Cast-Iron Diner Patty Melts with American Cheese, Swiss and Caramelized Onions
Caramelize sliced onions in a cast-iron skillet over a medium-low camp stove or grate for about 18 minutes. Cook seasoned beef patties to 160°F, then stack each with Swiss, American cheese, onions and sauce between buttered rye. Griddle the sandwiches 3 minutes per side until crisp and melted, about 45 minutes total.
Illustrative Photo
A patty melt is a diner favorite: a juicy beef patty, sweet onions and melted cheese on buttery griddled rye. It's an all-American sandwich that works well in a camp skillet. It uses a few cooler staples and one pan.
The onions take the longest, so start them first and let them go while you shape the patties. Using American cheese along with Swiss gives you the gooey melt, plus a little nutty bite. Use the cold-cooler beef the first night out for the best flavor and safety.
Cast-Iron Diner Patty Melts with American Cheese, Swiss and Caramelized Onions
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-low for onions, then medium
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron skillet
- camp stove or grate over coals
- spatula
- instant-read thermometer
- knife and cutting board
- mixing bowl
- foil
- plates
Steps
-
Caramelize the onions
Melt 2 tablespoons butter with the oil in a 12-inch skillet over medium-low heat. Add the onions and a pinch of salt and cook 18 to 20 minutes, stirring often, until deep golden. Splash in a spoonful of water if they stick.
-
Finish the onions
Stir in the Worcestershire sauce and cook 1 minute. Scoop the onions into a bowl and wipe the skillet with a paper towel.
-
Mix the sauce
Stir the mayonnaise, ketchup and relish together in a small cup. Set it by the bread.
-
Shape the patties
Mix the salt, pepper and garlic powder into the beef lightly. Form 4 oval patties about the size of a bread slice and 1/2 inch thick, then wash your hands well.
-
Cook the patties
Heat the skillet over medium and cook the patties 4 to 5 minutes per side. Check the center with a thermometer, which must read 160°F. Move them to a clean plate, not the one that held raw beef.
-
Butter the bread
Spread the soft butter on one side of every bread slice. Spread sauce on the plain side of each slice.
-
Build the melts
Place 2 slices butter-side down in the skillet over medium-low heat. Layer Swiss, a patty, a big spoonful of onions and American cheese on each, then top with a second slice, butter-side up.
-
Griddle until melted
Cook 3 minutes, press gently with a spatula, then flip and cook 3 minutes more until the bread is crisp and the cheese is melted. Keep the first pair warm in foil while you cook the second.
-
Slice and serve
Cut each sandwich in half and eat while hot. Add pickles on the side if you have them.
Trail Notes
Caramelize the onions at home and chill them in a jar for up to 3 days. Mix the sauce at home too. Camp cooking then takes about 25 minutes.
Keep the raw beef at 40°F or colder, in the coldest part of the cooler, and use it within the first day or two. Freezing it solid at home helps it last. Never leave raw beef out more than 1 hour, or 30 minutes in hot weather.
Use ground turkey for the beef and cook the patties to 165°F. Sourdough works if you can't find rye.
Let skillet grease cool and pack it out in a sealed container. Strain food bits from dishwater and pack them out, then scatter the water 200 feet from streams and lakes.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastGriddle Sausage Pancake Dippers Kids Love with Maple-Mustard Dip
LunchGriddle Chicken Shawarma-Style Pitas with Garlic Yogurt Sauce
Snack or treatCast-Iron Chili Mac Corn Chip Pie with Cheddar and Pickled JalapeñosMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
What bread is best for a patty melt?
Rye is classic, and sourdough or thick white toast works well too. Pick a sturdy slice that will hold up to butter and griddling.
Can I make patty melts over a campfire?
Yes. Set a cast-iron skillet on a grate over medium coals, not open flame, and keep the heat steady so the bread browns without burning.
How do I know a camp burger patty is done?
Ground beef is safe at 160°F in the center. Slide an instant-read thermometer in from the side of the patty to get a true reading.
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