Classic Alberta Beef Patty Melt

Classic Alberta Beef Patty Melt

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course


  • 1.5 lb Alberta Ground Beef 700g
  • 8 slices German Rye Sourdough Bread
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp butter
  • 1 large onion, sliced
  • 8 tsps mayonnaise
  • 8 slices sharp cheddar cheese


  • Season ground beef with salt and pepper; divide into 4 equal-sized balls. Shape each ball as close as possible to the shape of the bread.
  • Make an indentation in the centre of each patty with your thumb to help keep them flat while cooking
  • Melt butter in a skillet over medium heat. Add onion; cook and stire until soft and translucent (5-7 minutes)
  • Transfer onions to a bowl and set aside. Turn the heat to medium-high. Place beef patties into the same skillet and cook until desired doneness (approx. 3-5 minutes per side).
    Ensure the internal tempurature is 170°F
  • Spread 1 teaspoon of mayonnaise on one side of each slice of bread.
  • Place 4 slices of bread mayonnaise-side down in the skillet. Top each with 1 slice of cheese, 1 beef patty, 1/4 of the onions, a second slice of cheese, and another slice of bread, mayonnaise-side up.
  • Cook bread until golden brown and cheese has started to melt (approx. 3-4 minutes). Flip each sandwich over and cook an additional 3-4 minutes.