Community recipe
Mushroom-Swiss Patty Melts with Dijon Spread
Juicy beef patties, deeply browned garlic mushrooms and onions, and melted Swiss cheese tucked between crisp rye bread with a tangy Dijon spread.
- Serves
- 4
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 8 oz cremini mushrooms
- 1 onion
- 2 garlic cloves
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 0.25 tsp kosher salt
- 1 lb ground beef
- 0.75 tsp kosher salt
- 0.5 tsp ground black pepper
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- 8 rye bread slices
- 4 swiss cheese slices
- 1 tbsp unsalted butter
Make it
Instructions
- 01
Brown the mushrooms and aromatics
Set a large (12-inch) skillet and a plate or bowl beside the stove. Quickly rinse 8 oz cremini mushrooms, dry thoroughly, and slice thinly. Peel and thinly slice 1 onion; peel and mince 2 garlic cloves. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in the skillet over medium-high heat until the butter foams. Add the sliced vegetables and 1/4 tsp kosher salt. Cook, stirring occasionally, for 9–11 minutes, until their moisture evaporates and they develop deep brown edges. Add the minced garlic and cook for 1 minute, stirring, until fragrant but not dark. Transfer everything to the bowl. | Why: Dry mushrooms brown instead of steaming, and adding garlic last keeps it from burning.
- 02
Shape and cook the beef patties
Divide 1 lb ground beef into 4 equal portions and shape each into a thin oval slightly larger than a bread slice. Season both sides evenly with 3/4 tsp kosher salt and 1/2 tsp ground black pepper. Return the same skillet to medium-high heat. Cook the patties for 4–5 minutes per side, in two batches if needed, until browned and an instant-read thermometer inserted sideways into the center reads 160°F (71°C). Transfer to a clean plate and rest for 3 minutes. Carefully wipe excess fat from the skillet with a paper towel while the skillet is off the heat. | Why: Thin patties fit the bread, and checking the center ensures ground beef is cooked safely.
- 03
Assemble and toast the patty melts
Stir 2 tbsp mayonnaise and 1 tbsp Dijon mustard together in a small bowl. Spread the mixture across 8 rye bread slices. Top 4 slices with a cooked patty, one-quarter of the mushroom mixture, and 4 Swiss cheese slices (one per sandwich); close with the other slices, spread-side in. Heat the wiped skillet over medium-low heat and melt 1 tbsp unsalted butter, using half for each of 2 batches. Toast 2 sandwiches at a time, 3–4 minutes per side, gently pressing with a spatula, until both sides are golden and the cheese is fully melted. Transfer to plates, cut in half, and serve hot. | Why: Gentle skillet heat crisps the bread while giving the cheese time to melt.
