Wednesday, August 29, 2012

Patty’s Portobello and Beef Patty Melt.

This diner classic may not look healthy, but it's made with a mixture of lean ground beef and finely chopped Portobello mushrooms. You'll get all of the flavour with less fat!

This diner classic gets a makeover by replacing some of the ground beef with finely chopped Portobello mushrooms, which add moisture and flavour. We like a smear of pickle relish on top, but you could try chutney, mustard or hot pepper relish in its place. 


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


1.       Position rack in upper third of oven; preheat broiler. Line a broiler pan with foil.
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 through, 4 to 6 minutes per side.
3.       Meanwhile, toast bread. Rub each slice of toast with garlic.
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.

Happy Cooking 

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