Smash Burger Patty Melts

Flavor-packed patty melts that never disappoint!

Course Main

Cuisine American

Keyword burgers

Prep Time 15

Cook Time 30

Servings

Calories 787kcal

Author Inspired by a recipe from Kent Rollins

Equipment

Grill Brush for getting that griddle good and clean!
Grill Scouring Pads keep several on hand for those greasy messes!
Grill Press or large cast iron pan
Burger Press or small cast iron pan
Mixing Bowl

Ingredients

For the sauce

⅓ cup mayonnaise
1 tablespoon spicy mustard
1 tablespoon your favorite BBQ sauce I recommend a smoky sauce.
1 tablespoon Ketchup
1 jalapeno grated, You can substitute finely minced pickled jalapeno.

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

Instructions

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 near 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!

Notes

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.

Nutrition