Portobello & Beef Patty Melt

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Portobello & Beef Patty Melt

Portobello & Beef Patty Melt

This diner classic gets a makeover by replacing some of the ground beef with finely chopped portobello mushrooms, which add moisture and flavor. We like a smear of pickle relish on top, but you could try chutney, mustard or hot pepper relish in its place. Make it a Meal: Round out the plate with Oven Sweet Potato Fries and Balsamic & Parmesan Roasted Cauliflower.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 12 ounces 93%-lean ground beef
  • 2 cups finely chopped portobello mushroom caps, (about 2), gills removed
  • 3 tablespoon plain dry breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 slices rye bread
  • 1 clove garlic, peeled
  • 8 teaspoons pickle relish
  • 4 slices Swiss cheese, (2 ounces)

Cooking Directions

Step 1

Position rack in upper third of oven; preheat broiler. Line a broiler pan with foil.

Step 2

Gently mix beef, mushrooms, breadcrumbs, Worcestershire, thyme, salt and pepper in a medium bowl until combined. Shape into 4 patties and place on the prepared pan. Broil until cooked though, 4 to 6 minutes per side.

Step 3

Meanwhile, toast bread. Rub each slice of toast with garlic.

Step 4

Place 1 patty on each piece of toast, top each with 2 teaspoons relish and cover with a slice of cheese. Remove foil and place the sandwiches on the pan; broil until the cheese is just melted, 30 to 60 seconds.


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