Patty melt with pilsner caramelized onions and mushrooms is the most indulgent make at home burger. Beef patties smothered in two cheeses, caramelized onions and mushrooms, tucked between two slices of rye bread. Serve with mustard to 1,000 island dressing.

Confession time on the blog. This is my first ever patty melt. Normally, anything between two slices of rye bread, like a Reuben sandwich, is right up my alley.

The patty melt was always lumped into the same category as the horseshoe sandwich in my mind. Those were big, messy things that were more like things my brother Nick would eat.

Not me.

Boy, was I wrong!

After eating this patty melt with pilsner caramelized onions and mushrooms, I may never order a regular burger again.

That’s a lie, but this sandwich is THAT good!

It starts with the pilsner caramelized onions and mushrooms. They take the longest to make, but are worth every second. Then it is on to the two 80/20 ground beef patties simply seasoned with salt, pepper, and a little bit of dijon mustard.

Toast that rye bread! While the patties finish cooking, top with a slice of both cheeses.

Top the bread with two cheesy patties and the mushrooms and onions. Slather one side of the bread with either 1,000 island dressing or dijon mustard.

I really want to make these again for Mike and myself as our New Year’s Eve dinner. It might send me to bed early with a food coma but we usually make a little bit of an indulgent dinner for NYE. Last year it was lobster mac and cheese. 

If we can make it to midnight after a big bowl-full of that, I think the patty melt with caramelized onions and mushrooms will be ok.

The Best Patty Melt Sandwich

Yield: 4 Sandwices

Prep Time: 5 minutes

Cook Time: 7 minutes

Caramelized Onion Time (optional): 30 minutes

Total Time: 42 minutes

The best patty melts require 80/20 ground beef, salt, pepper, dijon mustard, caramelized onions, two cheeses, and rye bread.

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Ingredients

• 2 lbs 80/20 ground beef
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp dijon mustard + more for sandwich
• 1 tbsp extra virgin olive oil or avocado oil
• 1 tbsp unsalted butter
• 8-12 slices rye or marbled rye bread
• 4-6 slices Swiss cheese
• 4-6 slices sharp cheddar
• Pilsner Caramelized Onions and Mushrooms (recipe below)

Instructions

1. Heat a large cast iron skillet over a high flame for at least 3 minutes.
2. Form the ground beef into 8-12 equal portions. Form each portion of beef into a flat, circular, thin disc. Lightly brush the tops of each patty with mustard and then season each patty with a little of the salt and pepper on both sides.
3. Add the olive oil to the skillet, swirl to coat. Add 4 patties at a time to the hot pan. Sear on the first side for 4 minutes. add 1/2 the butter to the pan. Flip the burgers and cook on the second side for 3 minutes.
4. While the burger cooks on the second side, add a slice of either cheese to each patty. I like to have one patty with Swiss and one with cheddar on each sandwich so try to keep the cheese distribution even.
5. Remove the burgers from the pan and allow them to cool while you toast the bread. Smear mustard on one of the slices of bread. Top that slice directly on the burgers or add a layer of the caramelized onions and mushrooms in between for a whole new world of flavor.

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Pilsner Caramelized Onions and Mushrooms

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

The best pilsner beer caramelized onions and mushrooms. Great for adding to a dip or sandwiches like a patty melt.

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Ingredients

• 2 tbsp extra virgin olive oil
• 2 yellow onions (vidalia), thinly sliced
• 6 baby bella mushrooms, thinly sliced
• 1 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp black pepper
• 1/2 tsp fresh thyme leaves

Instructions

1. Heat a large skillet over medium/low. Add the oil to the skillet. Heat for one minute.
2. Add the mushrooms and onions. Cook, turning/stirring every 5 minutes for about 25 minutes.
3. Once the onions start to turn a light brown color, add the salt, pepper, and butter. Mix to combine.
4. Once the butter melts, increase the heat to medium.
5. Stir in the beer and thyme. Cook for an additional 10 minutes until the onions are a deep caramelized color.
6. Once caramelized, remove from the pan and store in an air-tight container in the fridge for up to a week.

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