- 1-1/2 pounds of ground chuck
- 1 large yellow onion, sliced
- 1 tablespoon of canola
- 1 tablespoon of butter, plus additional softened butter for the bread slices
- 4 slices of Swiss cheese
- 8 slices of rye bread
Special Sauce
- 2 tablespoons of mayonnaise
- 1 tablespoon of ketchup
- 1/2 tablespoon of sweet pickle relish
- Pinch of sugar
- Salt and Pepper, to taste
Shape the meat into four oval shaped patties. Season with salt and pepper. Make the Special Sauce. Place in the refrigerator for 10-15 minutes.
Heat the oil and butter in a cast iron skillet. Add the onion, salt and pepper; cook over medium high, stirring regularly, for about 5 minutes or until softened. Reduce heat to medium and continue cooking, stirring regularly, until caramelized, about 15-20 minutes. Remove, cover; keep warm.
In the same skillet, heat back up to medium high. Cook the patties on each side for 5-6 minutes or until desired doneness.
Generously butter one side of all of the bread slices. Place, butter side down into a fresh large non-stick skillet and place a slice of cheese on top of each slice of bread. Cook the bread until well browned on the underside. Top each bread slice with one of the meat patties and add some of the special sauce. Top with a slice of buttered bread, butter side out, and carefully turn over to brown the other side, gently pressing down. Cook until well browned, transfer to serving plates and cut on a slight diagonal. Serve immediately.
Sponsor: Utah Beef Council
