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Patty Melt

Patty Melt sandwiches with smash-burger patties, deeply caramelized onions, and a rich melted-cheese stack on buttery rye bread. Finished in the same hot skillet for crisp, melty edges and juicy interiors.
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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: 980
Ingredients Equipment Method Notes

Ingredients
  

Patty melt ingredients
  • 1.5 lb 80/20 ground beef
  • 8 rye bread
  • 4 Swiss cheese
  • 4 sharp American or cheddar cheese
  • 2 onions thinly sliced
  • 4 tbsp unsalted butter divided
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 3 tbsp mayo special sauce
  • 1 tbsp ketchup special sauce
  • 1 tbsp Dijon special sauce
  • 1 tsp Worcestershire sauce special sauce
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 cast iron skillet

Method
 

Caramelize onions
  1. Melt 2 tablespoons unsalted butter in a cast iron skillet over medium-low heat and add thinly sliced onions. Cook for 25-30 minutes, stirring occasionally, until deeply golden and caramelized.
Season and smash the patties
  1. Divide 80/20 ground beef into 4 balls. Season each with Worcestershire sauce, garlic powder, salt, and pepper.
  2. Heat the cast iron skillet over high heat. Smash each beef ball thin and cook for 2-3 minutes per side until browned and cooked through.
Toast rye bread
  1. While patties cook, toast the rye bread slices in the skillet with the remaining 2 tablespoons unsalted butter. Cook until lightly crisp and golden.
Assemble and melt
  1. Mix the special sauce by combining mayo, ketchup, Dijon, and Worcestershire sauce. Set aside for assembly.
  2. Assemble each melt in the skillet: toasted rye, special sauce, caramelized onions, a patty, both Swiss and sharp American or cheddar cheese, more onions, then a second toast slice. Build closely so the layers line up.
  3. Return sandwiches to the cast iron skillet and press lightly to help them seal. Cook for 1-2 minutes per side until the cheese is fully melted and the bread edges are crisp.

Notes

For the best melt and caramelization, keep onions on a steady medium-low so they slowly brown without scorching, and smash patties directly into the hot surface for maximum edge browning. Store leftovers in the refrigerator up to 3 days and reheat in a skillet for crisping. Freezing isn’t recommended because the bread and onions soften. For a lower-fat option, use 90/10 ground beef and form thinner patties to keep the cooking time the same.