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Patty Melt

Patty melt sandwiches with deeply caramelized onions and a smash-burger patty, layered with melted Swiss and cheddar on golden-butter toasted rye. Cook in a cast iron skillet for crisp edges and gooey cheese melt.
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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: 840
Ingredients Equipment Method Notes

Ingredients
  

Ground beef patties
  • 1.5 lb 80/20 ground beef Use 1.5 lb for 4 smash patties.
Cheese and bread
  • 8 rye bread Use 8 slices for 4 sandwiches (2 slices each).
  • 4 Swiss cheese Use 4 slices (one per sandwich layer).
  • 4 sharp American or cheddar cheese Use 4 slices to complement Swiss.
Onions and butter
  • 2 onions Thinly sliced for caramelizing.
  • 4 tbsp unsalted butter Divide: 2 tbsp for onions and 2 tbsp for buttering rye.
Beef seasonings
  • 2 tbsp Worcestershire sauce Season the beef balls.
  • 1 tsp garlic powder Season the beef balls.
  • 0.25 salt To taste, season onions and beef.
  • 0.25 pepper To taste, season onions and beef.
Special sauce
  • 3 tbsp mayo Mix for special sauce.
  • 1 tbsp ketchup Mix for special sauce.
  • 1 tbsp Dijon Mix for special sauce.
  • 1 tsp Worcestershire sauce Mix for special sauce. Separate from beef seasoning amount.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize onions
  1. Melt 2 tablespoons of butter in a cast iron skillet over medium-low heat, then add the thinly sliced onions and season with salt and pepper.
  2. Cook the onions 25-30 minutes, stirring occasionally, until deeply golden and caramelized.
Season and smash the beef
  1. Divide the ground beef into 4 balls, then mix in Worcestershire sauce, garlic powder, salt, and pepper for even seasoning.
  2. Heat the cast iron skillet over high heat, then smash each beef ball thin and cook 2-3 minutes per side, until browned and crisp at the edges.
Toast the rye
  1. Butter the rye bread slices, then toast them in the skillet until lightly crisp and golden.
Assemble and melt
  1. Spread special sauce on the toasted rye bread, then layer onions, the patty, and both cheeses.
  2. Add more onions and top with the remaining toast, then return the sandwiches to the skillet and press.
  3. Cook 1-2 minutes per side over heat until the cheese is fully melted and the bread is toasted, then serve.

Notes

Pro tip: keep the onions on medium-low and let them go longer if they still look light—deep golden color drives the sweetness. Store leftovers in the refrigerator up to 3 days; reheat in a skillet to re-crisp the bread. Freezing isn’t recommended for best texture. Dietary swap: use plant-based mayo and cheese if you want a dairy-free option, keeping the same layering and melt method.