Tyler Smith In-N-Out Patty Melt

This ultimate patty melt channels all the flavors of an In-N-Out animal-style burger into a golden grilled sandwich. Caramelized onions mingle with juicy burger patties, fries, melty cheese, and creamy sauce, all layered on buttery sourdough for the ultimate diner-inspired mash-up.

I love making this when friends come over Burger night feels extra special with that epic stack of cheese pulls and sweet onions There is nothing quite like seeing everyone’s reaction to the first bite

Ingredients

• Butter: For both caramelizing onions and crisping the bread Use good quality for the best flavor
• Olive oil: Adds silkiness and helps the onions cook evenly Pick a mellow extra virgin olive oil
• Onion: Small and finely chopped for speedy caramelizing Choose yellow onions for sweetness
• Salt: Essential at every layer Enhances both the beef and the onions
• Ground beef: Choose an 80 percent lean blend for juicy patties Shaping them thin makes the stack easier to eat
• American cheese: Melts perfectly into gooey layers Get the classic kind from the deli counter for flavor
• Frozen french fries: Choose a crinkle or thin cut so they fit easily in the sandwich Bake until extra crispy
• Sourdough bread: Thick-sliced holds everything together Look for a sturdy loaf at the bakery
• Mayonnaise: The base for the signature sauce Pick a full-fat version for creaminess
• Ketchup: Adds tang and color Try a no-sugar-added kind if you prefer
• Sweet pickle relish: Classic In-N-Out sauce ingredient Adds crunch and sweetness
• White wine vinegar: Balances richness with a little tang

Tips

• Choose bread that will not fall apart under the weight of patties
• Ask the butcher to grind fresh beef if possible

Step-by-Step Instructions

Caramelize the Onions:

Start by combining a tablespoon each of butter and olive oil in a large skillet over medium heat Add the finely chopped onion and let them gently soften for five to six minutes until they take on a golden edge Lower the heat to medium-low and continue slowly cooking the onions for at least 20 minutes stirring every five minutes The onions should become a deep brown and incredibly soft Sprinkle in a little salt to draw out the sweetness and scoop them out of the pan when done

Shape and Cook the Burger Patties:

Divide your ground beef into eight equal portions and gently shape them into balls Flatten each ball into a thin patty about quarter to half an inch thick Using the same skillet add a patty and press it down with a sturdy spatula Sear for just over a minute until the edges crisp Flip the patty and immediately lay a slice of American cheese on top Cook until the cheese starts to melt and the beef is cooked through then repeat with the rest

Make the In-N-Out Style Sauce:

Stir together mayonnaise ketchup pickle relish white wine vinegar and a pinch of salt in a small bowl Taste and add more salt if needed Cover and set in the fridge while you get everything else ready

Prepare the Fries:

Cook your frozen fries according to the instructions on the package Aim for very hot and crispy fries so they hold up in the sandwich Toss with a sprinkle of salt just out of the oven

Build the Patty Melts:

Spread one tablespoon of your remaining softened butter on one side of each slice of bread Lay the slices buttered side down On half of the slices arrange two slices of American cheese Layer on four cheesy patties then a handful of hot fries followed by a generous scoop of caramelized onions and a big drizzle of sauce Cap with two more slices of cheese and the other piece of sourdough bread buttered side up

Grill the Sandwiches:

In the skillet over medium heat grill each sandwich gently pressing with a spatula Grill until both sides are golden brown and the inside is hot and gooey turning gently Toasting low and slow lets the cheese melt throughout and the bread crisps up

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The sweet caramelized onions are hands-down my favorite part I once tried doubling the batch but they always seem to disappear before the sandwiches are even assembled Caramelized onions just make every bite feel extra celebratory and a little nostalgic

Storage Tips

Wrap leftover sandwiches tightly in foil and keep in the fridge for a day or two Reheat in a skillet over medium heat until warmed through Crisp the bread again if you like It is best to keep the sauce on the side when storing for less soggy results

Ingredient Substitutions

No sourdough Try rye or Texas toast cheese bread Swap American cheese for cheddar colby jack or even provolone if you want less sharpness You can use freshly made fries or even tater tots in a pinch Ground turkey can work instead of beef for a lighter option

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Serving Suggestions

Slice the patty melt into halves or quarters for sharing Serve with extra dipping sauce and leftover fries on the side Add a crisp pickle spear and maybe a simple salad if you are feeling virtuous

Cultural Context

The patty melt is a true American diner classic marrying the best parts of a burger with a grilled cheese This version was inspired by the iconic Southern California In-N-Out animal style combining that creamy tangy sauce with sweet onions and loads of cheese I think it is a delicious tribute that would stand up to any burger joint

Recipe FAQs

→ What type of bread works best for this melt?

Thick-cut sourdough is ideal, providing a sturdy base and crisp texture that holds up to the layers of beef, onions, and cheese.

→ How do you achieve perfectly caramelized onions?

Cook finely chopped onions over medium-low heat with butter and oil, stirring often, until deep brown and soft. Patience is key!

→ Can I use a different cheese instead of American?

While American cheese melts smoothly, cheddar or Swiss are tasty alternatives that offer a sharper flavor.

→ Is it necessary to add fries inside the sandwich?

Fries are optional, but including them adds extra crunch and makes the meal reminiscent of classic diner and drive-through favorites.

→ How can I achieve a crispy, golden crust on the bread?

Generously butter the outside of each sourdough slice before toasting in a skillet over medium heat until evenly browned.