Sunny's Patty Melt Muffaletta

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I saw it on TV and just had to try it. It was absoulutly delish. The meat, cheese, and mushrooms work perfectly together. I would definetly cook this again any day.

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this recipe was totally awesome.I do have one suggestion though, if you happen to own a George Forman Grill you can cook the hamburger on there and you don't have to worry about being a flipper.

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LOVED IT! Just made this for dinner. Very tasty! I had no issues flipping the burger but I always use extra lean ground beef so there was not an issue with grease in the pan. I used applewood smoked bacon and think the smoked mozzarella totally is a must! I love thyme, it's probably my favorite herb so thought that really added great flavor to the onions & mushrooms. This will definitely be on my dinner menu again in the near future!!

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Sunny, this burger was awesome! I didn't have smoked mozzarella, just American, or bacon and served on two pitas. Baking in the oven made it gooey, but not greasy. I could eat this every day! Great flavor, even without all the requisite ingredients. A really fun twist on a cheeseburger. Thanks!

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Awesome burger. My least favorite part was the bread. Next time ill try it on a different bread maybe somethin crusty.

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I love this recipe, my best friend and I saw this on tv and we said we had to try it. And we did, we couldn't find flatbread as big as the one she used so we used smaller ones and made to melts. Flipping was difficult bout we poured the grease off it and flipped it with a spatula. It was hit for a friday night girls night.

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Concept is great. Execution requires some skill. The flatbreads available really didn't seem up to the job so I simply found a muffaletta bread recipe and made that. Extra work but worth it.
The real challenge is the burger. How does one 'place' a 7-8" x 1/2" piece of burger in a hot skillet? A trick not shown in the video. Mine broke apart as I set in it. Flipping? Really? Between the fat from the burger and the extra liquid of the Worcester flipping would have been a disaster - hot fat everywhere. Yes, I saw her do it but I'm not convinced. Since my burger was in pieces anyway, I didn't bother.
So here were our conclusions. Flavor was great. The bread was just right - sturdy but not heavy. I'd make a larger burger (1lb but no larger than the bread. The fillings won't squeeze out the back if the bread can come together. Hey, it's only cooking! But this one had lots of great flavor, texture and looked really appetizing.