Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I love patty melts. This one rocks big time.. It is double the goodness.

I use a cast iron gtrill to toast my sandwiches.


3/4 Cup Mayonaise
1/4 Cup Yellow Mustard
2 Tbsp. Dijon Mustard
1/4 Cup Dill Relish most juice drained off
3 Tbsp Creamy Horseradish Sauce (Bottled)
1 1/2 Tsp Minced Garlic

2 Tbsp. canola oil
5 Tbsp. Unsalted Butter
2 Large Shallots finely chopped
2 Tbsp Garlic finely chopped
2 Tbsp. Fresh Thyme finely chopped
1 Tsp Salt
1 1/2 Tsp Pepper
2 softball size sweet onions sliced thinly

3 Pounds Ground Sirloin (80/20)
4 Tbsp Softened UNsalted Butter
2 Tbsp A-1 Thick and Hearty Sauce
1 Tbsp Minced Garlic
2 Tbsp Grated Shallot
3 Tsp Kosher Salt
3 Tsp Course Ground Pepper
2 Tbsp Beef Broth

Oil for brushing on grill

12 slices thick cut Pancetta
12 slices American Cheese
12 slices of Heriloom Beefsteak Tomatoes seasoned with salt and pepper

12 1/2 inch Slices Bakery Quality Light Rye ( I use a loaf 5-6 inches wide
5 Tbsp salted butter melted
1 Tbsp Garlic Powder
1 Tbsp Itallian spice
2 Tbsp Dried Parsley flakes
12 slices Baby Swiss


Heat half of a gas grill on Medium/High. Heat the other half to Medium.

Prepare the patties. Cimbine softened butter with A-1 sauce,garlic shallot, salt and pepper. Add mixture to beef along with the broth. Mix thouroughly but do not handle too much. Pat meat into a large rectangle. With the side of your hand of a knife, m, ake a line horizontlally and vertically. Divide each rectangle into three. Make 12 patties the size and shape of your bread.
Put a slight indentation in the center of the burger, to help it cook evenly. Put patties aside until your ready to grill.

Prepare the Mustard Sauce. Combine all ingredients in a bowl and set aside until you are ready to assemble.

Prepare your onions and mushrrooms. ON the Medium Side of the grill Combine the oil and butter in a deep heat proof skillet. Add Shallots and garlic and saute until onions are translucent. Add the mushrrooms and saute for 3-4 minutes and add the sliced onions. Continue to cook untill onions become brown and soft.. Remove from direct heat and keep warm until yiou are ready to assemble burgers

To cook the burgers. Using a soft cloth soaked in vegetable oil. Rub the grill using tongs. Place burger patties on the Hight sidfe of the grill. Close the lid and cook for 4 minutes undisturbed. Turn once and cook for
3 mor minutes. Add a slice of American cheese to each patty and close for another minute to melt cheese.

Set Patties aside to rest.

Heat up a grill or large flat bottom pan to toast the sandwiches.

TO ASSEMBLE: Spread 6 slices of Rye generously with Mustard saue. Top witth a slice of Baby Swiss.anda slice of tomato.
en add a burger patty (Cheese side up) Top with a slice of Pancetta.Spoon a generous amount of onions and mushrooms on top of the Pancetta and cover with a second patty(Cheese side down) Then add another piiece of Panetta and finish with a slice of baby swiss
and a slice of tomato.

Melt the butter and mix in the garlic and spices.

Spread the other 6 slices of rye with Mustard Sauce and place sauce side down on all the burger assemblies.
With a basting brush, Brush the tops generouslywith the melted butter mix.

Place Burgers Buttered side down on heated grill. Close lid for a few minutes until bread is toasted. Baste the Bread top with the melted butter and toast on the other side as you would with a grilled cheese.