Executive Chef Andrew Turner's "Mustard Only" Patty Melt
In honor of Father’s Day, we asked our Executive Chefs to dish up a recipe passed down from — or inspired by — their fathers.
Chef Andrew Turner, Executive Chef of Searsucker Austin, fondly recalls trips to the diner with his Paps as a kid.
“My Dad likes simple and straight forward dishes, and I always remember him ordering Patty Melts whenever we went out to diners. He despises ketchup and mayo, but was obsessed with anything mustard!”
Inspired by his father’s penchant for the tangy sauce, along with Mr. Turner Senior’s insistence that Chef Andrew open up a “Mustard Only,” restaurant, Chef Andrew has created the “Mustard Only Patty Melt.”
This Dad-inspired dish features smoked Shishito relish, whole grain mustard-Mornay sauce, raclette cheese, seared Hon-Shimeji Mushrooms — and an egg for good measure! View the recipe below and try it out for yourself!
1 qt. Shishito peppers de-stemmed
1/2 yellow onion
1 tbsp. smoked walt
1 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 tsp. pepper
Sear the Shishito’s and yellow onions in a really hot cast-iron pan. Chef Andrew put them through a meat grinder, but asserts that a food processor will do just fine. Mix in rest of ingredients.
4 tbsp. butter
4 tbsp. all-purpose flour
1 qt. whole milk
3 cups shredded white cheddar
1/2 cup whole grain mustard
Melt the butter and whisk in the flour. Cook the roux over a very low flame for 10 minutes. Slowly whisk in the cold milk and bring to a simmer until thickened. Pull off heat and whisk in all remaining ingredients.
2 thick slices of nice Sourdough or Rye bread
9 oz. Ground Beef formed into an oval to fit the bread
2 tbsp. Dijon mustard
3 tbsp. Shishito relish
1/2 cup Hon-shimeji mushroom
2 slices of Raclette or Swiss cheese
1/4 cup Whole Grain Mustard-Mornay
Salt & Pepper
Start by getting a cast-iron pan hot. Season the beef with salt and pepper and place in the cast-iron pan. Cook to desired temperature and then melt the raclette cheese on top. You can use that same pan to sear the hon-shimeji mushrooms until golden brown. For the bread, brush with olive oil or melted butter and place on a medium-high grill just until you can get marks on both sides. Have your mornay sauce heating up in a small sauce pan. To build your patty melt, spread the Dijon mustard on both the top and bottom pieces of the grilled bread. Then spread a healthy layer of the shishito relish on the bottom piece of bread. Place the patty on top of the bottom piece of bread then smother with the mornay sauce. Then you just need to add the mushrooms and the fried egg and you’re ready to enjoy.