Description
This Smashing Patty Melts recipe features juicy, perfectly seared beef patties layered with melted American cheese and sweet caramelized onions, all sandwiched in rye bread spread with a tangy, creamy signature sauce. The classic combination is pan-grilled until golden and crispy, making it an irresistible comfort food perfect for lunch or dinner.
Ingredients
Scale
For the Signature Sauce
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pickle relish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of salt
For the Patty Melts
- 1 1/2 pounds ground beef (80/20 blend)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce (non-alcoholic)
- 8 slices rye bread
- 8 slices American cheese
- 1 large yellow onion, thinly sliced
- 2 tablespoons butter (for caramelizing onions)
- 2 tablespoons butter (for grilling)
- Cooking spray or neutral oil, as needed
Instructions
- Prepare the Signature Sauce: In a small bowl, combine mayonnaise, ketchup, mustard, pickle relish, garlic powder, onion powder, and a pinch of salt. Mix thoroughly until smooth. Cover and refrigerate this sauce until ready to use, allowing the flavors to meld.
- Caramelize the Onions: Melt 2 tablespoons of butter in a skillet over medium heat. Add the thinly sliced yellow onions and cook, stirring frequently, for about 15 minutes until they become deeply golden and softened. Remove from heat and transfer the onions to a bowl, setting aside for later assembly.
- Mix and Form Patties: In a large bowl, place the ground beef. Add salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Gently mix all ingredients together without overworking the meat. Divide the mixture into 4 equal portions and form each into a thin, wide patty slightly larger than the bread slices to ensure good coverage when assembled.
- Cook the Beef Patties: Heat a large skillet or griddle over medium-high heat and lightly coat it with cooking spray or neutral oil. Place each patty onto the skillet and sear for 3 to 4 minutes on each side until they develop a nicely browned crust and are cooked through. Remove the patties and set them aside on a plate.
- Assemble the Sandwiches: Lay out 8 slices of rye bread on a clean surface. Spread the prepared signature sauce onto 4 of the bread slices. On each sauced slice, layer 1 slice of American cheese, then one cooked beef patty, followed by a generous portion of caramelized onions, another slice of American cheese, and finally top with a plain rye bread slice to complete the sandwich.
- Grill the Patty Melts: Melt 2 tablespoons of butter in a clean skillet over medium heat. Place each assembled sandwich in the pan and cook for 3 to 4 minutes on each side. Press lightly with a spatula to help the bread crisp evenly and the cheese melt thoroughly. Keep a close eye to avoid burning, removing once the bread is golden brown and cheese is gooey.
- Serve: Cut each patty melt sandwich in half for easier handling and serve hot. Offer extra signature sauce on the side as a delicious dip to complement the flavors.
Notes
- Use an 80/20 beef blend to ensure juicy, flavorful patties with the right fat content.
- Caramelizing onions takes time but adds essential sweetness and depth of flavor.
- Pressing the sandwich gently while grilling helps achieve a crispy crust and melted cheese.
- Rye bread is traditional for patty melts, but you can substitute with sourdough if preferred.
- Make the signature sauce ahead to let flavors meld and store any leftovers refrigerated for up to 3 days.
