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Patty Melt

Patty melt sandwiches with smashed 80/20 beef, deeply caramelized onions, and a butter-toasted rye base topped with Swiss and cheddar. Built with a tangy special sauce and finished in a hot cast iron skillet until the cheese melts into a gooey, sliceable stack.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb 80/20 ground beef Use for juicy smash burger patties.
Bread and cheese
  • 8 rye bread Use thick slices for sturdy, crisp edges.
  • 4 Swiss cheese Slice or use deli-style cheese.
  • 4 sharp American or cheddar cheese Adds salty bite and melty texture.
Onions and butter
  • 2 onions Thinly slice for faster caramelization.
  • 4 tbsp unsalted butter Divided—some for onions, some for toasting bread.
Seasonings and sauce
  • 2 tbsp Worcestershire sauce Used for caramelized onions and seasoning the beef.
  • 1 tsp garlic powder Seasoning for the beef.
  • 3 tbsp mayo Special sauce base.
  • 1 tbsp ketchup Special sauce tang.
  • 1 tbsp Dijon Special sauce sharpness.
  • 1 tsp Worcestershire sauce Added again to the special sauce.
  • 1 salt and pepper To taste, for both beef and finishing.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize onions
  1. Melt 2 tablespoons unsalted butter in a cast iron skillet over medium-low heat, then add thinly sliced onions and cook for 25-30 minutes, stirring occasionally, until deeply golden.
  2. Stir in 2 tablespoons Worcestershire sauce and cook 1-2 minutes more over medium-low heat so the onions turn glossy and flavorful.
Season and smash the patties
  1. Divide 80/20 ground beef into 4 balls, then season each with Worcestershire sauce, garlic powder, salt, and pepper.
  2. Heat the cast iron skillet over high heat until very hot, then smash each beef ball thin and cook 2-3 minutes per side until browned and cooked through.
Toast rye bread
  1. Spread the remaining butter on rye bread and toast in the same skillet until golden, flipping as needed for even browning.
Make special sauce
  1. Stir mayo, ketchup, Dijon, and Worcestershire sauce together until smooth and creamy.
Assemble and melt
  1. Assemble each patty melt in the skillet in this order: toasted rye bread, special sauce, caramelized onions, smashed patty, Swiss cheese, sharp American or cheddar cheese, more onions, and final toast.
  2. Press everything together and cook for 1-2 minutes per side over medium to medium-high heat until both cheeses are melted and the bread is crisp.

Notes

Pro tip: caramelize the onions until very dark-golden for a sweet-savory flavor that stands up to the beef; don’t rush past the 25-30 minute mark. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet to re-crisp the rye. Freeze cooked patties and onions separately for up to 2 months; thaw and assemble fresh. For a lower-fat swap, use 90/10 ground beef, but expect slightly less juice and a drier melt.