← Nouns Cooking · American

Ingredients

• 3 tbsp Butter, plus extra for the bread
• 2 Onion, thinly sliced
• 450 g minced beef, about 20% fat
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 2 tsp Worcestershire sauce
• 1 tsp Salt
• ½ tsp Black pepper
• 8 slices rye or sourdough bread
• 8 slices Swiss cheese (Emmental)
• 4 tbsp Mayonnaise

Method

1. Melt 2 tbsp butter in a large frying pan over medium-low heat. Add the onions with a pinch of salt and cook, stirring now and then, for 25–30 min, until soft, sticky and golden brown. Scrape into a bowl.
2. Mix the beef with the garlic powder, onion powder, Worcestershire, salt and pepper. Shape into 4 thin oval patties roughly the size of the bread.
3. Wipe the pan, add the remaining butter and turn the heat to medium-high. Cook the patties for 3 min per side, until browned and cooked through to 71°C (160°F). Set aside.
4. Spread one side of each bread slice with mayonnaise. Build the sandwiches mayo side out: bread, cheese, patty, onions, cheese, bread.
5. Wipe the pan again and cook the sandwiches over medium-low heat for 3–4 min per side, pressing lightly, until crisp and the cheese is oozing. Add a knob of butter when you flip for extra colour.
6. Halve and serve straight away, with pickles and chips if you like.

Tips

• Mayonnaise on the outside browns more evenly than butter and doesn’t burn as quickly.
• Caramelise the onions a day ahead to make this a 20-minute supper.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks The Modern Proper