When it comes to comfort food, few dishes can compete with the iconic patty melt recipe. This diner classic combines the best of a burger and a grilled cheese into one ooey-gooey, flavor-packed sandwich.
What Is A Patty Melt?
A patty melt is the beautiful love child of a burger and a grilled cheese sandwich. It’s hearty, cheesy, and packed with flavor. Typically, it features a beef patty, caramelized onions, melted cheese, and rye bread grilled to perfection. Today, we’re swapping out the beef for ground venison, giving this classic a wild game makeover. As a result, you get a venison patty melt that’s sure to impress even the pickiest eaters.
Is A Patty Melt A Burger Or Sandwich?
The debate over whether a patty melt is a burger or a sandwich sparks plenty of opinions. First, it resembles a burger because it features a beef patty. However, its use of toasted bread instead of a bun suggests it leans more toward a sandwich. Furthermore, the inclusion of caramelized onions and melted cheese adds complexity to the argument. On one hand, its preparation mirrors that of a grilled cheese sandwich. On the other hand, its core ingredient—a beef patty—clearly nods to burger traditions. Ultimately, the patty melt blurs the line between these two iconic food categories.
Why Make A Venison Patty Melt?
There are countless reasons to try this venison patty melt recipe. First, it’s an excellent way to use your ground venison, whether it’s deer, elk, antelope, or moose. Second, the flavor is out of this world. The great flavor of venison pairs beautifully with the sweetness of caramelized onions and the gooeyness of melted cheese. Lastly, it’s quick and easy. Busy parents, this one’s for you!
Patty Melt Ingredients
- 1 stick butter
- 2 large yellow onions, cut in half and sliced
- 1 teaspoon kosher salt, divided
- 1 Tablespoon brown sugar
- 1 pound ground venison (deer, antelope, elk, or moose)
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- 8 slices Swiss or Provolone cheese (or similar)
- 8 slices pumpernickel rye bread
How To Make A Patty Melt?
Here, we’ll guide you step by step on how to make a patty melt. First, you’ll caramelize the onions until they’re sweet and golden. Next, cook the hamburger patties to juicy perfection. After that, assemble the patty melt sandwiches by layering the ingredients carefully. Finally, fry the sandwiches until they've reach a golden, cheesy perfection. The great thing is that all you need is one skillet, a few ingredients, and about 30 minutes.
1. Caramelize the Onions. In a large cast-iron skillet, melt 2 Tablespoons of butter over medium heat. Add the sliced onions, and then sauté until they’re golden brown and soft, about 10 minutes, stirring occasionally.
2. Season the onions with ½ teaspoon of salt, then stir in the brown sugar. Cook for another 5 minutes before transferring the onions to a plate.
3. Prepare the Venison Patties. In a medium bowl, mix the ground venison with Worcestershire sauce, the remaining ½ teaspoon of salt, and black pepper. Form the mixture into four equal patties.
4. Cook the Patties. Using the same skillet, begin by melting 2 more tablespoons of butter over medium heat. Once the butter is melted, carefully add the venison patties to the skillet. Then, cook the patties for 3 minutes on the first side, allowing them to develop a rich, golden crust. Flip them over and cook for another 2 minutes, or until they reach an internal temperature of 130 degrees F. Transfer the patties to the plate with the onions.
5. Assemble the Patty Melts. To start, place a slice of pumpernickel rye bread on a clean surface. Next, layer on a slice of cheese, followed by a quarter of the caramelized onions. After that, add a venison patty, and then place another slice of cheese on top. Finally, complete the sandwich by topping it with another slice of bread. Repeat this process for the remaining sandwiches to ensure each one is perfectly assembled.
6. Fry the Sandwiches. Melt 2 Tablespoons of butter in the skillet over medium heat. Add two sandwiches and cook for about 2 minutes per side, until the bread is golden brown and the cheese is melted. Remove from the skillet and repeat with the remaining sandwiches, adding the final 2 Tablespoons of butter as needed.
7. Serve and Enjoy. Transfer the sandwiches to a cutting board, slice them in half, and serve immediately.
Tips For The Best Patty Melt
- Don’t Rush the Onions: Caramelizing onions takes time, but the sweet, savory flavor is worth the effort. Be patient and let them cook low and slow.
- Check the temperature. Venison is lean and can overcook quickly. Use a meat thermometer to try and keep it between 125 - 130 degrees F.
- Use a Cast-Iron Skillet: It retains heat well and gives the bread a perfectly crisp crust.
- Pick the Right Cheese: Swiss or Provolone are classic choices, but you can experiment with Gouda or Havarti for a fun twist.
Patty Melt FAQ
Can I use ground beef instead of venison? Sure you can! We know not everyone has access to wild game. Feel free to substitute ground beef for any of our family favorite ground venison recipes.
Can I use a different type of bread? Absolutely! While pumpernickel rye adds a traditional touch, sourdough or even whole wheat can work if that's what you have available.
What if I don’t have Worcestershire sauce? Soy sauce or even a splash of balsamic vinegar can work in a pinch.
Why This Patty Melt Recipe Works
The crispy bread, melty cheese, sweet onions, and juicy venison patties all come together seamlessly, creating a dish that’s both satisfying and memorable. As a result, your family will likely be asking for seconds, and you’ll feel like a rockstar in the kitchen. So, give it a try, and afterward, let us know how it turned out!
More Ground Venison Recipes
I hope this Patty Melt Recipe becomes a new favorite for you. If you are looking for more dinner inspiration, check out more of our family favorites you can pull off in 30 minutes or less:
Best Ever Venison Cheeseburger
Jalapeno Popper Venison Flautas
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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DID YOU MAKE THIS RECIPE
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The Best Patty Melt Recipe
Ingredients
- 1 stick butter
- 2 large yellow onions, cut in half and sliced
- 1 teaspoon kosher salt, divided
- 1 Tablespoon brown sugar
- 1 pound ground venison (deer, antelope, elk, or moose)
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- 8 slices Swiss or Provolone cheese (or similar)
- 8 slices pumpernickel rye bread
Instructions
- In a large cast iron skillet, melt 2 Tablespoons of the butter over medium heat. Throw in the sliced onions and sauté until the onions are golden brown and soft, about 10 minutes, stirring occasionally.
- Season onions with ½ teaspoon of the salt, then stir in the brown sugar and cook them for another 5 minutes, then remove them from the pan.
- Meanwhile, in a medium bowl, mix together the ground venison, Worcestershire and other ½ teaspoon of salt and pepper. Form into 4 patties.
- When the onions are caramelized, transfer them to a plate. Then using the same skillet, melt the other 2 Tablespoons of butter over medium heat. Add the patties to the skillet and cook them for 3 minutes on first side, flip over and cook another 2 minutes on the other side or until it reaches an internal temperature of 130 degrees F using an instant read meat thermometer. Transfer them to the same plate with the onions.
- Assemble the patty melts this way: Slice of bread, slice of cheese, a quarter of the cooked onions, venison burger patty, another slice of cheese and another slice of bread.
- Using the same large skillet over medium heat, melt yet another Tablespoons of the butter and fry two of the sandwiches for about 2 minutes per side until golden brown. Remove the sandwiches and add the remaining 2 Tablespoons butter to the skillet. Add the remaining two sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Transfer to a cutting board and slice in half and serve immediately!
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