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!


Recipe Summary

20 mins
20 mins
40 mins
4 large patty melts


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


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.

  • 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