Mushroom and Provolone Patty Melts

Ingredients

• 0.3 cup lager beer dark
• 0.3 teaspoon pepper black divided freshly ground
• 8 ounce pre cremini mushrooms 
• 1.5 teaspoons flour all-purpose
• 1 pound ground beef 93% lean
• 1 tablespoon olive oil divided
• 0.3 cup onion divided thinly sliced
• 2.7 ounce provolone cheese reduced-fat
• 1.1 ounce cocktail rye bread 
• 0.3 teaspoon salt divided

Equipment

• bowl
• frying pan

Directions

1. Chop enough of the sliced onion to measure 1/4 cup.
2. Combine chopped onion, beef, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Divide beef mixture into 4 equal portions with moist hands, shaping each into a 4-inch oval patty. Press thumb in center of each patty, leaving a nickel-sized indentation.
3. Heat a large nonstick skillet over medium-high heat.
4. Add 1 teaspoon oil to pan, swirling to coat.
5. Add patties; cook 4 minutes on each side or until done.
6. Heat 2 teaspoons oil in a medium skillet over medium-high heat.
7. Add mushrooms, remaining onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper; saut 3 minutes.
8. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick.
9. Remove from heat; keep warm.
10. When patties are done, remove from large pan. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray.
11. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.