Portabella & Beef Patty Melts

• 1 12 lbs 93% lean ground beef
• 4 cups diced portabella mushroom caps (about 4 large portabellas)
• 6 tablespoons plain breadcrumbs
• 2 tablespoons Worcestershire sauce
• 2 teaspoons chopped fresh thyme
• 12 teaspoon kosher salt or 12 teaspoon sea salt
• 12 teaspoon fresh ground pepper
• 16 slices rye bread (we use "wheat sourdough" bread instead)
• 6 garlic cloves, peeled
• 8 tablespoons pickle relish (one tbsp per patty melt)
• 8 slices swiss cheese (one slice per patty melt)

1. Position rack in upper third of oven and preheat broiler.
2. Line a broiler pan with foil.
3. Knead together beef, breadcrumbs, Worscestershire, thyme, salt and pepper.
4. Remove gills from portobellos and discard.
5. Dice portobellos, then gently fold them into the beef mixture.
6. Shape into 6-8 patties and place on the foil-lined broiler pan.
7. Broil 6-8" from heatsource until cooked through, about 4-6 minutes per side.
8. While meat is broiling, toast bread slices.
9. Rub each slice of toast on one side with peeled garlic.
10. Once meat is done, arrange cooked patties on bottom toast slice, top with 1 tbsp of relish, then cover with slice of swiss.
11. Remove foil from broiler pan and place patty melts directly onto the broiler pan.
12. Broil until the cheese is just melted, about 1 minute.
13. Place patty melts on serving plates and cover with top slice of toast, if preparing "sandwich" style (leave off top slice for lower carb/cal option).
14. Serve with condiments if desired (we find the garlic and relish add enough flavor).
15. Serve with a side salad or veggies of your choice.

ground beef, portabella mushroom, breadcrumbs, worcestershire sauce, thyme, kosher salt, ground pepper, rye bread, garlic, pickle relish, swiss cheese

Taken from www.food.com/recipe/portabella-beef-patty-melts-358053 (may not work)