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Aussie Grass-Fed Beef and Lamb Patty Melt with Mushroom and Bacon Gravy

Aussie Grass-Fed Beef and Lamb Patty Melt with Mushroom and Bacon Gravy

  • Author: athomewithrebecka
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Entree
  • Method: Stove Top
  • Cuisine: American

Description

Aussie Grass-Fed Beef and Lamb Patty Melt with Mushroom and Bacon Gravy


Ingredients

Scale
  1. 15 ounces’ True Aussie Ground beef
  2. 3 ounces True Aussie Ground Lamb
  3. 2 pounds Mixed Mushrooms (baby portabella, white button) divided
  4. 1 1/2 cups Heavy cream
  5. 22 slices Bacon, (about 24 ounces) 16 slices cooked whole, 6 cooked and chopped, all bacon fat reserved
  6. 2 1/2 teaspoons flour
  7. 2 sticks Challenge butter, 1 cup
  8. Marbled Jewish Rye Bread
  9. 16 slices Swiss cheese
  10. 1 large Sweet Onions
  11. 1 bunch green onions, chopped
  12. 1 tablespoon fresh chopped rosemary
  13. water to the thin gravy if necessary
  14. Rosemary seasoned sea salt
  15. Fresh cracked black pepper to taste
  16. Long rosemary sprigs for garnish
  17. Mixed mushroom for garnish

Instructions

  • Cook 8 strips thin cut bacon till crisp. Drain on a paper towel and set aside. Remove bacon fat to a small bowl. 
  • Chop and cook remaining 6 slices of bacon. Leave 1 tablespoon bacon drippings in pan, reserve the rest. Drain on a paper towel and set aside. Reserve remaining bacon fat.
  • Slice large sweet onions thinly, sauté in 1 tablespoon bacon drippings and 1 tablespoon Challenge Butter until caramelized. About 15 minutes. Season with salt and pepper. Set aside
  • Chop 1 bunch large green onions (both green and white parts) makes about 2 cups. Set aside

Sliced Mushroom Blend: 

  • Slice 2 ½-pounds mushrooms thinly. Heat a large sauce pan over medium high heat. Add 2 tablespoon bacon drippings and 2 tablespoon Challenge Butter, 1 cup of green onions, 2 teaspoons fresh chopped rosemary, and sliced mushrooms. Cook until crisp and caramelized, (About 5 minutes)
  • Season with a pinch salt and pepper. Set aside to cool.
  • Once mushroom are slightly cooled chop mushrooms in the Kitchen Aid 3.5 Cup One-Touch 2 speed chopper. Set aside half the mixture for blended burgers and half for the for mushroom gravy.

Blended Burger:

  • In a large bowl combine 15 ounces True Aussie Ground Beef, 3 ounces True Aussie Ground Lamb, 1 cup chopped green onion, 2 cups cooled, chopped mushroom blend.
  • Season with 1 teaspoon salt and 1 teaspoon cracked black pepper.  With your hands or a large spoon, combine the mixture just till blended. Don’t overwork the meat. 
  • Divide blended burger mixture equally into 4 balls. Place the balls on a parchment line baking sheet and shape into 4, 1/4-inch rectangle patties.
  • In a large sauté or grill pan, melt 1 tablespoon Challenge Butter and cook burgers for 3-4 minutes per side or until just cooked through. Transfer to a plate. Reserve drippings

Mushroom Gravy:

  • Add 1 tablespoon bacon drippings, 2 tablespoon Challenge Butter to a large sauce pan. Heat over medium high. Once bacon drippings and butter are melted add 2 ½ teaspoons flour. Cook for 1-2 minutes stirring constantly.
  • Whisk in 1 cups heavy cream. Continue whisking until all the flour mix is incorporated and there are no lumps. Add remaining ½ cup cream and blend well.
  • Reduce heat to low. Add 1 tablespoon Challenge Butter, remaining Mushroom Blend, reserved burger drippings, and chopped bacon. Stir to combine. Season with 1 teaspoon salt and fresh cracked pepper. Keep warm

Making the Patty Melt: 

  • Butter 8 slices Marbled Jewish Rye bread with Challenge butter. Using a large sauté or grill pan turn heat to medium and place 4 slices bread, butter side down in the pan
  • Add 2 slices Swiss cheese to each piece of bread, lay two slices bacon on top of 2 of 2 cheese breads and a cooked burger patty on top of 2 of the pieces of bread.
  • Top both burgers with caramelized onions, 2 more slices bacon for each burger, and top with 1-2 tablespoon mushroom gravy.
  • Cover the burger with second slice of bread and cook for 2-3 minutes. Carefully, flip patty melt over and continue cooking until cheese is melted, about 3 more minutes or until heated through.

Notes

  • Skewer burgers with rosemary sprigs and serve with additional mushroom-bacon gravy. ENJOY!

Keywords: Aussie Grass-Fed Beef and Lamb Patty Melt with Mushroom and Bacon Gravy