Ultimate Smash Burger Patty Melt

Here’s my go-to smash burger patty melt recipe, with crispy, caramelized edges, melted cheese, and sweet onions, all tucked between toasted rye bread that’s been buttered just right.

This patty melt has become our Friday night favorite at home. I usually make extra caramelized onions because my kids always ask for more. Nothing beats that cheese pull when you take that first bite, don’t you think?

What Kind of Ground Beef Should I Use?

For a truly juicy smash burger, the 80/20 ground beef blend (that’s 80% lean meat to 20% fat) is your best friend. While you might be tempted to go with a leaner mix, that extra fat is what gives smash burgers their signature crispy edges and juicy center. Regular ground beef from the grocery store works perfectly fine – no need to splurge on premium cuts since the smashing technique is what creates the magic here. Just make sure your beef is well-chilled before cooking, as this helps create those crispy, lacy edges when you smash it on the hot cooking surface. If you’re grinding your own meat, chuck roast is an excellent choice for achieving that ideal fat ratio.

Options for Substitutions

This patty melt recipe is pretty flexible, and here’s what you can swap if needed:

• Ground beef: While 80/20 beef gives the best results for smash burgers, you can use 85/15. I wouldn’t go leaner than that, or your burgers might end up dry. Ground chuck works great too.
• Bread: Rye and sourdough are classics, but any sturdy bread will work. Texas toast or thick-cut white bread are good options. Just avoid very soft or thin bread – it won’t hold up to the filling.
• American cheese: While American cheese melts perfectly, you can use cheddar, Swiss, or provolone. Keep in mind they might not melt as smoothly, but they’ll still taste great.
• Sauce ingredients: For the sauce, you can swap regular paprika for smoked, use dill pickle relish instead of minced pickles, or substitute the pickle juice with white vinegar. No Worcestershire? A splash of soy sauce works too.
• Mayonnaise for bread: For toasting the bread, butter can replace mayo, though mayo actually creates a better golden-brown crust.
• Yellow onions: Sweet onions or white onions work just as well for the caramelized onions. Red onions are okay too, though they’ll give a slightly different flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making smash burgers is not getting your pan or griddle hot enough – you need screaming hot temperatures to achieve that perfect golden-brown crust, so let your cooking surface heat up for at least 5 minutes before starting. Another common error is pressing the patties multiple times while cooking; you should smash each burger ball only once, right at the beginning, and do it firmly within the first 30 seconds of cooking when the meat is still cold. Don’t skip the resting time for your caramelized onions – rushing this step will give you sautéed instead of properly caramelized onions, so give them at least 30-40 minutes to develop their sweet, rich flavor. For the best melty cheese experience, add your cheese slices when the burger is almost done and cover with a metal bowl or lid for 30 seconds, creating a steam dome that ensures perfectly melted cheese every time.

What to Serve With Patty Melts?

These rich and cheesy patty melts are begging for some classic diner-style sides to round out your meal. French fries are the obvious choice – whether they’re thin and crispy or thick-cut steak fries, you really can’t go wrong. If you want to switch things up, try some crispy onion rings, which echo the caramelized onions in the sandwich, or go for some tangy dill pickle spears to cut through the richness. For a lighter option that still feels right at home with this sandwich, a simple coleslaw or potato salad works great too – the cool, crunchy texture makes a nice contrast to the hot, melty sandwich.

Storage Instructions

Keep Fresh: If you’ve got leftover patty melts, wrap them individually in aluminum foil or place in an airtight container. They’ll stay good in the fridge for up to 3 days. The special sauce can be stored separately in an airtight container in the fridge for up to a week – it’s great to have on hand for other sandwiches too!

Make Ahead: You can prep the special sauce and caramelized onions a day or two before. Keep them in separate containers in the fridge. The onions will actually get even better as their flavors develop! Just warm them up when you’re ready to assemble your melts.

Warm Up: To bring back that crispy exterior and melty cheese, warm up your patty melt in a skillet over medium-low heat for about 3-4 minutes per side. You can also wrap it in foil and pop it in a 350°F oven for about 10 minutes. I’d skip the microwave – it’ll make the bread soggy!

Preparation Time	15-25 minutes
Cooking Time	25-35 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 180-210 g
• Fat: 210-240 g
• Carbohydrates: 200-250 g

Ingredients

• 2 pounds ground beef (80/20 blend)
• 8 slices thick bread (rye or sourdough are common choices)
• 8 slices american cheese
• 2 yellow onions (thinly sliced)
• 2 tablespoons butter
• 4 tablespoons mayonnaise (for toasting the bread)
• Salt and pepper (to your liking)
• For the sauce:
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon worcestershire sauce
• 1 tablespoon pickle juice
• 1 tablespoon finely minced dill pickles
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 6 dashes hot sauce (optional for spiciness)

Step 1: Caramelize the Onions

In a medium skillet, add the butter and let it melt over low heat.

Add the thinly sliced onions and a pinch of salt, and cook, stirring occasionally, until the onions turn golden brown and caramelized, which should take about 15-20 minutes.

Once done, remove the onions from the skillet and set aside.

Step 2: Prepare the Sauce

In a bowl, whisk together all of the sauce ingredients.

Taste and adjust the seasonings as desired.

Set the sauce aside to allow the flavors to meld together.

Step 3: Form and Season the Beef Patties

Divide the ground beef into 8 equal portions.

Season each portion with salt and pepper, then gently roll each one into a ball.

This will help create evenly sized patties for your melts.

Step 4: Cook the Burger Patties

Preheat a griddle or large skillet over high heat.

Once hot, place a ball of ground beef on the skillet.

Use a sturdy spatula to immediately smash it down into a thin patty.

Cook for about 2-3 minutes until the edges are crispy and a crust has formed on the bottom.

Flip the patty and immediately place a slice of cheese on top.

Cook for an additional 1-2 minutes, or until the cheese is melted and the patty is cooked to your liking.

Remove and set aside.

Repeat for the remaining beef portions.

Step 5: Assemble the Patty Melts

Spread a thin layer of mayo (or softened butter) onto one side of each slice of bread.

On the non-mayo side, spread your optional sauce, then place a cooked patty and a portion of the caramelized onions.

Top with another slice of bread, mayo side up.

Step 6: Grill the Sandwiches

Wipe the skillet clean and heat over medium heat.

Place the assembled patty melts in the skillet.

Cook each side for about 3-4 minutes, or until the bread is golden brown and crispy, and the cheese inside is melted.

Step 7: Serve the Patty Melts

Remove the patty melts from the skillet and let them rest for a minute to cool slightly.

Carefully cut each patty melt in half and serve warm, with extra sauce on the side if desired.

Enjoy your delicious homemade patty melts!