Description
This recipe for Smashing Patty Melts features juicy, thinly smashed beef patties layered with caramelized onions and American cheese on toasted rye bread. The highlight is the homemade signature sauce, combining mayonnaise, ketchup, mustard, and pickle relish for the perfect tangy complement. The patties are seared on the stovetop before assembling the sandwich, then grilled in butter until the bread is golden and cheese melted. Ideal for a comforting lunch or dinner, this recipe serves four and balances savory, sweet, and tangy flavors with crisp textures.
Ingredients
Scale
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
Beef Patties
- 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)
Sandwich Assembly
- 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 sandwiches)
- Cooking spray or neutral oil, as needed
Instructions
- Prepare the Signature Sauce: In a small bowl, thoroughly combine the mayonnaise, ketchup, yellow mustard, pickle relish, garlic powder, onion powder, and a pinch of salt. Once mixed, refrigerate the sauce until it’s time to assemble the sandwiches, 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 while stirring frequently for about 15 minutes, until the onions turn a deep golden color and become soft and sweet. Remove from heat, transfer to a bowl, and set aside.
- Form the Beef Patties: In a large bowl, combine the ground beef with salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Gently mix just until the ingredients are incorporated without overworking the meat. Divide the mixture into four equal portions and shape each into a thin, wide patty slightly larger than the bread slices.
- Cook the Patties: Heat a large skillet or griddle over medium-high heat and lightly coat with cooking spray or neutral oil. Sear each beef patty for 3 to 4 minutes on each side until well browned and cooked through. Remove from the skillet and set aside on a plate.
- Assemble the Sandwiches: Lay out the 8 slices of rye bread on a clean surface. Spread the prepared signature sauce on 4 of the bread slices. On each sauced slice, layer one slice of American cheese, one cooked beef patty, a generous helping of caramelized onions, another slice of cheese, and then top with a plain bread slice.
- 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 per side. Press lightly with a spatula while cooking to ensure even toasting. Cook until the bread is crispy and golden brown and the cheese inside has melted.
- Serve: Cut each patty melt sandwich in half and serve hot, accompanied by extra signature sauce on the side for dipping if desired.
Notes
- Use 80/20 ground beef for optimal juiciness and flavor in the patties.
- Caramelizing onions low and slow develops their natural sweetness which complements the savory beef.
- Press the sandwiches gently while grilling to achieve even toasting and melting.
- The signature sauce can be prepared ahead of time and refrigerated for up to 3 days.
- Use a neutral oil or cooking spray to prevent sticking during patty cooking.
- For a crispier crust, consider using a griddle instead of a skillet if available.
- Serve with a side of pickles or chips for a classic diner experience.
