Mushroom Swiss Patty Melt (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound of fresh ground beef
02 - Salt and freshly ground black pepper
03 - 1 tablespoon of olive oil
04 - 1 cup of sliced mushrooms (cremini or button work great)
05 - 1 small yellow onion, thinly sliced
06 - 4 slices of authentic Swiss cheese
07 - 4 slices of hearty rye bread
08 - 2 tablespoons of unsalted butter, softened

# Instructions:

01 - Season your ground beef generously with salt and pepper. Gently form into 2 oval-shaped patties (they'll fit the bread better this way). In a hot skillet over medium heat, cook the patties until they're nicely browned on both sides and cooked to your preferred doneness - about 4-5 minutes per side for medium. Transfer to a plate and let them rest.
02 - In the same skillet (don't clean it - those beef flavors are gold!), add a tablespoon of olive oil. Toss in your sliced mushrooms and onions, and let them cook until they become soft and caramelized with beautiful golden edges. This usually takes about 8-10 minutes. Season with a pinch of salt and set aside.
03 - Time to assemble! Start with a slice of rye bread, add a beef patty, pile on some of those delicious mushrooms and onions, and top with a slice of Swiss cheese. Cap it off with another slice of rye bread. Repeat for the second sandwich.
04 - Spread the outside of each sandwich with butter. Return the skillet to medium heat and add the sandwiches. Cook until golden brown and crispy on the outside and the cheese has melted into gooey perfection, about 3-4 minutes per side. Press down gently with a spatula while cooking for that classic patty melt texture.
05 - Cut the sandwiches diagonally for that classic diner presentation and serve immediately while they're still hot and the cheese is wonderfully melty. These pair amazingly well with some crispy fries or a simple side salad.

# Notes:

01 - This Mushroom Swiss Patty Melt combines the best of a burger and a grilled cheese for a comforting, satisfying meal.
02 - For extra flavor, try adding a spread of Dijon mustard or horseradish sauce to the bread before assembling.

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