Growing up, patty melts were that special treat my dad would make on Friday nights. The sizzle of onions hitting the pan, the smell of buttered bread toasting—it was the unofficial start to our weekend. But it wasn’t until I started experimenting in my own kitchen that I discovered the magic of adding mushrooms to this classic sandwich.
Last winter, when Madrid was hit with that unexpected snowstorm, I found myself staring into my fridge wondering what to make with the ground beef I had thawed. The regular burgers felt too… regular. That’s when I spotted some mushrooms tucked away in the produce drawer and thought, “why not?” What happened next was nothing short of a revelation in my kitchen.
This mushroom Swiss patty melt has since become my go-to comfort food. It’s got everything you want in a sandwich—juicy beef, caramelized onions, earthy mushrooms, and melty Swiss cheese, all hugged between perfectly toasted bread. The best part? It’s actually pretty simple to make, even though it tastes like something you’d pay good money for at a diner.
The Magic of a Good Patty Melt
What makes a patty melt different from your regular burger? It’s all about that perfect marriage between a grilled cheese sandwich and a hamburger. The bread is rye (though I’ve been known to use whatever’s in my bread box when cravings strike), the cheese is typically Swiss, and those onions… oh, those onions need to be cooked low and slow until they’re sweet and golden.
But my version kicks things up a notch with mushrooms. Not just any mushrooms—mushrooms that have been cooked until all their water evaporates and they become these intensely flavored, meaty little bites that complement the beef perfectly.
The first time I made this for my neighbor, she asked for the recipe before she’d even finished her last bite. That’s when I knew I had something special on my hands.
Getting Started: The Ingredients
Before we dive into the cooking process, let’s gather everything we need. Nothing worse than getting halfway through and realizing you’re missing something essential!
For the Patties:
- 1 pound ground beef (I use 80/20 for the right balance of flavor and juiciness)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil for cooking
For the Mushrooms and Onions:
- 8 ounces mushrooms, sliced (button or cremini work great)
- 1 large onion, thinly sliced
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme (optional, but adds a lovely herbal note)
For Assembly:
- 8 slices rye bread (sourdough or whole grain work too)
- 8 slices Swiss cheese
- 4 tablespoons butter, softened (for toasting the bread)
- 1 tablespoon mayonnaise (my secret ingredient for the outside of the bread—it creates the most amazing golden crust)
The Heart of the Sandwich: Preparing the Components
Those Incredible Caramelized Onions and Mushrooms
Let’s start with what might be my favorite part of this sandwich—the mushrooms and onions. This step takes a bit of patience, but trust me, it’s worth every minute.
Heat a large skillet over medium heat and add 1 tablespoon of oil and 1 tablespoon of butter. Once the butter is melted, add your thinly sliced onions with a pinch of salt. Now, here’s where patience comes in—cook these babies low and slow, stirring occasionally, for about 15-20 minutes until they’re soft, sweet, and golden brown.
When the onions are about halfway done, push them to one side of the pan and add the remaining tablespoon of butter to the empty space. Toss in your sliced mushrooms and let them cook undisturbed for a couple of minutes. This helps them get that beautiful golden color rather than just steaming. Then give everything a good stir, add the thyme if you’re using it, and continue cooking until the mushrooms have released their moisture and are nicely browned—about 8-10 minutes more.
The first time I made this, I rushed this step and regretted it. The difference between 10-minute onions and 20-minute onions is night and day. So pour yourself a glass of whatever you fancy and enjoy the process.
The Perfect Patty
While your onions and mushrooms are doing their thing, let’s prep the beef patties. In a bowl, combine the ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently with your hands—overmixing can make the patties tough.
Divide the mixture into 4 equal portions and shape them into oval patties that will fit your bread slices. I like to make them slightly larger than the bread since they’ll shrink a bit during cooking.
Heat a tablespoon of oil in another skillet over medium-high heat. Once hot, add your patties and cook for about 3-4 minutes per side for medium doneness. Remember, we’re going to give these another heat when we assemble the sandwich, so it’s okay if they’re slightly underdone at this stage.
Bringing It All Together: The Assembly
Now comes the fun part—putting everything together!
Butter one side of each bread slice. On the non-buttered side of 4 slices, spread a thin layer of mayonnaise (this is optional but adds a nice tang). Top each with a slice of Swiss cheese, then a beef patty, a generous spoonful of the mushroom-onion mixture, another slice of Swiss cheese, and finally the second piece of bread, buttered side out.
Heat a clean skillet over medium heat. Place your assembled sandwiches in the pan and cook until the bread is golden brown and crispy, and the cheese is melty—about 3-4 minutes per side. If you’re making all four at once, you might need to work in batches or use two pans.
A little trick I’ve learned: place a lid over the sandwiches for the last minute of cooking. The trapped steam helps melt the cheese perfectly without burning the bread.
Serving Suggestions
These patty melts are pretty substantial on their own, but if you’re looking to round out the meal, here are some ideas:
- A simple side salad with a vinaigrette dressing cuts through the richness nicely
- Classic diner-style French fries or sweet potato fries
- A small bowl of tomato soup for dipping (seriously, try it!)
- Dill pickle spears—the tanginess is the perfect counterpoint
Make-Ahead Tips and Variations
If you’re planning ahead, you can caramelize the onions and mushrooms a day in advance and refrigerate them. The patties can also be shaped and stored in the fridge, separated by parchment paper, for up to 24 hours before cooking.
As for variations, don’t be afraid to make this recipe your own:
- Try different cheeses—Gruyère, provolone, or even a sharp cheddar work beautifully
- Add some heat with sliced jalapeños or a dash of hot sauce in the beef mixture
- Experiment with different breads—marble rye gives a nice visual appeal, and sourdough adds a tangy dimension
The Recipe
Mushroom Swiss Patty Melt
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 patty melts
Ingredients:
For the Patties:
- 1 pound ground beef (80/20)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil for cooking
For the Mushrooms and Onions:
- 8 ounces mushrooms, sliced
- 1 large onion, thinly sliced
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme (optional)
For Assembly:
- 8 slices rye bread
- 8 slices Swiss cheese
- 4 tablespoons butter, softened
- 1 tablespoon mayonnaise (optional)
Instructions:
- In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Add sliced onions with a pinch of salt and cook, stirring occasionally, for 15-20 minutes until golden and caramelized.
- When onions are halfway done, push to one side of the pan and add the remaining tablespoon of butter. Add mushrooms and cook undisturbed for 2 minutes, then stir and continue cooking with the onions until mushrooms are golden brown, about 8-10 minutes more. Add thyme if using. Transfer mixture to a bowl and set aside. (source:Ineskohl.info)
- While the onions and mushrooms cook, combine ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a bowl. Mix gently and form into 4 oval-shaped patties.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Cook patties for 3-4 minutes per side for medium doneness. Remove from heat.
- Butter one side of each bread slice. On the non-buttered side of 4 slices, spread a thin layer of mayonnaise if using. Top each with a slice of Swiss cheese, a beef patty, a portion of the mushroom-onion mixture, another slice of Swiss cheese, and the second piece of bread, buttered side out.
- Heat a clean skillet over medium heat. Cook sandwiches until golden brown and crispy on both sides, about 3-4 minutes per side. Cover with a lid for the last minute to ensure cheese melts completely.
- Cut in half and serve immediately.
Notes:
- For extra flavor, try adding a teaspoon of beef bouillon to the mushroom-onion mixture.
- If you prefer a thinner patty, divide the beef into 6 portions instead of 4 and use 12 smaller slices of bread.
- Leftovers can be wrapped tightly and reheated in a 350°F oven for 10 minutes.
The first time I served these to my family, there was this moment of silence followed by “wow” that made all the effort worthwhile. That’s the thing about cooking—sometimes the simplest ingredients come together to create something truly special. And this mushroom Swiss patty melt? It’s definitely one of those special recipes that’ll have everyone asking for seconds.
So the next time you’re craving something comforting, skip the drive-thru and give these a try. Your kitchen will smell amazing, and you’ll have created something that’s way better than takeout. Plus, there’s something deeply satisfying about biting into a sandwich you’ve crafted from scratch, watching that cheese pull as you take your first bite…
I’m getting hungry just writing about it. Think I know what I’m making for dinner tonight!
