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Patty Melt

Patty melt with smashed 80/20 beef patties, deeply caramelized onions, and golden-butter-toasted rye bread stuffed with melted Swiss and cheddar. Finished in a cast iron skillet so the cheese melts fast and the bread gets crisp around the 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: 820
Ingredients Equipment Method Notes

Ingredients
  

Beef patties
  • 1.5 lb 80/20 ground beef
  • 2 Worcestershire sauce For seasoning the beef
  • 1 tsp garlic powder
  • 0.25 salt and pepper Season to taste
Onions
  • 2 large onions thinly sliced
  • 2 tbsp unsalted butter divided; use 2 tbsp for caramelizing
Bread and cheese
  • 8 rye bread slices
  • 4 Swiss cheese slices
  • 4 sharp American or cheddar cheese slices
  • 2 tbsp unsalted butter divided; use for toasting the rye bread
Special sauce
  • 3 tbsp mayo
  • 1 tbsp ketchup
  • 1 tbsp Dijon
  • 1 tsp Worcestershire sauce in the special sauce

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the onions
  1. Melt 2 tablespoons butter in a cast iron skillet over medium-low heat, then add the thinly sliced onions and cook for 25-30 minutes, stirring occasionally, until deeply golden with sticky browned edges.
  2. Season the onions lightly with salt and pepper, then scrape them to a plate while you cook the patties.
Season and smash the patties
  1. Divide the 80/20 ground beef into 4 balls, then season each with Worcestershire, 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 for 2-3 minutes per side.
  3. Cook until the patties are browned and set, then transfer them to a plate.
Toast rye and melt the cheeses
  1. Wipe out excess grease if needed, then toast the rye bread in the skillet with the remaining butter until golden on the surface.
  2. Assemble each melt by layering toast, special sauce, caramelized onions, a patty, both cheeses, more onions, and the top toast.
  3. Return the assembled sandwiches to the skillet, press gently, and cook for 1-2 minutes per side until the cheese is fully melted and the bread is crisp.

Notes

Pro tip: caramelize the onions until they’re truly deep golden and glossy—this is where most of the “melt” flavor comes from. Refrigerate leftovers in a covered container for up to 3 days; rewarm in a skillet for best bread crisping (microwave softens the rye). Freezing is not recommended because rye bread and melted cheese texture won’t hold up well. Dietary swap: use a plant-based beef alternative (about the same fat level) for a similar juicy smash effect.