Portabella & Beef Patty Melts

Total Time: 41 mins Preparation Time: 30 mins Cook Time: 11 mins

Ingredients

• Servings: 8
• 1 1/2 lbs 93% lean ground beef
• 4 cups diced portabella mushroom caps (about 4 large portabellas)
• 6 tablespoons plain breadcrumbs
• 2 tablespoons worcestershire sauce
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 16 slices rye bread (we use "wheat sourdough" bread instead)
• 6 garlic cloves, peeled
• 8 tablespoons pickle relish (one tbsp per patty melt)
• 8 slices swiss cheese (one slice per patty melt)

Recipe

• 1 position rack in upper third of oven and preheat broiler. line a broiler pan with foil.
• 2 knead together beef, breadcrumbs, worscestershire, thyme, salt and pepper.
• 3 remove gills from portobellos and discard. dice portobellos, then gently fold them into the beef mixture.
• 4 shape into 6-8 patties and place on the foil-lined broiler pan. broil 6-8" from heatsource until cooked through, about 4-6 minutes per side.
• 5 while meat is broiling, toast bread slices. rub each slice of toast on one side with peeled garlic.
• 6 once meat is done, arrange cooked patties on bottom toast slice, top with 1 tbsp of relish, then cover with slice of swiss. remove foil from broiler pan and place patty melts directly onto the broiler pan.
• 7 broil until the cheese is just melted, about 1 minute.
• 8 place patty melts on serving plates and cover with top slice of toast, if preparing "sandwich" style (leave off top slice for lower carb/cal option).
• 9 serve with condiments if desired (we find the garlic and relish add enough flavor). serve with a side salad or veggies of your choice.