Smoked Turkey Patty Melts Recipe | Crispy, Cheesy, and Savory Sandwich

Quick Overview

If you crave a rich and satisfying sandwich experience, these Smoky Mayo Beef Patty Melts deliver in every bite. Combining savory ground beef patties with a creamy smoky mayo sauce layered between slices of perfectly toasted bread and gooey melted cheese creates an irresistible meal. This recipe promises the classic comfort of a patty melt with an extra twist—smoky flavor in every layer. Whether you are making lunch for family or looking for an easy weeknight dinner idea, Smoky Mayo Beef Patty Melts will quickly become your go-to favorite.

Ingredient Breakdown

This recipe uses fresh ingredients that bring out bold flavors in each bite of your Smoky Mayo Beef Patty Melts. Here’s exactly what you need and why each item matters.

Ground Beef (80/20 blend) – 1 pound

The 80/20 blend gives you the perfect balance of juicy meat and flavor without being too greasy. It ensures your patties stay moist while adding deep savory notes that pair well with cheese and smoky mayo.

Sourdough Bread – 8 slices

Sourdough’s mild tang holds up well when grilled and resists getting soggy from the juicy filling. Its sturdy structure is essential in keeping all ingredients together through every bite.

Swiss Cheese – 8 slices

Swiss cheese melts smoothly with just enough sharpness to stand up to beef and smoky mayo. Its creamy texture is perfect for creating that iconic cheese pull when you slice the finished sandwich.

Mayonnaise – 1/3 cup

The base for smoky mayo provides creaminess to the sauce. It blends smoothly with smoked paprika and Dijon mustard for an easy spread that brings everything together without overpowering other flavors.

Dijon Mustard – 1 tablespoon

Dijon mustard adds a subtle heat and depth to the smoky mayo without dominating the overall taste. It balances out the richness from mayonnaise wonderfully.

Worcestershire Sauce – 1 teaspoon

This umami-rich condiment deepens the complexity of both beef patties and smoky mayo sauce. Just a dash makes all other flavors pop without being too salty or overwhelming.

Yellow Onion – 1 large (thinly sliced)

Sautéed onions add sweetness that offsets some of the savory elements of this dish. Their tender texture melds into each bite while providing aromatic warmth to your melts.

Butter – 3 tablespoons (softened)

Spreading softened butter on bread before grilling gives it a golden crust that is crisp yet soft inside. It prevents sticking while enhancing overall flavor during cooking.

Kosher Salt & Black Pepper – to taste

A pinch of salt and pepper seasons both hamburger patties and onions perfectly. Adjust amounts as desired; they bring out natural flavors in meat and vegetables alike.

Step By step Recipe: Smoky Mayo Beef Patty Melts

This section guides you through preparing every element of your Smoky Mayo Beef Patty Melts so each layer stands out but comes together in a harmonious bite. Follow these steps for best results:

Step 1: Make the Smoky Mayo Sauce

Add one-third cup mayonnaise to a bowl along with one tablespoon Dijon mustard, 1 teaspoon smoked paprika, and one teaspoon Worcestershire sauce. Mix thoroughly until smooth and creamy, then cover and refrigerate until ready to assemble sandwiches.

Step 2: Shape & Season Beef Patties

Divide one pound ground beef into four equal portions. Gently form each portion into oval-shaped patties approximately half an inch thick. Sprinkle both sides evenly with kosher salt and freshly cracked black pepper; do not overwork meat to keep patties tender.

Step 3: Caramelize Onions

Add one tablespoon butter to a skillet set over medium-low heat. Toss in thinly sliced yellow onion and stir frequently as onions soften and turn translucent. Cook gently until golden brown, about 12 minutes, stirring occasionally to prevent sticking or burning.

Step 4: Cook Beef Patties

Add beef patties directly into a preheated skillet over medium-high heat. Sear each side until nicely browned, about 3 minutes per side, cooking to your desired doneness. Remove and let rest briefly on a plate tented with foil.

Step 5: Assemble Sandwich Layers

Spread smoky mayo generously on one side of each bread slice. Layer 4 bread slices, mayo side down, with a slice of Swiss cheese, seared patty, caramelized onions, another slice of Swiss, and top with remaining bread slices, mayo side up.

Step 6: Grill Your Patty Melts

Melt remaining butter in a clean skillet over medium-low heat. Place sandwiches in the skillet and cook until golden brown and crispy, about 3–4 minutes per side, pressing gently with a spatula. Repeat with remaining sandwiches.

Step 7: Serve

Slice each patty melt in half and serve immediately. Optional: add pickles or extra smoky mayo on the side. Enjoy while hot and melty!

Serving and Storing Tips

Slicing & Serving Suggestions

Let sandwiches rest two minutes before slicing diagonally. Serve with simple sides like fries, salad, or pickles to complement the creamy and savory flavors.

Storing Leftovers Properly

Cool sandwiches completely, wrap tightly in foil or plastic, and refrigerate up to three days. Reheat in a low oven to maintain crispness.

Best Way To Reheat For Maximum Crispiness

Reheat in a 350°F oven uncovered for 5–7 minutes until interior is warmed and crust is crisp. Microwave only as last resort.

Freezing For Later Meals

Wrap sandwiches individually in foil, store in airtight freezer bag. Defrost overnight in the fridge, then reheat in oven for best texture.

Mistakes to avoid

Using Cold Ingredients

Cold patties or sauce can lead to uneven cooking. Let beef come to room temperature and spread smoky mayo while soft and creamy.

Overcrowding the Skillet

Cooking too many sandwiches at once can lower temperature, causing steaming instead of searing. Leave space for a crisp crust.

Skipping Rest Time

Cutting too soon can let juices escape, making bread soggy. Let sandwiches rest a couple of minutes before slicing.

Tips and tricks

Choose the Right Bread

Use sturdy slices like rye or sourdough to hold juicy patties and creamy smoky mayo. Butter each slice for a golden, crispy finish.

Balance Meat and Cheese Ratios

Shape thinner patties for proper fit. Layer enough melty cheese and smoky mayo to balance flavors without overpowering the beef.

Crisp Onions Properly

Cook onions low and slow until golden and sweet. Properly caramelized onions add depth and contrast to beef, cheese, and smoky mayo.

Suggestions for Smoky Mayo Beef Patty Melts

Add Pickled Ingredients

Layer pickles or pickled jalapeños inside your melt for tangy crunch that contrasts with creamy smoky mayo and tender beef.

Try Different Cheeses

Swap Swiss for pepper jack, Gruyère, or provolone to explore different flavors and melt textures.

Go Vegetarian

Substitute beef patties with veggie burgers or grilled portobello caps. Smoky mayo keeps bold flavor intact.

FAQs

What is smoky mayo and how does it complement patty melts?

Smoky mayo is a creamy sauce with smoked paprika and Worcestershire sauce. Its rich, savory notes enhance patty melts by adding depth without extra cooking steps.

Can I make these Patty Melts ahead of time?

Yes, prepare beef patties, caramelized onions, and smoky mayo in advance. Assemble and grill just before serving for best texture.

What sides pair well?

Fries, sweet potato wedges, or green salad complement the rich, melty sandwich. Pickled veggies or coleslaw provide refreshing contrast.

Can I make it gluten-free?

Use certified gluten-free bread. Check condiments and cheese labels to ensure all ingredients are gluten-free.

Summary

Smoky Mayo Beef Patty Melts bring together juicy beef, creamy smoky mayo, melted cheese, and crisp bread for a comforting meal. Choose sturdy bread, balance ingredients, and caramelize onions for best results. Personalize with pickles or alternate cheeses to suit your taste. These hearty melts are sure to delight.

Smoky Mayo Beef Patty Melts

Savory, melty, and indulgent—these patty melts feature juicy beef, gooey Swiss, caramelized onions, and a smoky mayo-buttered rye crust for the ultimate comfort sandwich.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Difficulty: Medium

Cuisine: American

Ingredients

1 1/4 lbs (20 oz) ground beef (80/20 blend preferred)
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 medium yellow onions, thinly sliced
2 tablespoons unsalted butter, plus more for frying
8 slices seeded rye bread
8 slices Swiss cheese
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon Worcestershire sauce
Optional: sliced pickles, for serving

Instructions

Caramelize onions: In a large skillet over medium heat, melt 2 tablespoons butter. Add sliced onions and 1/2 teaspoon salt. Cook, stirring occasionally, until deep golden brown and jammy, about 18–22 minutes. Transfer to a bowl and wipe out skillet.
Make the smoky mayo: In a small bowl, mix together mayonnaise, Dijon mustard, smoked paprika, and Worcestershire sauce until combined. Set aside.
Shape and season patties: Divide ground beef into 4 equal balls. Flatten each into a thin patty slightly larger than your bread slices. Sprinkle both sides with remaining salt and pepper.
Sear the patties: Heat the skillet over medium-high. Add patties and cook until well browned and crusty on one side, about 2–3 minutes. Flip and cook another 2 minutes until just cooked through. Transfer to a plate and tent loosely with foil.
Assemble the melts: Spread smoky mayo generously on one side of each slice of rye bread. Layer 4 bread slices, mayo side down, with a slice of Swiss cheese, seared patty, caramelized onions, another slice of Swiss, and top with remaining bread slices, mayo side up.
Grill the sandwiches: Wipe out skillet and melt 1 tablespoon butter over medium-low heat. Place two sandwiches in the skillet and cook until deep golden brown and crispy, about 3–4 minutes per side, pressing gently with a spatula. Repeat with remaining sandwiches, adding more butter if needed.
Serve: Slice each patty melt in half. Serve immediately with optional pickles and extra smoky mayo on the side. Enjoy while hot and melty!

Tools You’ll Need

Large skillet or griddle
Spatula
Mixing bowls
Bread knife
Measuring spoons and cups
Cutting board

Notes

Smoky mayo can be made ahead and kept refrigerated for up to 3 days.
Sauté onions low and slow for the best caramelized flavor—don’t rush this step!
You can substitute Gruyère or sharp cheddar for Swiss for a different cheesy twist.

Allergy Information

Contains: Wheat (rye bread), egg (mayonnaise), milk (cheese, butter), soy (may be present in mayonnaise or bread)
Optional Substitutions: Use gluten-free rye-style bread; swap in dairy-free cheese and vegan butter; use egg-free vegan mayo for smoky sauce.

Nutrition Facts (Per Serving)

Calories: ~720
Protein: 36g
Carbohydrates: 38g
Fat: 46g
Fiber: 4g
Sodium: 1170mg