Patty Melts with Roasted Zucchini and Creamy Mustard
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Ingredients & Equipment
What we send
- 8 ounceszucchini
- 1/8 ouncechives
- 12 ouncesground beef
- 1 teaspoonhorseradish
- 3 packetsmayonnaise
- 1 packetDijon mustard
- 1 packethoney
- 4 slicesrye bread
- 2 slicesyellow Cheddar cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
- baking sheet
- 10" medium heavy pan or large plate
Preheat oven to 450°F. Rinse zucchini and quarter lengthwise, then cut crosswise into 2-inch pieces, discarding ends. Rinse chives and thinly slice. In a large bowl, combine half of chives, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick—a kitchen helper can do this part. Using your thumb, create a dimple on top of each.
Heat 1 teaspoon olive oil in a large pan over medium heat. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 4 minutes. Flip and continue searing until browned and medium rare, 3-4 minutes more. Transfer burgers to a plate and set aside to rest. Wipe pan clean for Step 5.
Roast zucchini and make sauce
While burgers cook, on a baking sheet, toss zucchini with ½ tablespoon olive oil, ¼ teaspoon salt, and pepper. Arrange in a single layer, spacing apart. Roast until tender, 8-10 minutes. Meanwhile, in a small bowl, stir together horseradish (or use less for a milder flavor), 1½ packets mayonnaise, ½ packet mustard, ½ packet honey, ¼ teaspoon salt, and pepper. Set aside until ready to serve.
Assemble patty melts
Arrange bread slices on a clean, dry surface. Spread remaining mayonnaise over 1 side of each bread slice, then flip. Top plain sides of 2 bread slices with Cheddar, then top with burgers. Finish with remaining bread slices, mayonnaise-side up (mayo doesn't burn the way oil or butter does. Spreading it on the outside will help the sandwiches crisp).
Cook patty melts
Place pan from burgers over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add patty melts. Place a medium heavy pan or large plate on top. Cook until bread is golden and cheese is melted, 2-3 minutes per side. Transfer patty melts to cutting board.
Plate patty melts
Cut patty melts in half on a diagonal and divide between serving plates, along with roasted zucchini. Garnish with remaining chives. Serve with creamy mustard sauce for dipping. Dig in!