I used to see “Patty Melts” on menus in restaurants but had never ordered one and I really have no reason why except they just didn’t sound appealing. However awhile back I found a Patty Melt recipe that I had not tried before and whalaaaaa, it was delicious – after just a little tweaking that is! If you have not ever tried a Patty Melt or even if you are someone who likes them but knows they are not something you should eat, give this recipe a try, you will be pleasantly surprised. Enjoy!!! For comments/questions email firstname.lastname@example.org
1 pound 93% lean ground beef
Pam Olive Oil Cooking spray
1/4 cup thinly sliced onion, divided
1/4 teaspoon freshly ground black pepper, divided
1 (8-ounce) package presliced Portabella mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup dark lager beer (don’t substitute a IPA unless you know you and your guests like hops)
8 (1.1-ounce) slices rye bread
4 (0.67-ounce) slices reduced-fat provolone cheese
Chop enough of the sliced onion to measure 1/4 cup. Combine chopped onion, beef, , and 1/8 teaspoon pepper in a medium bowl. Be careful to not over mix the meat mixture. Divide beef mixture into 4 equal portions with moist hands, shaping each into a 4-inch oval patty (this is important because you are not using a bun and you want it to fit on your rye bread). Press thumb in center of each patty, leaving a nickel-sized indentation.
Heat a large nonstick skillet over medium-high heat. Spray Pam Olive Oil into the pan. Add patties; cook 4 minutes on each side or until your liking.
Heat a medium sized skillet over medium-high heat. Add mushrooms, remaining onion and 1/8 teaspoon pepper; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.
When patties are done, remove from large pan. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.
NOTE: I have found that if I toast my bread first and then quickly add the cheese, meat and mushroom mixture instead of trying to flip in pan, I have a lot less mess 🙂