Blackstone Patty Melt
Description
A crispy, diner-style Blackstone Patty Melt with smashed beef patties, melty Swiss cheese, and sweet caramelized onions on buttery toasted rye — all cooked on the griddle for the perfect crunch.
Ingredients
- 1 lb ground beef, 80/20
- 8 slices rye bread, or marble rye
- 8 slices Swiss cheese
- 1 large onion, thinly sliced
- 4 tablespoons butter, softened
- 1 tablespoon oil, for the onions
- Salt and pepper, to taste
- Ketchup and mustard, optional for serving
Instructions
- Preheat the Blackstone griddle to medium-high, about 400°F.
- Add oil and sliced onions to one side; cook 10–15 minutes, stirring, until deeply caramelized. Move to a cooler zone to keep warm.
- Divide beef into 4 loose balls (~4 oz each). Place on the hot griddle, cover with parchment, and smash flat. Season with salt and pepper. Cook 2–3 minutes until crispy.
- Flip (don't smash) and cook 1–2 minutes more. Top each patty with Swiss cheese and let melt.
- Butter one side of each slice of rye. Toast butter-side down 2–3 minutes until golden.
- Assemble: toasted slice, patty, caramelized onions, second slice. Press on the griddle 1–2 minutes per side until melted and crisp.
- Slice in half and serve hot with ketchup and mustard.
Equipment
- Blackstone griddle (or cast-iron skillet)
- Burger press or sturdy spatula
- Parchment Paper
Notes
- For extra-crispy edges, run a hot zone at 425–450°F for the beef.
- Real caramelized onions need 10–15 minutes; 5 minutes gives soft golden onions in a hurry.
- Cook ground beef to a safe internal temperature of 160°F.
Nutrition
Serving: 1ServingCalories: 601kcalCarbohydrates: 35gProtein: 39gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 132mgSodium: 615mgPotassium: 581mgFiber: 4gSugar: 4gVitamin A: 637IUVitamin C: 3mgCalcium: 372mgIron: 5mg