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Patty Melt

Patty melt sandwiches with smashed 80/20 beef patties and deeply golden caramelized onions, layered between buttery rye toast. Finish in a hot skillet until Swiss and cheddar melt into a gooey, burger-style 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: 850
Ingredients Equipment Method Notes

Ingredients
  

Beef patties
  • 1.5 lb 80/20 ground beef
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 0.25 salt and pepper
Onion topping
  • 2 large onions thinly sliced
  • 2 tbsp unsalted butter divided
Sandwiches
  • 8 rye bread slices
  • 4 Swiss cheese slices
  • 4 sharp American or cheddar cheese slices
  • 2 tbsp unsalted butter divided (for toasting)
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 unsalted butter in a cast iron skillet over medium-low heat, then add thinly sliced large onions.
  2. Cook the onions for 25-30 minutes, stirring occasionally, until deeply golden with browned edges and a soft, jammy texture.
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 ball thin and cook 2-3 minutes per side.
Toast the rye bread
  1. Reduce heat slightly, then toast buttered rye bread slices in the skillet until golden and crisp at the edges.
Assemble and melt
  1. Spread special sauce (mayo, ketchup, Dijon, and Worcestershire) on one side of each toasted rye bread slice.
  2. Layer onions, then add each smashed patty and top with Swiss cheese and sharp American or cheddar cheese.
  3. Add more onions, then finish with the remaining rye toast slices, butter-side out.
  4. Return sandwiches to the hot skillet and press gently, cooking 1-2 minutes per side until the cheese is melted and the bread is crisp.

Notes

For the best melt and burger-style crust, keep the skillet hot when toasting bread and melting the assembled sandwiches—aim for visible browning. Store leftovers covered in the refrigerator for up to 3 days; reheat in a skillet for crispness (microwave will soften). Freezing isn’t recommended for best texture. If you want a lighter option, swap to lean ground beef (90/10) though the patties may be slightly less juicy.