Prep time: 15 mins | Cook time: 20 mins | Servings: 2
Ingredients
- The Beef: 1/2 lb ground beef (80/20 blend), formed into two thin, oval-shaped patties.
- The Bread: 4 thick slices of rye or sourdough bread.
- The Onions: 1 large yellow onion, thinly sliced.
- The Cheese: 4 slices of Swiss or Provolone cheese (or a mix for extra melt).
- The Spread: * 2 tbsp unsalted butter (for sautéing and toasting).
- Optional: A thin layer of Thousand Island dressing or spicy mustard.
- Seasoning: Salt and coarse black pepper.
Instructions
- Caramelize Onions: Melt 1 tbsp of butter in a skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15–20 minutes until they are soft, sweet, and deep golden brown. Remove and set aside.
- Sear Patties: Increase the heat to medium-high. Season the beef patties generously with salt and pepper. Cook in the same skillet for 3–4 minutes per side until fully browned. Remove and set aside.
- Assemble: Butter one side of each bread slice. On the unbuttered side of two slices, layer a slice of cheese, the beef patty, a heap of caramelized onions, and another slice of cheese. Top with the remaining bread slices, buttered side facing out.
- Toast: Place the sandwiches in the skillet over medium heat. Grill for 2–3 minutes per side, pressing down slightly with a spatula, until the bread is golden-brown and crispy and the cheese is completely molten.
- Serve: Slice diagonally and serve hot while the cheese is still gooey.