Sourdough Patty Melt

Since I’ve been obsessed with all things sourdough lately, I put together this delicious sandwich one night this week. It was so good and such a hit with everyone that I made it a second time. Last weekend, I made a loaf of sourdough bread, then made another midweek so we could enjoy these sandwiches a second time. The first time I made it, I wrapped a couple sandwiches up in parchment paper and delivered them to my in-laws for dinner one night. They traveled well and stayed warm in the paper. The text from Larry, my father-in-law after they ate it: “DELICIOUS, DELICIOUS, DELICIOUS!!! Thank you so much! You’re the best!!!” So, I’m thinking if you want to score points with your in-laws, take them these sandwiches for dinner one night.

sourdough patty melt

I had been craving a good cheeseburger, but didn’t have any hamburger buns or time to make some. I was looking around the kitchen and remembered my sourdough loaf and that was the moment I fell in love with the thought of a patty melt – something that I don’t remember ever craving in my life. But now that I’ve been down this road of delicious sautéed onions, flavor-packed beef and homemade sourdough bread, I’m going to visit again very soon!

Because I have 3 kids and a husband to distract me, my onions got a little over-cooked. They were not the perfectly tan colored that you get when you sauté onions properly. But, when we ate them, we loved the flavor and the crispiness of some of the onions. Yummm….

I got a little crazy with the hamburger meat mixture, adding a few more ingredients than I normally see in a patty melt recipe, but believe me….these are super delish and packed with flavor! Because we buy our beef from a friend whose family owns a cattle ranch, our beef is super lean. I had to add a little olive oil to the skillet to cook my beef patties to prevent them from sticking to the pan.

If you have 85% beef, you should be fine without added fat in the pan. Once Spring is here and we can start grilling outside again, I plan to grill these babies.

When forming your patties (mine are imperfectly different sizes), make sure to remember the size of bread slices and match your patty size to the rectangular shape of the bread. In my case, I made larger patties for the adults and smaller for the kiddos.

One important thing to remember is not to add any additional salt to the mixture. The onion soup has more than enough salt for the meat and you won’t need more than that. Plus, there’s salt in cheese and, depending on how many slices you choose to use, there will be plenty of flavor. And remember the pickles – a staple in our house and necessary on every sandwich! If you’re looking to decrease your salt intake, the second time I made these, I doubled the recipe except that I still only used 1 Lipton Onion Soup Mix packet. The flavor punch from the salt that was there the first time was missing a little, but still delicious. After feedback from the hubby, he felt the first time I made it was the best. Hence, the recipe below. Enjoy!

Sourdough Patty Melt

Course Main Course
Cuisine American
Servings 4 Sandwiches


Sandwich Compilation

  • 1 Large onion sliced
  • 8 Sourdough bread slices
  • Butter for bread slices
  • 2 tbsp Olive oil for onions
  • Pickle slices (optional)
  • 8-12 slices Cheese mozzarella, cheddar, fontina, or Swiss

Meat Patties

  • 1 lb Ground sirloin
  • 1 Egg
  • 1/4 cup Grated pecorino romano cheese (optional: parmesan)
  • 1 tsp Black pepper
  • 1-2 tbsp Yellow mustard
  • 1 packet Lipton onion soup mix
  • 1/4 cup Worcestershire sauce
  • 1/4 cup loosely packed fresh parsley


  • Heat a small skillet with olive oil. Add sliced onions on medium – medium high heat and cook until onions are soft and carmelized- about 10-15 minutes.
  • Meanwhile, in a large bowl, mix together the meat, eggs, pecorino Romano cheese, pepper, Lipton Onion Soup mix, Worcestershire sauce, and parsley.
  • Form meat mixture into rectangular patties to match the size of bread slices you will use for the sandwich. Place meat patties on parchment paper. If you double the recipe, you can freeze these in a ziplock bag with parchment paper between each patty to use another time.
  • Heat a skillet on medium high heat and add patties. Cook several minutes on each side until heated through.
  • While patties are cooking, butter bread slices on both sides.
  • Heat a skillet or griddle on medium heat. Place bread slices on griddle. Once heated, flip bread slices over. Add a slice of cheese on each bread slice.
  • While the bread is toasting and cheese is melting, on every other slice of bread build the sandwich with the meat, onions, pickles, and adding slices of cheese between layers, if desired. Top with one of the toasted sourdough slices. Keep toasting on the skillet long enough to melt the cheese.
  • Cut in half and serve.


One important thing to remember is not to add any additional salt to the mixture. The onion soup has more than enough salt for the meat and you won’t need more than that.
Keyword Sandwich, Sourdough


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