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Patty Melt

Patty melt sandwiches with smash burger patties, deeply caramelized onions, and two melty cheeses on buttery rye. Finish with a tangy special sauce and skillet-pressed melts for crisp, golden edges.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb 80/20 ground beef
rye bread
  • 8 rye bread slices
cheeses
  • 4 Swiss cheese slices
  • 4 sharp American or cheddar cheese slices
onions
  • 2 large onions thinly sliced
butter
  • 4 tbsp unsalted butter divided
seasonings
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.5 tsp salt plus more to taste
  • 0.25 tsp black pepper plus more to taste
special sauce
  • 3 tbsp mayo
  • 1 tbsp ketchup
  • 1 tbsp Dijon
  • 1 tsp Worcestershire sauce

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt 2 tablespoons of butter in a cast iron skillet over medium-low heat and add the thinly sliced onions. Cook for 25-30 minutes, stirring occasionally, until deeply golden and soft.
Season and smash the patties
  1. Divide the ground beef into 4 balls and season each with Worcestershire sauce, garlic powder, salt, and black pepper. Press the seasoning into the meat so it adheres.
  2. Heat the cast iron skillet over high heat. Smash each beef ball thin and cook for 2-3 minutes per side until browned.
Toast the rye bread
  1. Toast the rye bread slices in the same skillet with butter until golden at the edges. Keep moving them so they don’t burn.
Assemble and melt
  1. Assemble each sandwich with toasted rye, special sauce, caramelized onions, a smashed patty, and both cheeses. Top with more onions and the remaining toast.
  2. Return the assembled sandwiches to the cast iron skillet and press gently to help contact. Cook 1-2 minutes per side until the cheese is melted and the bread is crisp.

Notes

Pro tip: caramelize the onions until truly deep golden—this is what gives the melt that rich, jammy bite. Store leftovers in the refrigerator up to 3 days; reheat in a skillet to re-crisp the rye. Freezing isn’t recommended because the onions and bread texture can soften after thawing. Dietary swap: use turkey or plant-based ground beef to reduce saturated fat while keeping the caramelized onion melt style.