Portobello & Beef Patty Melt Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 ounces - 93% lean ground beef
  • 2 cups - portobello mushroom caps, gills removed, finely chopped
  • 3 tablespoons - plain dry breadcrumbs
  • 1 tablespoons - Worcestershire sauce
  • 1 teaspoons - chopped fresh thyme, or 1/2 tsp. dried thyme
  • 1/4 teaspoons - salt
  • 1/4 teaspoons - freshly ground pepper
  • 4 slices - rye bread
  • 1 cloves - garlic, peeled
  • 8 teaspoons - pickle relish
  • 4 slices - Swiss cheese, 2 ounces
  • Directions:

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

    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 through, 4 to 6 minutes per side.

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

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

    Brief Description

    A makeover of the classic patty melt, substituting finely chopped Portobello mushrooms for some of the ground beef, adding moisture and flavor.

    Main Ingredient:

    lean ground beef

    Category:  Beef

    Cuisine:  Irish

    Prep Time: 30 min
    Cook Time: 12 min


    You could also try chutney, mustard or hot pepper relish instead of the pickle relish on top of the patty.



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    Posted On:

    July 26, 2013

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