The Ultimate Patty Melt Burger

• 2 lbs ground sirloin
• 3 -4 medium onions, sliced
• 1/2 lb bacon
• 1/2 lb mushroom, sliced
• 12 slices rye bread (a hearty, thick-sliced one with seeds is best)
• 12 slices swiss cheese
• butter

1. Cut the bacon strips in half. Fry to preferred doneness (I like mine moderately soft).
2. Fry onions in a little butter over medium to medium-high heat until cooked and browned.
3. Fry mushrooms in butter or bacon grease until nicely cooked and a little browned.
4. Form ground sirloin into 6, slightly oval patties. Fry or grill to preferred doneness (I like medium-well).
5. 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".
6. When set-ups are ready them pry them open and set them on the individual plates.
7. Put cooked patties on one side of the set-up. Top with bacon strips, onions, and mushrooms.
8. Close sandwiches, pin with frilly toothpicks, and cut in half.
9. Offer mayonnaise and/or mustard (preferably brown or Dijon), at the table.
10. 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.

ground sirloin, onions, bacon, mushroom, rye bread, swiss cheese, butter

Taken from www.food.com/recipe/the-ultimate-patty-melt-burger-226773 (may not work)