The Ultimate Patty Melt Burger

I used to work at Friendly's, a family restaurant chain where patty melts were a major feature of the menu. The ordinary patty melt is a grilled swiss on rye with a hamburger and some grilled onions inside. But its even better with bacon and mushrooms. My DH's absolute, favorite burger. The prep work takes a little time as you cook each element but if you have the bacon, onions, and mushroom ready ahead you can assemble the patty melts as fast as you can cook a hamburger. Good for race day, game day, or any time you've got a crowd of hearty eaters at your table.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  lbs  ground sirloin
• 3 -4  medium onions, sliced
• 1⁄2 lb bacon
• 1⁄2 lb mushroom, sliced
• 12  slices  rye bread (a hearty, thick-sliced one with seeds is best)
• 12  slices swiss cheese
•  butter

Directions

1. Cut the bacon strips in half. Fry to preferred doneness (I like mine moderately soft).
2. Fry onions in a little butter over medium to medium-high heat until cooked and browned.
3. Fry mushrooms in butter or bacon grease until nicely cooked and a little browned.
4. Form ground sirloin into 6, slightly oval patties. Fry or grill to preferred doneness (I like medium-well).
5. While patties are cooking, make 6 sandwiches of rye bread and cheese. Butter the outsides and cook like a normal grilled-cheese sandwich -- in restaurant-speak this is a "set-up".
6. When set-ups are ready them pry them open and set them on the individual plates.
7. Put cooked patties on one side of the set-up. Top with bacon strips, onions, and mushrooms.
8. Close sandwiches, pin with frilly toothpicks, and cut in half.
9. Offer mayonnaise and/or mustard (preferably brown or Dijon), at the table.
10. I prefer to offer coleslaw (try Recipe #209944 ), or a green salad but really crisp french fries and a pickle on the side are customary.