Description
A mouthwatering sandwich with a perfectly seasoned beef patty, melty Swiss cheese, and sautéed mushrooms, all grilled between two slices of buttery, toasted bread. A deliciously indulgent comfort food!
Ingredients
For the Patty Melt:
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1 lb ground beef (80/20 blend for juiciness)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon Worcestershire sauce
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Salt and pepper, to taste
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4 slices of Swiss cheese
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4 slices of rye or sourdough bread (or your choice of bread)
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2 tablespoons butter, softened
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1 tablespoon olive oil (for sautéing)
For the Mushrooms and Onions:
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1 cup sliced mushrooms (button mushrooms or cremini work best)
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½ cup thinly sliced onions
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1 tablespoon butter
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Salt and pepper, to taste
Instructions
Start by seasoning the ground beef with garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Gently mix the beef with your hands or a spoon until the seasonings are evenly incorporated. Be careful not to overwork the meat, as this can result in tough patties.
Divide the seasoned beef into two equal portions, then shape each portion into a patty about ¾ inch thick. Make a small indentation in the center of each patty with your thumb—this will help prevent the patties from puffing up too much while cooking.
Heat a tablespoon of butter and a splash of olive oil in a skillet over medium heat. Once the butter has melted and the oil is hot, add the sliced onions and sauté for 3-4 minutes, or until they begin to soften and caramelize. Stir occasionally to ensure the onions don’t burn.
Add the sliced mushrooms to the skillet and continue cooking for an additional 5-7 minutes, or until the mushrooms have softened and released their moisture. Season with salt and pepper to taste. Once the mushrooms and onions are caramelized and tender, remove them from the skillet and set them aside.
In the same skillet, heat the remaining tablespoon of butter over medium-high heat. Once the butter is melted and sizzling, carefully add the beef patties to the skillet. Cook the patties for 4-5 minutes on each side, or until they reach your desired level of doneness. A thermometer inserted into the center of the patty should read 160°F for medium-well, which is ideal for a patty melt.
During the last minute of cooking, add a slice of Swiss cheese to each patty and allow it to melt while the patty finishes cooking.
While the patties are cooking, spread a thin layer of butter on one side of each slice of bread. Heat another skillet or griddle over medium heat and add the buttered side of the bread to the pan. Toast the bread for 2-3 minutes on each side, or until golden brown and crispy. You can also toast the bread in a toaster and then butter the slices afterward, but the skillet method will give the bread a bit of extra flavor from the butter.
Once the patties are cooked and the cheese has melted, it’s time to assemble the Mushroom Swiss Patty Melt. Lay two slices of the toasted bread on a flat surface with the buttered side facing down. Place a cooked beef patty on each slice of bread, then spoon a generous portion of the sautéed mushrooms and onions on top of the patty. Finally, place the second slice of toasted bread on top, buttered side facing up.
Heat the skillet over medium heat once more, then carefully place the assembled sandwich in the pan. Grill each side of the sandwich for 2-3 minutes, pressing down gently with a spatula to ensure the bread gets crisp and the cheese gets extra melty. Flip the sandwich carefully to avoid the filling falling out. Grill until both sides are golden brown and the cheese has fully melted.
Once the Mushroom Swiss Patty Melt is perfectly toasted and the cheese is gooey, remove the sandwich from the skillet and slice it in half. Serve immediately, enjoying the melted cheese, savory mushrooms, and juicy beef patty on perfectly toasted bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 600-650 kcal
- Fat: 30-35g
- Carbohydrates: 35-40g
- Protein: 35-40g