This sandwich was made using Livingston Farm’s grass-fed beef. I promise you the beef tastes 100% better than the factory farmed packages wrapped in plastic at the grocery store. It is also much leaner and was raised and slaughtered down the road. This recipe is from Eating Well magazine’s January/February 2008 issue.
Portobello & Beef Patty Melt
- 12 ounces 93%-lean ground beef
- 2 cups finely chopped Portobello mushroom caps, (about 2), gills removed
- 3 tablespoons plain dry breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 slices rye bread
- 1 clove garlic, peeled
- 8 teaspoons pickle relish
- 4 slices Swiss cheese, (2 ounces)
- Position rack in upper third of oven; preheat broiler. Line a broiler pan with foil.
- Gently mix beef, mushrooms, breadcrumbs, Worcestershire, thyme, salt and pepper in a medium bowl until combined. Shape into 4 patties and place on the prepared pan. Broil until cooked though, 4 to 6 minutes per side.
- Meanwhile, toast bread. Rub each slice of toast with garlic.
- Place 1 patty on each piece of toast, top each with 2 teaspoons relish and cover with a slice of cheese. Remove foil and place the sandwiches on the pan; broil until the cheese is just melted, 30 to 60 seconds.