Mushroom and TomaTruffle Patty Melts

Mushroom and TomaTruffle Patty Melts

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Mushroom and TomaTruffle Patty Melts

Makes 4 burgers


Who doesn’t love a good patty melt?  Adding sauteed mushrooms and TomaTruffle makes our earthy version a standout.  Warning:  It’s very messy to eat but oh-so-worth it.



2 teaspoons olive oil

8-ounces cremini mushrooms, sliced

pinch of salt and pepper



1 pound ground beef

¼ cup finely diced onion

½ teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

1 teaspoon olive oil

8 slices whole wheat sourdough bread

½ cup mayonnaise

8 ounces Point Reyes TomaTruffle, thinly sliced


Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and a pinch of both salt and pepper.  Sauté for 4-5 minutes until liquid is released and mushrooms are cooked through.  Set aside.  


In a bowl, gently combine beef, onion, garlic powder, salt and pepper.  Divide beef mixture into 4 equal portions shaping each into a 4-inch oval patty about a ¼-inch thick (similar to the shape and size of your bread).


Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Cook patties, pressing gently, until browned but still pink in the center about 2 minutes on each side.  Transfer to a plate.


Wipe out skillet and reduce heat to medium.  Spread the outside of each bread slice with 1 teaspoon mayonnaise.  Assemble patty melts in this order: 1 slice bread (mayo-side-down), 1 slice TomaTruffle, ¼ of reserved sautéed mushrooms, patty, 1 slice TomaTruffle, 1 slice bread (mayo-side-up).  Repeat with remaining ingredients.


Place patty melts in skillet.  Cook until bottom slice is golden brown, about 2-3 minutes, pressing down firmly with a spatula as they cook.  Flip and cook the other side in the same way until cheese is melted.


Serve immediately. 


Note:  This is a great use for a panini press if you have one.  Just assemble the patty melts then put in the panini press to finish cooking.