Patty Melts

Ingredients

• 2 teaspoons balsamic vinegar 
• 10 ounces button mushrooms sliced
• 6 ounces ground beef sirloin lean
• 4 servings kosher salt and pepper freshly ground
• 10 ounces pd of ground turkey 93% lean
• 8 slices multigrain bread 
• 3 tablespoons olive oil extra-virgin
• 2 medium onions thinly sliced
• 2 ounces swiss cheese thin
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
2. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Push to one side of the skillet; add the mushrooms and cook until browned, about 2 minutes. Season with salt and pepper, then mix the mushrooms and onions together and cook until the onions are golden, about 10 more minutes.
3. Add the vinegar and 2 tablespoons Worcestershire sauce.
4. Transfer the mixture to a bowl and keep warm.
5. Meanwhile, mix the turkey, beef and the remaining 2 teaspoons Worcestershire sauce in a bowl. Shape into 4 equal-size oval patties.
6. Wipe out the skillet, add 1 tablespoon olive oil and place over medium-high heat. Season the patties with salt and pepper and cook until browned on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes.
7. Divide the onions and mushrooms among 4 bread slices; top with a slice of cheese, a patty, another slice of cheese and another bread slice. Wipe out the skillet; add 1 tablespoon olive oil and place over medium heat. Cook the sandwiches in two batches until the bread is toasted and the cheese melts, 1 to 2 minutes per side, adding the remaining 2 teaspoons oil as needed.
8. Photograph by Antonis Achilleos