Mushroom and Provolone Patty Melts
Your family won’t believe this comforting sandwich is light. For the kids, use beef broth instead of beer, and try mild wheat bread.
How to Make It
Step 1
Chop enough of the sliced onion to measure 1/4 cup. Combine chopped onion, beef, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Divide beef mixture into 4 equal portions with moist hands, shaping each into a 4-inch oval patty. Press thumb in center of each patty, leaving a nickel-sized indentation.
Step 2
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan, swirling to coat. Add patties; cook 4 minutes on each side or until done.
Step 3
Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add mushrooms, remaining onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.
Step 4
When patties are done, remove from large pan. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.
Chef's Notes
This updated version of Mushroom and Provolone Patty Melts is based on a recipe that originally ran in Cooking Light, October 2010. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.
You May Like
Gunnie's Review
Hubby loved it! It was a little more difficult than I anticipated, but I'm sure it will be even better then next time! A very good burger!
heritage5151's Review
yummy
sedutta's Review
This was a great meal. I followed the recipe exactly, except I used some buffalo meat I found at the grocery store. The flavor of the mushrooms went great with the rye bread.
Pasqualy's Review
The beer/broth is making it runny. Leave out it has enough flavor without them. I added some garlic.
Not bad.
sushilover's Review
This is a good solid recipe and makes a very hearty dinner. The rye bread and the beer are a must. It's what sets this recipe apart from the rest. My family requests this recipe quite often. We bbq the patties when the weather is nice.
CMLucas's Review
Outstanding is a good way to describe this sandwich. Served on Pumpernickel and used brown beer but followed the recipe otherwise. Will definitely make again.
Joycehm's Review
Delicious! I had no problem with the mushrooms falling apart when flipping, but then I did it a little differently: when the patties were just done I topped them with the mushroom mixture and placed the cheese on top, covering the pan with a lid till the cheese melted with the mushrooms. From there to the bread and proceed as the recipe directs. Foolproof and just scrumptious! BTW, I'm not a fan of rye bread so used slices of French bread instead.
carolfitz's Review
Very good sandwich. Did three cheats. Sprinkled some Montreal steak seasoning on the patties. Grated very good provolone and topped the hot patties so the cheese melted on its own. Used lightly toasted bread rather than browning in the skillet. Served with a chopped salad and the recommended potato wedges. Great on a cold & rainy night.
LisaEJ's Review
Delicious weeknight dinner...definitely think the beer added to the flavor. I used bella mushrooms and rye bread. Served with the recommended potatoes and a green salad. easy to adapt for little kids by just omitting the mushroom/onion on theirs.
Good!