Quick Recipe Version (TL;DR)
Quick Ingredients
- Burger sauce: 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon dill pickle relish, 1 teaspoon pickle brine, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Onions: 2 large yellow onions, thinly sliced; 2 tablespoons unsalted butter; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 teaspoon Worcestershire sauce
- Patties: 1 pound 80/20 ground beef, divided into 4 loose balls; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon neutral oil
- Sandwiches: 8 slices seeded rye bread, 12 slices American cheese, 4 tablespoons softened unsalted butter, extra burger sauce for spreading
Do This
- 1. Stir together the burger sauce and chill until ready to use.
- 2. Cook sliced onions in butter over medium heat, about 12 to 15 minutes, until golden and soft.
- 3. Heat a cast-iron skillet or griddle to 425 to 450 degrees F. Smash 4 loose beef balls into thin patties and cook 2 minutes on the first side.
- 4. Flip patties, add 1 slice American cheese to each, and cook 1 more minute, or until the beef reaches 160 degrees F.
- 5. Build each sandwich with buttered rye, burger sauce, American cheese, smashed patty, grilled onions, more cheese, and the second slice of rye.
- 6. Press and toast sandwiches in a 325 degrees F skillet for 3 to 4 minutes per side until deeply golden and melty.
- 7. Rest 2 minutes, slice in half, and serve hot with extra burger sauce.
Why You’ll Love This Recipe
- Classic diner flavor at home: Crispy-edged smashed beef, soft grilled onions, tangy burger sauce, and buttery rye make every bite taste like a great old-school counter sandwich.
- Extra melty: Three slices of American cheese per sandwich create the gooey, creamy melt that makes a patty melt so satisfying.
- Big flavor, simple ingredients: Everything is easy to find, affordable, and cooked in a skillet or griddle.
- Great texture contrast: Crunchy toasted rye, juicy beef, silky onions, and glossy sauce come together beautifully.
Grocery List
- Produce: 2 large yellow onions
- Dairy: Unsalted butter, American cheese slices
- Meat: 1 pound 80/20 ground beef
- Bakery: Seeded rye bread
- Pantry: Mayonnaise, ketchup, yellow mustard, dill pickle relish, pickle brine, Worcestershire sauce, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, neutral oil
Full Ingredients
For the Burger Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon dill pickle relish
- 1 teaspoon dill pickle brine
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper, optional
- 1/8 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper, plus more to taste
For the Grilled Onions
- 2 large yellow onions, about 1 pound total, halved and sliced 1/4-inch thick
- 2 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon water, as needed to prevent scorching
For the Smashed Beef Patties
- 1 pound 80/20 ground beef, kept cold
- 1 teaspoon neutral oil, such as canola, avocado, or vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Patty Melts
- 8 slices seeded rye bread
- 12 slices American cheese
- 4 tablespoons unsalted butter, softened
- 8 tablespoons burger sauce, divided, plus extra for serving if desired
- Cooked smashed beef patties
- Cooked grilled onions
Step-by-Step Instructions
Step 1: Make the burger sauce
In a small bowl, stir together the mayonnaise, ketchup, yellow mustard, dill pickle relish, pickle brine, Worcestershire sauce, smoked paprika, garlic powder, onion powder, optional cayenne, kosher salt, and black pepper. Taste and adjust with a tiny splash more pickle brine if you like it tangier. Cover and refrigerate while you cook the onions and patties. The sauce tastes best after at least 10 minutes of resting time.
Step 2: Cook the grilled onions until soft and golden
Place a large cast-iron skillet or heavy stainless-steel skillet over medium heat, about 350 degrees F if using an infrared thermometer. Add 2 tablespoons butter. When melted and gently foaming, add the sliced onions, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Cook for 12 to 15 minutes, stirring every 1 to 2 minutes, until the onions are soft, lightly browned, and sweet. If the pan gets dry or the browned bits on the bottom start to darken too quickly, add 1 tablespoon water and scrape the pan. Stir in 1 teaspoon Worcestershire sauce during the final minute. Transfer the onions to a bowl and wipe out the skillet if needed.
Step 3: Portion the beef and prepare your smashing setup
Divide the cold ground beef into 4 loose balls, each about 4 ounces. Do not pack them tightly; a loose ball smashes into a better thin patty with crisp, lacy edges. Mix the 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a small dish so it is ready for quick seasoning.
Set out a sturdy metal spatula, a second spatula or burger press for leverage, and 4 small squares of parchment paper. Have the American cheese ready nearby. Smashed burgers cook quickly, so it helps to have everything within reach before the beef hits the pan.
Step 4: Smash and cook the beef patties
Heat a cast-iron skillet or flat griddle over high heat until the cooking surface reaches 425 to 450 degrees F. Lightly coat the surface with 1 teaspoon neutral oil and let it shimmer. Working in batches if needed, place the beef balls on the hot surface, leaving plenty of room between them.
Top each beef ball with a parchment square and immediately press down very firmly for 8 to 10 seconds, flattening each patty to about 1/4 inch thick and slightly wider than the rye bread. Remove the parchment, season the tops with the salt and pepper mixture, and cook for 2 minutes without moving the patties.
Use a sharp-edged metal spatula to scrape under each patty, making sure to lift the browned crust from the pan. Flip, place 1 slice of American cheese on each patty, and cook for 1 minute more, or until the cheese softens and the beef reaches an internal temperature of 160 degrees F. Transfer the patties to a plate.
Step 5: Build the patty melts
Lay the 8 slices of rye bread on a cutting board. Spread 1/2 tablespoon softened butter on one side of each slice; these buttered sides will face outward for toasting. Flip the bread over so the unbuttered sides face up.
Spread 1 tablespoon burger sauce on the unbuttered side of each slice. For each sandwich, layer 1 slice American cheese, 1 cheesy smashed patty, one-fourth of the grilled onions, and 1 more slice American cheese. Top with the second slice of rye, sauce-side down and buttered-side up. Each sandwich should have 3 slices of American cheese total: one melted on the patty and two layered into the sandwich.
Step 6: Press and toast the sandwiches
Heat a clean large skillet, griddle, or cast-iron pan over medium-low heat, about 325 degrees F. Add 1 or 2 assembled sandwiches, depending on pan size. Place a piece of parchment over the sandwiches, then set a heavy skillet, grill press, or foil-wrapped brick on top to press them gently but firmly.
Cook for 3 to 4 minutes on the first side, until the rye is crisp and deep golden brown. Flip carefully, press again, and cook for another 3 to 4 minutes, until the second side is toasted and the cheese is fully melted. If the bread browns before the cheese melts, reduce the heat to low and cover the skillet for 1 minute.
Step 7: Rest, slice, and serve
Transfer the finished patty melts to a cutting board and let them rest for 2 minutes. This short rest keeps the filling from sliding out while still keeping everything hot and melty. Slice each sandwich in half on the diagonal or straight across, then serve immediately with extra burger sauce on the side.
Pro Tips
- Keep the beef cold until cooking: Cold 80/20 beef smashes cleanly, browns well, and stays juicy.
- Smash only once: Press the beef firmly when it first hits the pan, then leave it alone. Pressing after the patty has started cooking can squeeze out juices.
- Use a metal spatula with a sharp edge: The browned crust is the best part of a smashed patty, and a thin metal spatula helps scrape it up without tearing the burger.
- Toast over medium-low heat: Rye can brown quickly. A slightly lower temperature gives the cheese time to melt before the bread gets too dark.
- Do not overload with sauce: Use enough for tang and creaminess, but too much can make the rye slide or soften too quickly.
Variations
- Spicy patty melt: Add 1 tablespoon chopped pickled jalapenos to the burger sauce and use pepper jack in place of 4 of the American cheese slices.
- Mushroom Swiss patty melt: Add 8 ounces sliced mushrooms to the onions and cook until browned, then swap half of the American cheese for Swiss cheese.
- Double-diner style: Use 1 1/2 pounds ground beef and make 8 thin 3-ounce patties, stacking 2 patties in each sandwich with extra cheese between them.
Storage & Make-Ahead
Patty melts are best served right after pressing, when the rye is crisp and the cheese is molten. For make-ahead prep, the burger sauce can be refrigerated in an airtight container for up to 5 days, and the grilled onions can be refrigerated for up to 4 days. Cooked patties can be refrigerated for up to 3 days, though they are juiciest when freshly smashed. To reheat an assembled patty melt, place it in a dry skillet over medium-low heat, about 300 degrees F, for 3 to 4 minutes per side, pressing gently until warmed through. You can also reheat it on a baking sheet in a 350 degrees F oven for 8 to 10 minutes, flipping once. Avoid microwaving if possible, because it softens the toasted rye.
Nutrition (per serving)
Calories: 955 kcal | Carbs: 46g | Protein: 40g | Fat: 68g | Saturated Fat: 30g | Fiber: 4g | Sugar: 8g | Sodium: 2140mg | Cholesterol: 175mg
