Mushroom Swiss Patty Melt
Beef patties with caramelized onions, browned mushrooms, and melted Swiss cheese between slices of buttery griddled bread.
Equipment
- Large skillet
- Spatula
Ingredients
Main Ingredients
- 1 lb ground beef 80 to 85 percent lean
- ¼ tsp salt and black pepper to taste
- ½ tsp garlic powder
- 1 small onion thinly sliced
- 8 oz mushrooms sliced
- 2 tbsp unsalted butter
- 1 tbsp neutral oil
- 1 tbsp Worcestershire sauce optional
- 8 slices Swiss cheese
- 8 slices thick sandwich bread rye works well
- 3 tbsp softened butter for the bread
Instructions
Cooking
- Caramelize the onions. Cook the onion in the butter and oil over medium heat for 6 to 8 minutes until golden.
- Brown the mushrooms. Add the mushrooms, salt, pepper, and Worcestershire and cook 6 to 8 minutes until dry. Set aside.
- Shape and cook the patties. Season the beef, form four ovals, and cook 4 minutes per side until 160 degrees F.
- Build. Butter the bread. Layer Swiss, patty, onions and mushrooms, and more Swiss between slices, butter side out.
- Griddle. Cook 3 to 4 minutes per side over medium heat until golden and the cheese melts.
Notes
Substitutions: Gruyere or provolone for Swiss. Sourdough or marbled rye for rye.
Tips: Cook mushrooms until dry to prevent soggy bread. Keep the heat at medium so the bread browns before the cheese burns.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat in a skillet to 165 degrees F.