This is a simple burger with a Portuguese flair--our take on a traditional patty melt. My husband is Portuguese and almost everything we cook has some form of garlic, onion, and olive oil. The linguica really puts this over the top!

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 large patty melts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix ground beef, garlic, water, and pepper in a bowl. Form into 4 large patties and place in the refrigerator to chill while onions cook.

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  • Heat oil in a large skillet over medium-high heat; stir in onion and sprinkle cumin over top. Saute until onions are light brown and limp, 5 to 7 minutes. Remove onions to a bowl.

  • Slice sausage lengthwise into 4 pieces. Place in the hot skillet and cook until browned, about 2 minutes per side. Remove to a plate.

  • Take patties out of the refrigerator and place in the skillet. Cook until no longer pink in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top each patty with a slice of American cheese; cook until cheese begins to melt, 1 to 2 minutes. Add a sausage slice to each patty. Remove patties to a plate.

  • Butter all bread slices on one side. Place 4 pieces bread, buttered-sides down, in the skillet. Place patties on top, add mustard to taste, top with sauteed onions, and place the remaining bread, buttered-sides up, on top. Cook until light brown and toasted, about 2 minutes per side.

Cook's Notes:

If you can't find linguica you may substitute Mexican chorizo or Portuguese chourico sausage.

The water added to the hamburger mixture helps to keep the burger moist.

Nutrition Facts

1002 calories; protein 48.6g; carbohydrates 48.7g; fat 67.7g; cholesterol 171.1mg; sodium 1465.4mg. Full Nutrition
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