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Patty Melt

Patty Melt is a classic American smash burger with caramelized onions and melty Swiss and cheddar on golden-butter-toasted rye. The beef is smashed and seared hard, then the sandwich is finished in the skillet until the cheese fully melts and the bread toasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Beef patties
  • 1.5 lb 80/20 ground beef
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 salt and pepper to taste
Onion topping
  • 2 large onions thinly sliced
  • 2 tbsp unsalted butter divided; use 2 tbsp for caramelizing
Cheese + bread
  • 8 rye bread slices
  • 4 Swiss cheese slices
  • 4 sharp American or cheddar cheese slices
  • 2 tbsp unsalted butter for toasting rye bread; use remaining from the 4 tbsp
Special sauce
  • 3 tbsp mayo
  • 1 tbsp ketchup
  • 1 tbsp Dijon
  • 1 tsp Worcestershire sauce

Equipment

  • 1 cast iron skillet

Method
 

Caramelize onions
  1. Melt 2 tablespoons butter in a cast iron skillet over medium-low heat. Cook onions for 25-30 minutes, stirring occasionally, until deeply golden.
Season and smash the beef
  1. Divide ground beef into 4 balls and season with Worcestershire, garlic powder, salt, and pepper. Press each ball thin in the hot cast iron skillet using firm pressure.
  2. Cook smashed patties for 2-3 minutes per side over high heat. Continue until well browned and cooked through, then remove to a plate.
Toast the rye bread
  1. Wipe out excess fat if needed, then toast rye bread slices in the skillet with butter. Cook until golden on the surface, about 1-2 minutes per side.
Assemble and melt
  1. Spread special sauce over the toasted rye slices. Layer onions, a patty, Swiss cheese, sharp American or cheddar cheese, and more onions, then top with the remaining toast.
  2. Return assembled sandwiches to the cast iron skillet and press lightly. Cook 1-2 minutes per side until the cheese is melted and the bread is crisp and golden.

Notes

Pro tip: keep onions at medium-low so they caramelize slowly instead of browning too fast; if the skillet gets dry, add a small splash of water and scrape the browned bits. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet for best bread texture. Freezing isn’t recommended because the rye can soften after thawing. For a lower-fat option, use 90/10 ground beef or turkey, and drain excess fat after smashing.