Categories: Burgers
Ingredients
- 2 tbsp butter, plus softened butter for the bread
- 2 large leeks, white and light-green parts only, halved lengthwise and sliced into 1/2-inch thick half-moons
- Salt
- 1/2 cup chicken stock
- 2 tsp lemon zest plus juice of 1/2 lemon
- 1 1/2 lb. ground beef
- Finely ground white or black pepper
- 1/2 cup chopped mixed fresh herbs (such as chives, thyme, and parsley)
- 2 tbsp sour cream
- 1 large garlic clove, grated
- 1 tbsp olive oil
- 8 slices white or sourdough bread
- 1/2 cup Dijon
- 4 slices Swiss
- 4 slices white American cheese
Directions
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In a medium skillet with a lid, melt 2 tbsp butter over medium heat. Add the leeks. Cook, stirring occasionally, until softened, about 5 minutes; season with salt. Add the stock. Lower the heat to medium-low. Cover and cook, stirring occasionally, until the leeks are very soft, about 10 minutes. Remove the lid and cook, stirring often, until only a little liquid remains, 1-2 minutes more. Add the lemon juice. Remove the melted leeks from heat.
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In a medium bowl, season the ground beef with salt and pepper. Mix in the herbs, sour cream, garlic and lemon zest. Form into 4 thin patties, not thicker than 1/2 inch.
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Heat a griddle or large skillet over medium-high. Add the oil. Cook the patties until cooked through, turning once, 4-5 minutes per side. Wipe the skillet clean.
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Lightly butter 1 side of each slice of bread. Place the bread on a work surface, buttered-side down. Spread 4 slices of bread with half the Dijon. Top with the Swiss, patties, American cheese, and melted leeks. Spread the remaining bread with more Dijon and place on top, buttered-side facing out.
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Heat the same pan over medium. Cook the patty melts until the bread is golden and the cheese is gooey, about 3 minutes per side. Cut each patty melt from corner to corner.