I make patty melts when I want the taste of a grilled burger, but don't want to fight the mosquitos and stand outside to grill. Plus, I'm pretty sure that you need a Y chromosome to operate a grill. So, when I want burgers, I pull out my trusty cast iron skillet. The one with the perfect patina of oil and flavor; it takes two hands to lift it. But it makes one heck of a patty melt.
I like my patty melts piled high with mushrooms, Swiss cheese, and dripping in spicy brown mustard. Feel free to make your own variation and flavor, but do not skip one step: make a square-shaped patty. A square patty maximizes the crusty grilled bread to juicy patty ratio.
This recipe only uses one-half pound of ground beef. I recommend 80:20 beef for burgers. That's 80% meat and 20% fat. You may use leaner beef, but you will need to grease the pan before cooking the beef.
This is part one of my series: One Pound Ground Beef, Two Dinners for Two! Don't miss some of my other sandwiches for two, like this BLT Wrap Recipe
- 2 tablespoons butter
- 1/2 pound mushrooms, sliced - any variety
- 1 yellow onion, small and sliced
- 1/2 pound ground beef, 80% lean
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 2 slices swiss cheese
- 4 regular slices rye bread
- 2 tablespoons spicy brown mustard
In a large cast iron skillet, melt the butter over medium heat. Add the mushrooms and onions and cook without stirring for 3 minutes. Stir after 3 minutes and let the other sides caramelize for 3-5 minutes. When the onions and mushrooms are nicely browned, remove them from the skillet.
Meanwhile, in a small bowl add the beef, Worcestershire, black pepper, salt and onion powder. Use your hands to gently knead the meat with the spices. Divide the meat into two portions, and flatten the patties in your hand to make squares that are the same size of the bread.
Sear the patties in the skillet for 5 minutes on the first side. Flip, and then add a slice of cheese on each patty. Cook the patties for another 5 minutes, or to desired level of cooking (medium, medium-rare, or well-done). Use a meat thermometer to ensure food safety.
Remove the patties from the skillet, place on a plate top with the mushrooms and onions, and tent with aluminum foil to keep warm.
Toast the bread slices in the same skillet, about 2 minutes per side.
Serve the patties topped with mushrooms and onions on the toasted bread smeared with spicy brown mustard.