(Saint) Patty Melts

Mushrooms! Beer! Melted cheese! Rye Bread! Burger! It’s a perfect easy dinner for Saint Patrick’s Day: a mushroom and provolone patty melt.

Start by mixing together ground beef, half an onion (finely diced) and salt and pepper. Form the mixture into meatballs.

patty-1

Flatten the meatballs into 4″ ovals.

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Thinly slice the remaining onion half and one package of mushrooms. I used cremini mushrooms.

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Set two skillets on your stovetop. Add a teaspoon of oil to each. Add the onions and mushrooms (along with some salt and pepper) to one and the patties to the other.

patty-5

Cook the patties five minutes per side, or until cooked through. Remove the patties from the skillet when cooked. Drain and reserve the skillet.

patty-3

Once your mushrooms and onions are a golden brown color, stir in a spoonful of flour. Try and get it in the pan, instead of on the pan like I did. Toss to combine.

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Grab your favorite beer (in this case, a Yuengling) and pour in 1/4 cup. Drink the rest. Cook until thickened, about 1 minute.

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Spray rye bread with cooking spray and add it to the reserved skillet. Top with provolone and mushrooms, one patty and an additional slice of cheese.

patty-8

Top with additional bread and flip to toast both sides.

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Remove from the pan when the bread is toasted and cheese is melted. Serve! Pictured here with zucchini fries.

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Mushroom and Provolone Patty Melts
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Ingredients
  1. 1 pound ground beef
  2. 1 tablespoon olive oil, divided
  3. 1 onion, divided
  4. 1 package cremini mushrooms, sliced
  5. 1 1/2 teaspoons all-purpose flour
  6. 1/4 cup beer
  7. 4 slices rye bread
  8. 4 slices provolone cheese
  9. Cooking spray
  10. Salt and Pepper
Instructions
  1. Start by mixing together ground beef, half an onion (finely diced) and salt and pepper. Form the mixture into meatballs.
  2. Flatten the meatballs into 4" ovals.
  3. Thinly slice the remaining onion half and mushrooms.
  4. Set two skillets on your stovetop. Add a teaspoon of oil to each. Add the onions and mushrooms (along with some salt and pepper) to one and the patties to the other.
  5. Cook the patties five minutes per side, or until cooked through. Remove the patties from the skillet when cooked. Drain and reserve the skillet.
  6. Once your mushrooms and onions are a golden brown color, stir in a spoonful of flour. Toss to combine.
  7. Grab your favorite beer (in this case, a Yuengling) and pour in 1/4 cup. Drink the rest. Cook until thickened, about 1 minute.
  8. Spray rye bread with cooking spray and add it to the reserved skillet. Top with provolone and mushrooms, one patty and an additional slice of cheese.
  9. Top with additional bread and flip to toast both sides.
  10. Remove from the pan when the bread is toasted and cheese is melted. Serve! Pictured here with zucchini fries.
Adapted from Cooking Light
Adapted from Cooking Light
Two Forks One Love http://twoforksonelove.com/

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3 Responses to (Saint) Patty Melts

  1. EHayes says:

    Drooling!! Maybe I’ll make these this year. I grew up always having corned beef and cabbage, but I no longer eat red meat or pork, so always looking for something to take it’s place. Maybe a turkey meatball patty melt is it!!

    • jacki jacki says:

      I bet this would be fantastic with turkey. Or, you could substitute a sliced portobello mushroom instead of the small mushrooms and make this a meatless dish!

    • Jacki F Jacki F says:

      I bet this would be fantastic with turkey. Or, you could substitute a sliced portobello mushroom instead of the small mushrooms and make this a meatless dish!

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