Weber Grill Restaurant Classic Patty Melt on Rye Recipe
The Weber Grill Restaurant Classic Patty Melt on Rye is a mouthwatering fusion of juicy, flame-grilled beef, caramelized onions and melted Havarti cheese, all nestled between buttery, toasted rye bread for the ultimate comfort food experience.
Make our Weber Grill Restaurant Classic Patty Melt on Rye Recipe at home. With our Secret Restaurant Recipe your Classic Patty Melt on Rye will taste just like Weber Grill Restaurant.
Photo by jpellgen (@1105_jp)
Weber Grill Restaurant Classic Patty Melt on Rye
A Weber Grill Restaurant Copycat Recipe
To See ALL of Our Weber Grill Restaurant Copycat Recipes – Click HERE
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Weber Grill Restaurants
Weber Grill Restaurants, an offshoot of the legendary Weber-Stephen Products, bring the art of grilling from the backyard to the dining table. Their story begins in 1952 when George Stephen Sr., a metalworker from Chicago, revolutionized outdoor cooking by inventing the iconic Weber kettle grill. This innovative design, inspired by a marine buoy, transformed barbecue culture, offering superior heat control and even cooking—a hallmark that would define the Weber brand.
Building on this legacy, the first Weber Grill Restaurant opened in 1989 in Wheeling, Illinois, as a tribute to Stephen’s passion for perfectly grilled food. It wasn’t just a place to dine but a showcase for Weber’s grilling mastery. The restaurants use genuine Weber charcoal kettles and gas grills, bringing the distinctive smoky flavor of open-fire cooking to dishes crafted by professional grill chefs.
The menu celebrates classic American fare with a focus on barbecue and grilled specialties. From succulent ribs and juicy steaks to burgers, seafood, and brick-oven pizzas, every dish highlights Weber’s signature techniques. Notable offerings like the beer-can chicken or their hickory-smoked barbecue platters keep patrons coming back for more.
Today, Weber Grill Restaurants operate in select Midwest cities, including Chicago and Indianapolis, blending a relaxed atmosphere with culinary expertise. Their popularity lies in their ability to connect diners with the authentic taste and spirit of backyard grilling, making them a beloved dining destination for food and barbecue enthusiasts alike.
Patty Melt
The Patty Melt is a beloved American sandwich that bridges the gap between a classic burger and a grilled cheese. At its core, the patty melt features a juicy beef patty nestled between slices of golden, buttered rye bread, with melted Swiss or American cheese and a generous layer of caramelized onions. The sandwich is cooked on a flat-top grill or skillet, where the bread crisps to perfection, and the cheese melts into gooey decadence.
The origins of the patty melt date back to the mid-20th century, with its creation often attributed to Tiny Naylor, a California restaurateur known for his diner-style cooking in the 1940s and ’50s. It gained popularity alongside the rise of diners and fast food, becoming a staple of comfort food menus nationwide.
What makes the patty melt enduringly popular is its versatility and nostalgic charm. Variations abound: some add bacon, spicy jalapeños, or tangy sauces, while others swap rye for sourdough or multigrain bread. Vegetarian versions often use plant-based patties or portobello mushrooms.
Today, the patty melt remains a diner classic, celebrated for its rich, satisfying flavors and its ability to evoke the comforting essence of Americana. Whether traditional or reimagined, it’s a sandwich that never goes out of style.
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Weber Grill Restaurant Classic Patty Melt on Rye Recipe
The Weber Grill Restaurant Classic Patty Melt on Rye is a mouthwatering fusion of juicy, flame-grilled beef, caramelized onions and melted Havarti cheese, all nestled between buttery, toasted rye bread for the ultimate comfort food experience. Make our Weber Grill Restaurant Classic Patty Melt on Rye Recipe at home. With our Secret Restaurant Recipe your Classic Patty Melt on Rye will taste just like Weber Grill Restaurant.
Yield: 6 Patty Melts
Ingredients
- 3 tablespoons Vegetable Oil
- 2 large Yellow Onions thinly sliced
- 1/2 teaspoon Granulated Sugar
- Kosher Salt to taste
- 1/4 cup Unsalted Butter softened
- 12 slices Crusty Rye Bread 1/2 inch thick cut
- 2 pounds 80% lean Ground Chuck
- 2 tablespoons Worcestershire Sauce
- 1/2 teaspoon freshly ground Black Pepper
- 1 1/2 cups grated Havarti or Swiss Cheese
- Dijon or Spicy Brown Mustard to serve
Instructions
- Pour oil into a medium skillet. Place over medium heat.
- When oil is hot and shimmering, add sliced onions. Sprinkle with sugar.
- Cover skillet and cook, stirring occasionally, until onions are tender and golden brown, about 15–20 minutes.
- Season with a pinch of kosher salt. Remove onions from heat, Set aside.
- Spread softened butter on both sides of each rye bread slice. Set aside.
- In a large bowl, add ground chuck, Worcestershire sauce, 1 teaspoon of kosher salt, and ground black pepper, to taste. Mix gently to combine fully.
- Divide mixture into 6 equal portions.
- Shape into patties about 3/4-inch thick. Use your thumb or a spoon to press a shallow indentation, about 1 inch wide, into the center of each patty to help them cook evenly.
- Preheat grill for direct cooking over high heat. Clean the cooking grates.
- Grill patties with the lid closed as much as possible, turning once, until cooked to medium, about 8 - 10 minutes total.
- Transfer the patties to a work surface or plate and reduce the grill’s heat to medium.
- Place buttered bread slices on grill. Toast one side only over direct medium heat, about 1 minute.
- Remove from the grill and place the bread, toasted sides up, on a work surface or plate.
- Divide caramelized onions evenly among six slices of toasted bread.
- Top each with a grilled patty.
- Sprinkle generously with grated Havarti or Swiss cheese.
- Place remaining slices of bread, toasted sides down, on top of the patties to form sandwiches.
- Using a wide spatula, carefully return sandwiches to the grill. Toast over direct medium heat until bottom side is golden brown, about 1 minute. Gently flip sandwiches and toast the other side, another minute or so, until bread is crisp and cheese has melted.
- Serve patty melts warm with Dijon or spicy brown mustard on the side.
Weber Grill Restaurant Classic Patty Melt on Rye
A Weber Grill Restaurant Copycat Recipe
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Photo of “Duck Melt” is by jpellgen (@1105_jp) and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode.en. Photo of “Weber Grill Restaurant” is by Redfishingboat (Mick O) and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Thank you, J-Pell and Mick O. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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