adds a lovely golden color. Make sure to apply a thin coating of mayo on the bread to avoid it becoming mushy.
To avoid burnt bits or black specks on the bread, be sure to use a paper towel to clean off the pan. Cleaning the pan with water is not necessary; a quick wipe with a paper towel will suffice.
Start the caramelized onions first, even before assembling the rest of your ingredients, to save time. You can save even more time by using two pans. After starting the onions to sauté, proceed as directed. In this manner, the dinner can be finished in 35 minutes or less.

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