- 1 pound lean ground beef
- Salt and pepper, to taste
- 8 oz. button mushrooms, sliced
- 2 T. butter, divided
- 1 T. mustard - I used blue cheese mustard from Trader Joe's
- 8 slices brioche bread
Split the ground beef into 4 equal portions and form into rectangular patties to fit the bread you have chosen. Season the meat on both sides with salt and pepper; let rest.
Prepare the mushrooms by melting 1 tablespoon of butter in a nonstick skillet. Add the mushrooms and sauté they are browned on the edges and fully cooked through. Add the mustard of your choice in the last minute of cooking and stir to evenly coat the mushrooms; remove from the skillet to a bowl and keep warm.
Add the remaining 1 tablespoon of butter to the skillet and melt over medium-low heat. At the same time, heat a heavy skillet (I use a cast iron skillet) over medium-high heat. When the nonstick skillet with the butter is ready, add your pieces of brioche to the skillet and toast the bread on one side, repeating the process until all of the bread is toasted. When the cast iron skillet is hot, add the rectangular patties and fry them without moving them for 2-3 minutes per side, pressing gently with a spatula to encourage browning of the patties, repeating the process until all of the patties are cooked.
To assemble a patty melt, place a patty on a toasted piece of brioche (toasted side down) and top each patty with a generous serving of the mustard-coated mushrooms. Place another toasted piece of brioche over the top of the mushrooms (toasted side up) and serve immediately.
- Yields: 4 servings
- Preparation Time: 25 minutes