Buttered Toast Swiss Patty Burger Food

THE ULTIMATE PATTY MELT BURGER

Steps:

• Cut the bacon strips in half. Fry to preferred doneness (I like mine moderately soft).
• Fry onions in a little butter over medium to medium-high heat until cooked and browned.
• Fry mushrooms in butter or bacon grease until nicely cooked and a little browned.
• Form ground sirloin into 6, slightly oval patties. Fry or grill to preferred doneness (I like medium-well).
• 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".
• When set-ups are ready them pry them open and set them on the individual plates.
• Put cooked patties on one side of the set-up. Top with bacon strips, onions, and mushrooms.
• Close sandwiches, pin with frilly toothpicks, and cut in half.
• Offer mayonnaise and/or mustard (preferably brown or Dijon), at the table.
• 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.

SWEET BUTTER TOASTS

Steps:

• Mix the sugar and cinnamon in a small bowl, if desired. Melt the butter on a heavy griddle over medium heat. Coat both sides of the bread slices with the melted butter on the grill and arrange on grill. Sprinkle with sugar. Once bread has nice grill marks, about 2 minutes, flip over and grill the sugared side for 2 minutes until caramelized. Transfer the toasts to a plate, sugar side up. Cool slightly, then cut diagonally in half. Eat toasts sugared side down.

BUTTERED-TOAST SWISS PATTY BURGER

Steps:

• Melt 1 tablespoon butter in a medium skillet over med-low heat.
• Add the onion and thyme, season with salt and pepper, and cook until the onion is lightly browned, about 15 minutes.
• While the onion is cooking, combine the beef and Worcestershire sauce in a large bowl; season with salt and pepper and mix thoroughly.
• Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface.
• Heat the oil in a large nonstick skillet over med-high heat until very hot.
• Cook the burgers, turning once, 10 minutes for medium.
• Top the burgers with the cheese for the last minute of cooking, tenting the skillet with foil, if you like, to help the cheese melt.
• While the burgers are cooking, toast the bread, then spread with the remaining 2 tablespoons softened butter.
• Stir the mustard and a splash of chicken stock into the onions.
• Stir in the parsley, then remove from the heat.
• Place a burger on each of 4 buttered toasts and top with some onions.
• Set the remaining buttered toast on top.