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Mushroom Swiss Patty Melt
Andre Lewis

Mushroom Swiss Patty Melt

Browned mushrooms join caramelized onions without turning the melt wet because they cook separately until their liquid disappears. Swiss carries both earthy flavors, and rye keeps the sandwich grounded in diner territory. Use a broad thin patty so every corner gets beef instead of an empty bread flap.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 3 tbsp unsalted butter divided
  • 1 large yellow onion thinly sliced
  • 1/2 tsp kosher salt divided
  • 8 oz cremini mushrooms sliced
  • 12 oz 80% lean ground beef
  • 1/2 tsp black pepper
  • 4 slices seeded rye bread
  • 4 slices Swiss cheese

Method
 

  1. Cook the onion in 1 tablespoon butter with 1/4 teaspoon salt over medium-low heat for 35 minutes until deep brown.
  2. Move the onions to a plate, raise the heat to medium-high and cook the mushrooms in 1 tablespoon butter until browned and dry.
  3. Shape two thin oval patties, season with remaining salt and pepper and cook for 2 to 3 minutes per side to 160°F.
  4. Layer Swiss, beef, onions, mushrooms and Swiss between rye slices and butter the outsides.
  5. Griddle over medium-low heat until crisp and melted, 3 to 4 minutes per side.