This retro favourite is easy to make at home and can be doubled for friends. Look for your favourite ground protein to make the patty melt and you will be happy with the results. Use your favourite rye bread for the base and if you want to enjoy it as a sandwich, simply double the bread!
- 1 tbsp (15 mL) canola oil
- 1 small onion, thinly sliced
- 1 pkg (8 oz/227 g) sliced mushrooms
- 1/4 tsp (1 mL) each salt and pepper
- 1 tbsp (15 mL) balsamic vinegar
- 8 oz (227 g) lean ground beef
- 1/4 cup (60 mL) skim milk powder
- 2 tsp (10 mL) Worcestershire sauce
- 1/2 tsp (2 mL) each garlic and onion powder
- 2 slices marble rye bread, toasted
- 2 tbsp (30 mL) mayonnaise or thousand island dressing
- 2 slices cheddar or Swiss cheese
In a large skillet, heat oil over medium high heat and cook onion, mushrooms, salt and pepper, stirring for about 15 minutes or until golden and liquid evaporates. Stir in balsamic vinegar and scrape into a bowl.
Meanwhile, in a another bowl, combine beef, skim milk powder, Worcestershire, garlic and on-ion powder. Shape into 2 oval patties, about 1/2 inch (1 cm) thick. Return skillet to medium heat and cook patties for about 10 minutes, turning once until no longer pink inside.
Spread mayonnaise on bread and top each with mushroom and onion mixture and patty Top with cheese slice and place on baking sheet. Bake in preheated 400 F (200 C) oven for about 5 minutes or until cheese melts.
|Nutritional Information (per serving)|
|Vitamin A||16%||Vitamin C||10%|
*The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
Tip: Substitute ground pork, veal, turkey or chicken for this recipe. You can also try out a plant base ground product to use for a vegetarian option.