Who doesn’t love a patty melt? Patties, buttered bread, lots of ooey-gooey cheese, and in this case, Portobello mushrooms? Yes, please! Add in a little Southern Comeback Sauce (a remoulade/thousand island dressing-esque dipping sauce invented in Mississippi made for enjoying sinful dishes just like this) and you’ll have to hit the gym for a week. But, it’ll be so worth it.
Start off this Portobello Patty Melt with Southern Comeback Sauce recipe by grilling your onion. Down here, we use Vidalia onions, but any sweet onion will do. Just oil it up, hit it with a little salt, and slap it on the grill. If you are deft, you can slide a pair of tongs under it when the first side has nice char marks and flip it in one piece. If it falls apart, who cares? It’s ultimately going to be smothered by a whole lot of cheese.
Next, grill your mushrooms after trimming the stems and removing the gills (that feathery stuff on the underside of the cap). Grill mushrooms cap-side down first because you’ll get an automatic “time to flip” cue when liquid wells up in the cap.
Okay, controversy alert: You can grill the burger at this point. Or you can cook ‘em up in a cast-iron skillet that’s heated on the grill grates over medium-high heat. That’s how I do it. Just cook for 15 minutes before adding the patty. Why? I just love the sear you get on a burger with a cast-iron skillet. Talk about sizzle on the grill.
To complete this dish, butter some rye bread, and add it to the skillet. Then, top with cheese, the hamburger patty, a mushroom cap, lots of Comeback sauce, and even more cheese. Butter the second piece of bread to top it all off and flip once before serving. Wait for everyone to “Comeback” for seconds.
Portobello mushrooms add more meaty flavor to a classic patty melt and Southern Comeback Sauce adds an extra kick.
- 4 Portobello mushroom caps
- Vegetable oil
- 1 large Vidalia onion
- 1 pound ground chuck
- 16 slices Baby Swiss cheese
- 4 tablespoons butter
- 8 slices rye bread
- Cast-iron skillet
- ½ cup mayonnaise
- ¼ cup extra-virgin olive oil
- ¼ cup chili sauce
- ¼ cup ketchup
- 2 teaspoons Worcestershire Sauce
- 2 teaspoons yellow mustard
- 1 teaspoon pepper
- ¼ teaspoon paprika
- ¼ teaspoon hot sauce
- 1 tablespoon lemon juice
- Preheat grill to medium-high heat.
- Trim the stems off mushrooms and remove the gills with a spoon. Brush with oil.
- Grill mushroom caps cap-side down until liquid wells in center of each cap. Flip and continue grilling 4-5 minutes or until tender. Set aside.
- Slice the onion into thick slices, brush with oil, and grill on one side until nice char marks appear. Flip and grill on the other side until tender. Set aside.
- Put the cast-iron skillet on the grill and heat, with lid closed, for 15 minutes.
- Form the ground chuck into four thin patties. Salt and pepper each patty. With your thumb, add an indentation in the middle of each patty so they will cook evenly.
- When the skillet is hot, add a little oil to the pan and add the hamburger patties. Grill until a nice crust forms on the bottom of the patties, about 4-5 minutes. Flip and continue cooking until the other side has a nice crust. Reserve.
- On your stovetop, heat a skillet to medium heat. Butter a slice of rye bread and add it to the skillet. Top with two slices of the cheese, a hamburger patty, a mushroom cap, Comeback Sauce and two more slices of cheese. Butter the second piece of bread and place it on top of the sandwich.
- When the bottom piece of bread is nicely browned, flip the sandwich and brown the other side. Serve immediately.
- Combine all ingredients in a bowl and mix thoroughly.
- Chill for 30 minutes before enjoying.