Hollander Lion Patty Melt

The go-to place for the last three girls’ meals in a row now has been a Belgian influenced restaurant called Café Hollander. It’s a really warm low-key type of place with great wines and beers on tap and a menu of homey favorites. Well, homey if you’re Belgian, so I guess I’m just guessing on that one, but trust me, it’s all really yummy. I have enjoyed two of their signature burgers the Hollander, featuring sautéed mushrooms and Swiss cheese, and the Lion, with Gouda, ale braised onions, and whole grain mustard. They were both heaven, and I recently decided that I needed to recreate that heaven at home. Now, this is by no means takes the place of some serious girl talk over burgers, fries with fantastic dipping sauces, and wine, but it’s a nice substitute while you’re waiting for schedules to work out again soon.

I am making this while Jim is at his brother’s house helping to remodel his bathroom. They only have one in the house, so it’s a whirlwind week of my not having to cook for, or see, him for an entire week. My point? This is a recipe for one, and you’ll want to double, triple, or quadruple accordingly, because you may want 2 or 3 or 4. This is especially excellent with oven fries dipped into remaining garlic mayo.


  • 5 Cremini Mushrooms, sliced
  • 1 Tbsp Butter
  • 1 tsp Thyme, fresh is preferred, but dried will do fine
  • Salt
  • 1 shallot or ½ Red Onion, sliced thin
  • 1 Tbsp Olive Oil
  • ½ cup White Wine or Beer, divided
  • ¼ cup Mayonnaise
  • 4 cloves garlic, divided
  • Beef Patty
  • Swiss Cheese, thinly sliced
  • Whole Grain Mustard
  • Bun or Sliced Italian Bread, toasted


  1. Melt butter over medium heat in sauté pan. Toss in mushrooms and sauté until cooked through, about 5 minutes. Add in thyme and a pinch of salt, and cook for an additional minute or two. Transfer to plate or ramekin.
  2. Add in Olive Oil to warm pan and mix in shallots or onion slices. Sprinkle another pinch of salt into the onions. Turn down heat to a medium-low and pour in about ¼ cup of wine. When that has evaporated and cooked into the onions, add in the other ¼ cup of wine. Once that has cooked into the onions, they should be slightly sweet. Transfer to a plate or another ramekin.
  3. Preheat oven to 500⁰. Roast 3 cloves, with skin on, for 5 minutes. Mince roasted garlic with raw garlic clove and mix into Mayonnaise, or blend everything together with a hand blender. Set aside.
  4. Salt and pepper both sides of beef patty. Over medium heat, sauté hamburger for 3 to 4 minutes each side. Once sides have browned, stack on onions, mushrooms, and then cheese. Turn down heat and cover pan so that cheese can melt, another 5 minutes or so.
  5. While cheese is melting, spread about 1 teaspoon of the garlic mayo on each side of the bum. Spread mustard on top half of bun. Once cheese is melted, place beef patty onto bottom half on bun, top with other half and enjoy!

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