Whataburger-Style Patty Melt with Caramelized Onions

Why You’ll Love This Recipe

• Locks in the signature Whataburger-style flavors: peppery creamy sauce, deeply caramelized onions, and buttery Texas toast.
• True smash-burger technique for lacy, crisp edges and juicy centers.
• All home-kitchen friendly: cast-iron skillet or flat-top griddle both work.
• Make-ahead sauce and onions streamline weeknight cooking.

Grocery List

• Produce: 2 large yellow onions, fresh chives (optional)
• Dairy: Monterey Jack cheese, unsalted butter, sour cream
• Pantry: 80/20 ground beef, Texas toast (thick white bread), mayonnaise, Dijon mustard, Worcestershire sauce, apple cider vinegar, hot sauce, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, neutral oil, sugar

Full Ingredients

Caramelized Onions

• 2 large yellow onions (about 1.5 lb), halved and thinly sliced
• 1 tbsp neutral oil (canola or avocado)
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1/2 tsp granulated sugar
• 1–3 tbsp water, for deglazing as needed
• Optional: 1/8 tsp baking soda to speed browning

Peppery Creamy Sauce

• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp apple cider vinegar
• 1/2 tsp hot sauce
• 1/2 tsp smoked paprika
• 1 tsp freshly ground black pepper (coarse grind is best)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• Optional: 1 tsp pickled jalapeño brine for extra tang and heat

Patties & Assembly

• 1.5 lb 80/20 ground beef, divided into eight 3-oz balls
• 1.5 tsp kosher salt, divided (for seasoning patties)
• 1 tsp freshly ground black pepper, divided (for seasoning patties)
• 8 slices thick Texas toast (3/4-inch white bread)
• 8 slices Monterey Jack cheese (about 6–7 oz)
• 6 tbsp unsalted butter, softened (for bread and griddle)
• Neutral oil as needed (optional)

Step-by-Step Instructions

Step 1: Make the peppery creamy sauce

In a small bowl, whisk together mayonnaise, sour cream, Dijon, Worcestershire, apple cider vinegar, hot sauce, smoked paprika, black pepper, garlic powder, onion powder, and salt. If using, stir in jalapeño brine. Cover and refrigerate at least 15 minutes to meld flavors while you cook the onions.

Step 2: Caramelize the onions

Set a 12-inch skillet over medium heat. Add the oil and butter; when melted, add the onions, kosher salt, and sugar. Cook, stirring every 3–4 minutes, adjusting heat to medium-low to prevent scorching. If the pan looks dry or browned bits accumulate, add 1–2 tbsp water to deglaze and continue. For a speed boost, sprinkle in the optional baking soda after 10 minutes. Cook until the onions are jammy and deep mahogany, 30–35 minutes total. Keep warm over low heat.

Step 3: Preheat the griddle and prep the bread

Preheat a cast-iron griddle or heavy skillet over medium-high heat until the surface is about 450°F (a drop of water should dance and evaporate on contact). Lightly butter both sides of each slice of Texas toast (about 3–4 tbsp total). Griddle the bread until deeply golden, 2–3 minutes per side. Transfer to a wire rack and keep warm (a 200°F oven works well).

Step 4: Portion and season the beef

Divide the ground beef into eight 3-ounce balls. Do not overwork the meat. Have kosher salt and black pepper ready for seasoning at the griddle. Cut eight small squares of parchment (about 5 inches) to help with smashing.

Step 5: Smash-cook the patties

Add 1 tbsp butter to the hot griddle (a tiny drizzle of oil can help prevent butter from scorching). Place 4 beef balls on the griddle. Immediately cover each with a parchment square and press firmly with a flat metal spatula or burger press to about 1/4 inch thick. Peel off parchment. Season with salt and pepper. Cook 1.5–2 minutes until the edges are brown and lacy. Scrape under each patty with a sharp-edged spatula, flip, and top each with a slice of Monterey Jack. Cook 45–60 seconds more, until cheese melts and patties reach at least 160°F. Repeat with remaining 4 patties, adding a little butter as needed.

Step 6: Build the patty melts

Spread 1–1.5 tbsp sauce on the inner side of 4 slices of toast. Top each with a cheesy patty, 1/4–1/3 cup caramelized onions, and a second cheesy patty. Spread another thin layer of sauce on the inner side of the remaining toast and place on top.

Step 7: Final griddle press and serve

Add the remaining butter to the griddle. Set each sandwich on the hot surface and press gently with a spatula for 30–60 seconds per side to crisp the bread and fuse everything together. Slice diagonally and serve immediately with extra sauce for dipping. For food safety, ground beef should reach 160°F.

Pro Tips

• For maximum crust, smash within 10 seconds of the beef hitting the griddle and use a thin, sharp-edged spatula to scrape before flipping.
• Coarse black pepper is key to the sauce’s Whataburger-style bite—freshly grind it if you can.
• Keep toast crisp by saucing only the inside surfaces; avoid saucing the exterior.
• If cooking in batches, hold finished patties on a wire rack in a 200°F oven so the crust stays crisp.
• Onions not browning? Increase heat slightly and add a splash of water to dissolve fond, then continue over medium-low.

Variations

• Jalapeño Patty Melt: Swap Monterey Jack for Pepper Jack and stir 2 tbsp chopped pickled jalapeños into the onions. Add 2 tsp jalapeño brine to the sauce.
• Mushroom Melt: Sauté 8 oz sliced cremini mushrooms in butter until browned; add with the onions. Swap in Swiss cheese.
• Turkey Option: Use 93/7 ground turkey and add 1 tbsp oil to the griddle; cook to 165°F. Consider mixing in 1 tbsp mayo to the turkey for juiciness.

Storage & Make-Ahead

Caramelized onions keep 4 days refrigerated or 2 months frozen; rewarm gently. Sauce keeps 1 week refrigerated. Beef can be portioned into balls up to 24 hours ahead; cover well. Fully assembled patty melts are best fresh. For leftovers, wrap in foil and refrigerate up to 1 day. Reheat on a medium skillet 3–4 minutes per side, or in a 350°F oven for 8–10 minutes, then finish in a skillet to re-crisp.

Nutrition (per serving)

Approximate per patty melt: 1150 calories; 55 g protein; 66 g carbohydrates; 72 g fat; 11 g saturated fat; 3 g fiber; 1600 mg sodium. Values will vary based on brands and exact portions.