The Patty Melt

Ingredients

• 1  recipe basic burger 
• 20 oz button mushrooms thinly sliced
• 2 tablespoons parsley fresh chopped
• 0.5 teaspoon thyme leaves fresh chopped
• 12 servings spicy ketchup 
• 2 teaspoons juice of lemon 
• 12 servings asian mayo 
• 12 servings pesto mayo 
• 2 tablespoons olive oil 
• 1 large onion thinly sliced
• 12 servings ranch olé 
• 12 servings salt and pepper 
• 8 ounces swiss cheese cut into 8 slices
• 12 servings the baconator 
• 12 servings the baconator 

Equipment

• frying pan
• grill

Directions

1. Prepare burgers as recipe directs. Keep patties refrigerated until ready to cook.
2. Warm oil in a large skillet over medium-high heat.
3. Add onion and cook, stirring often, until softened, 3 to 5 minutes.
4. Add mushrooms, season with salt and pepper and saut until mushrooms release their liquid and it evaporates, about 12 minutes. Stir in parsley, lemon juice and thyme. Season with additional salt and pepper, if desired.
5. Grill or broil burgers as recipe directs. Top with cheese during last minute of cooking time.
6. Transfer to buns, and spoon mushroom mixture over each.
7. Serve immediately with assorted toppings, if desired.