Ground Beef and Portobello Sourdough Melt
This ground beef and Portobello recipe makes a great lunchtime meal, and kids love it. You can also add other toppings to your burger, such as tomatoes, etc.
Equipment
Baking sheet (rimmed)
Aluminum foil
Large mixing bowl
Instant-read thermometer
Toaster or toaster oven
Spatula (heatproof)
Ingredients
1 pound ground beef (minced beef) - lean, about 450g; also called minced beef
2 large Portobello mushrooms - finely chopped
1 tablespoon Worcestershire sauce
5 tablespoons breadcrumbs - about 35g
¼ teaspoon salt - adjust to taste
1 teaspoon thyme - fresh ; finely chopped, or ½ teaspoon dried thyme- 6 slices sourdough bread
¼ teaspoon ground black pepper- 4 tablespoons pickle relish - about 60ml; roughly 2 teaspoons per melt
6 slices cheddar cheese - or any of your favorite cheese- 6 tablespoons garlic butter - about 85g
Instructions
- Preheat your broiler to high (about 500°F / 260°C). Position the oven rack so the baking sheet will sit approximately 4 inches (10cm) from the heating element. Line a rimmed baking sheet with aluminum foil.
- In a large mixing bowl, combine the ground beef, breadcrumbs, chopped Portobello mushrooms, Worcestershire sauce, thyme, pepper, and salt. Mix until just combined — avoid overworking the meat. Divide into 6 equal portions and shape into flat patties about ½ inch (1.5cm) thick. Place on the foil-lined baking sheet. Broil for approximately 5 minutes per side, or until the internal temperature reaches 160°F (71°C).1 pound ground beef (minced beef), 5 tablespoons breadcrumbs, 2 large Portobello mushrooms, 1 tablespoon Worcestershire sauce, 1 teaspoon thyme, 1/4 teaspoon ground black pepper, 1/4 teaspoon salt
- While your patties are cooking, toast your bread, then spread a small amount of garlic butter on each piece. If you don't have garlic butter, you can rub some garlic on each piece of toast.6 slices sourdough bread, 6 tablespoons garlic butter
- Place each cooked patty on a piece of garlic-buttered toast. Top each with 2 teaspoons of pickle relish, then cover with a slice of cheddar cheese. If the baking sheet has excess juices, line a clean sheet with fresh foil. Transfer the assembled melts to the tray and return to the broiler for 1–2 minutes, watching closely, until the cheese is fully melted and just starting to bubble.4 tablespoons pickle relish, 6 slices cheddar cheese
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Store bread and patties separately — assembled melts go soggy overnight.
Freezer-friendly: Freeze cooked patties for up to 2 months. Thaw overnight in the fridge before reheating. You can also freeze raw shaped patties between parchment sheets and broil from frozen, adding 3–4 minutes per side.
Make-ahead: Mix and shape raw patties up to 24 hours ahead and refrigerate, covered, until ready to broil.
Substitutions: Swap sourdough for ciabatta or a sturdy rye. Swiss, provolone, or pepper jack work in place of cheddar.
Pro tip: Press chopped Portobello mushrooms in a paper towel before mixing with the beef to remove excess moisture — this helps the patties hold together under the broiler.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 42gProtein: 27gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 96mgSodium: 975mgPotassium: 486mgFiber: 2gSugar: 5gVitamin A: 556IUVitamin C: 1mgCalcium: 187mgIron: 5mg
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