The Finished Product
Looks good, don't it? Here's how to make it.
Burger patty, lots of sliced onions, even more butter, plenty of cheese, and white rye bread.
Sprinkling the melted butter with kosher salt gives it the salty kick of the salted butter I remember from childhood grilled cheeses.
Swirl the Bread
After placing the bread in the butter, swirling it around as it cooks helps for more even, crisper, tastier browning. Toasting the inner side of the bread helps give the cheese a jumpstart on melting.
A full two slices each of American and Swiss provides a balance of gooiness and flavor.
Shaping a ground chuck patty into the same size as the bread ensures good meat-to-bun distribution.
Not much to say here that the picture doesn't already explain. I'll leave it at that.
All the browned bits that the burger leaves behind is flavor just asking to be soaked up by...
...the onions. This photo was taken only 30 seconds after the onions were added to the pan and the meat juices were deglazed by the liquid they exuded. How now, brown co...onion?
Good burger patties exude juice. It's a fact of life. Best use'em to improve our sandwich. How, you might ask?
Why, by adding it to the caramelizing onions, of course! Welcome to flavor country.
By repeatedly deglazing with meat juices and water, you can brown onions in a quarter the time it normally takes. The French got nothing on this one, baby.
Bread, cheese, onions, patty, ready to grill. you can fit a full cup's worth of raw onions on a single sandwich after they've been cooked down.
Low and Slow
Low heat allows you to brown the bread and melt the cheese without scorching the butter.
Cheesy, beefy, sweet, crisp, buttery, and downright delicious.
Does Ed like it? He seems skeptical, but...
...Robyn sets him straight. Cheers!