Classic Smashed Patty Melts

Years ago I wrote a recipe I called "The Ultimate Patty Melt" over on Serious Eats. You can still find that article and recipe right here. In that recipe, I start by browning beef patties then caramelizing onions in the rendered beef drippings. it's a great recipe that produces seriously good results, but it's also a few extra steps–steps I'm not always willing to take when I want a hot beef and onion injection RIGHT NOW.

These days, I find myself more often than not smashing my patties. Not only does this produced an extra crusty burger with maximized maillard browning for that deep, beefy flavor, but it's also faster and easier as well. No need to shape patties–just smash balls of beef directly onto a griddle or skillet. In this case, I strongly recommend using an un-seasoned steel surface. Unlike with most cooking, with smashburgers you actually want the meat to stick to the cooking surface so that it doesn't shrink back on itself as it cooks. A stainless steel skillet will work OK, but a griddle will give you a lot more space to work on, allowing you to cook a couple of beef patties and start toasting your bread at the same time.

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For the onions, rather than caramelize them separately, I gravitate towards cooking them Oklahoma Onion Burger style by smashing a big pile of thinly shaved onions directly onto the beef (today I used red onion because that's what I had, but any onion will work). Once the first side sears, I flip the whole thing over so that the beef drippings work their way through the onions. Those onions end up with a variety of flavors. Some are caramelized and sweet. Some are still a bit crunchy and mild. Around the edges, they get frizzled and charred like a muppet who stuck their finger in an electric socket. This produces great textural and flavor contrast with minimal effort.

For the cheese, I stick with my recommendation from that article: a combination of two. The American is there to help everyone melt and get along nicely, while a secondary cheese–swiss is the classic patty melt choice, but sharp cheddar is also great–provides flavor.

Finally, I couldn't help but add a big slathering of my friend Molly Baz's Ayoh! Mayo, specifically the dill pickle flavor. I'm generally a skeptic of new food products that delve into classic categories like mayo, but this is legitimately better mayo than any other existing brand I've tried, and the flavors are smart, fresh, and delicious. (This is not an add for Ayoh!, I just love the stuff)

As with classic grilled cheese, there is one key to good toasting: Time.

Time and butter.

Two keys.

Time, butter, and a ruthlessly even cooking surface.

Three keys...

Amongst the many keys to good grilled sandwiches are time, butter...

Ah forget it. You know what I mean.

Classic Patty Melts

Every recipe I publish here is personally tested, tasted, and approved.

What I like about this recipe:

• Smashing the patties on a griddle or steel pan creates lots of browning for extra flavor

• A bed of onions caramelize in the rendered beef fat

• Cheese on both sides makes this a true melt, and protects the bread from onion and beef juices.

Yield: 2 patty melts

Active Time: 10 minutes

Total Time: 10 minutes

Notes: Swiss is the classic choice for a patty melt, but any good melting cheese will do. I like using a flavored mayo (like my friend Molly Baz's pickle Ayoh! Mayo), but any mayo or no mayo at all will do. I use a BALMUDA Teppanyaki griddle for this, which is the best electric griddle I've tried in my career. You can order them here using the discount code "Kenji_15" for 15% off your entire order: https://us.balmuda.com/collections/teppanyaki

Ingredients:

6 ounces (180g) ground beef chuck

Kosher salt and freshly ground black pepper

Vegetable or other neutral cooking oil

1/2 an onion, thinly sliced

2 slices Swiss or sharp cheddar cheese (see note)

2 slices American cheese

2 tablespoons butter

4 slices rye or other sandwich bread

Any toppings, such as tomato, pickles, or bacon, as desired.

Mayo or a flavored mayo or other spread, as desired (see note)

Steps:

1. Divide the beef into two even balls. Season generously with salt and pepper. Using a paper towel, rub a steel or cast iron griddle or a large stainless steel or cast iron pan with a tiny amount of oil (about 1/2 a teaspoon). Heat over high heat until lightly smoking. Add the beef patties and smash them down with the back of a stiff spatula or a trowel. Try to smash them roughly into the shape and size of a slice of bread.

2. Divide the onions evenly on top of the beef and press them down gently. Cook until the beef is well-browned on the first side, about 1 minute. Use a stiff spatula to scrape the beef up and flip it over on top of the onions. Tuck and stray onions under the beef patty.

3. Top the beef with a slice of cheddar cheese. Continue cooking until the onions are softened, browned, and frizzled around the edges, about 2 minutes longer. Transfer the onion/beef/cheese stacks to a plate and set aside.

4. Reduce heat to medium and melt half the butter on the griddle and add two slices of bread. Top with a slice of American cheese. Add any other toppings as desired followed by the beef stacks. Add mayo or other spread. Top with the remaining bread to close the sandwiches. Griddle until the first side is golden brown, about 2 minutes. Lift the sandwiches, add the remaining butter, and return the sandwiches, flipping them to griddle the second side. Griddle until golden brown and cheese is melted, about 2 minutes longer. Serve.