Portabella & Beef Patty Melts

Ingredients

• 1 1/2 lbs 93% lean ground beef
• 4 cups diced portabella mushroom caps (about 4 large portabellas)
• 6 tablespoons plain breadcrumbs
• 2 tablespoons Worcestershire sauce
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon kosher salt or sea salt
• 1/2 teaspoon fresh ground pepper
• 16 slices rye bread (we use "wheat sourdough" bread instead)
• 6 garlic cloves, peeled
• 8 tablespoons pickle relish (one tbsp per patty melt)
• 8 slices swiss cheese (one slice per patty melt)

Directions

1. 1

   Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.

2. 2

   Knead together beef, breadcrumbs, Worscestershire, thyme, salt and pepper.

3. 3

   Remove gills from portobellos and discard. Dice portobellos, then gently fold them into the beef mixture.

4. 4

   Shape into 6-8 patties and place on the foil-lined broiler pan. Broil 6-8" from heatsource until cooked through, about 4-6 minutes per side.

5. 5

   While meat is broiling, toast bread slices. Rub each slice of toast on one side with peeled garlic.

6. 6

   Once meat is done, arrange cooked patties on bottom toast slice, top with 1 tbsp of relish, then cover with slice of swiss. Remove foil from broiler pan and place patty melts directly onto the broiler pan.

7. 7

   Broil until the cheese is just melted, about 1 minute.

8. 8

   Place patty melts on serving plates and cover with top slice of toast, if preparing "sandwich" style (leave off top slice for lower carb/cal option).

9. 9

   Serve with condiments if desired (we find the garlic and relish add enough flavor). Serve with a side salad or veggies of your choice.