Open Face Patty Melts with Horseradish Sauce
Wasn't sure what I'd do with the pound of ground beef we thawed out today, and suddenly whipping up some easy, cheesy patty melts sounded delicious. Not pretty because I let mine melt a little too long while multi-tasking so I had to scoop some cheese back on top, but yummy!
Open Face Patty Melts with Horseradish Sauce
Wasn't sure what I'd do with the pound of ground beef we thawed out today, and suddenly whipping up some easy, cheesy patty melts sounded delicious. Not pretty because I let mine melt a little too long while multi-tasking so I had to scoop some cheese back on top, but yummy!
Cooking Instructions
- 1
Shape beef into 4 patties about 1/4" thick (I made mine square to fit my bread hehe). Sprinkle both sides of each patty with desired amount of your favorite burger seasoning.
- 2
Heat a skillet over medium heat. Add about 2 tsp oil to help prevent sticking. When hot add burger patties. Cook until first side is browned, about 2-3 minutes. Flip patties. Place 2 slices of cheese on each patty.
- 3
Turn heat down to low. Place lid on skillet. Continue cooking until cheese is melted, about another 2-3 minutes (yes, that will be enough to cook the burgers through).
- 4
While patties finish cooking mix mayo, horseradish, and ketchup in a small bowl and toast your bread. Plate toast. Spread a little sauce on each piece of toast. Place patty on top, cheesy side up. Enjoy!
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