Smash Burger Patty Melts

My wife and I had lunch at a burger pub the other day. She ordered their patty melt. It looked (and was) delicious. She said it was the best patty melt she’d ever had. “A challenge!” I thought. Time get make something even better. At home. And I did. These smash burger patty melts are now the best patty melts she’s ever had. They’re tastier. Juicer. And less messy. And made with our favorite, smash burgers instead of overly-thick patties.

Smash Burger Patty Melts

To make smash burger patty melts, you’ll need some sort of griddle or grill pan or even cast iron skillet for your grill. I use a big ole cast iron griddle. Yes, I have one for most of my grills because they’re great for more than just burgers. I find myself using them all of the time. They don’t take up the entire grill surface so I can still cook on the grates too if I need.

I don’t go crazy nuts obsessing about it, but I like to keep my griddle pretty clean. Specially if I’m toasting bread. No one wants yesterdays chicken on today’s Texas toast. I use these scrubby pads attached to a long handle holder that prevents me from burning myself.

Last, I gotta get my patties thin and spread out. I use a burger press. I wrap the bottom in foil for easy clean up. This press makes for fantastic smash burgers with the right thickness so I get that little crunch around the edges. Perfect!

Also try my not-so-plain plain ole smash burgers and my pub sauce smash burgers!

Smash Burger Patty Melts
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5 from 1 vote

Smash Burger Patty Melts

Flavor-packed patty melts that never disappoint!
Course Main
Cuisine American
Keyword burgers
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 787kcal



For the sauce

For the burgers

  • mayonnaise
  • 8 pieces Texas Toast
  • 4 tablespoons unsalted butter cut into squares, divided
  • 1 large sweet onion sliced thin
  • 2 tablespoons Worcestershire sauce
  • 20 ounces ground beef I prefer 5 ounce patties for this. You don't have to be super accurate with the weight.
  • your favorite burger seasoning to taste. Salt and pepper works great too
  • 4 slices Swiss cheese
  • 4 slices pepper jack cheese


For the sauce

  • Whisk together all ingredients in a small bowl.
  • Cover and refrigerate until ready to use.

For the burgers

  • Fire up your grill with a griddle or grill pan over direct medium-high heat.
  • Clean your griddle well. I use a brush and water, it works better than a scraper. Just be careful adding water to a hot griddle. DO NOT have any body parts nears the griddle when you add the water as it will instantly create a cloud of very hot steam. Then scrub, scrub, scrub. Repeat as necessary. You want the griddle clean to toast the bread.
  • Lightly spread a thin layer of mayonnaise on one side of each slice of bread. Working in batches if necessary, lay the bread mayo-side down on the hot griddle and toast for 2-3 minutes or until lightly brown and crunchy.
  • Flip and lightly brown the non-mayo sides too. Remove to a plate for the final assembly step.
  • Once the griddle is hot add 2 tablespoons of butter. Once melted add the onion and cook for 20 minutes or longer, until they are golden brown and caramelized. Stir and flip often with a spatula or tongs. If they start to burn reduce the heat. If they get too dry add a bit more butter.
  • Stir in the Worcestershire sauce and cook for 1 more minute. Remove to a bowl and cover with foil or a plate to keep warm.
  • Form burger into 4 5-ounce patties. Don't pack them tightly, just get them lightly shaped.
  • Season beef on both sides. Don't be shy with it.
  • Add remaining 2 tablespoons of butter to the griddle. Add the burgers. Let them cook for 3 minutes then smash out as thinly as possible using a burger press.
  • Continue cooking burgers until you see a bit of a crunchy edge. Flip.
  • Cook burgers another 3 minutes. Add 1 slice of Swiss and 1 slice of pepper jack to each patty.
  • Divide the onion between the patties. Grill another minute or two to melt the cheese.
  • Divide sauce between the non-mayonnaise sides of the bread. Use a little or a lot, it's up to you.
  • Add the cooked patties and top bread slices and serve!


This recipe is best made using a griddle on a gas or charcoal grill. You can also use a griddle grill. If you don’t have a griddle you can use a large cast iron skillet, but you’ll have to cook the burgers in batches.


Calories: 787kcal | Carbohydrates: 12g | Protein: 35g | Fat: 66g | Saturated Fat: 27g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 621mg | Potassium: 620mg | Fiber: 1g | Sugar: 8g | Vitamin A: 742IU | Vitamin C: 9mg | Calcium: 369mg | Iron: 4mg

Nutritional values are approximate.