In 'The Book of Burger' by Rachael Ray
My Private Note
Units: US | Metric
- 3 tablespoons butter (2 of them soft)
- 1 large onion, chopped
- ground thyme, 2 pinches
- kosher salt
- 1 1/2 lbs ground chuck
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons extra-virgin olive oil
- 4 thin slices swiss cheese
- 8 slices sandwich bread
- 1 tablespoon Dijon mustard
- chicken stock or water
- 1 tablespoon finely chopped flat leaf parsley
- 1Melt 1 tablespoon butter in a medium skillet over med-low heat.
- 2Add the onion and thyme, season with salt and pepper, and cook until the onion is lightly browned, about 15 minutes.
- 3While the onion is cooking, combine the beef and Worcestershire sauce in a large bowl; season with salt and pepper and mix thoroughly.
- 4Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface.
- 5Heat the oil in a large nonstick skillet over med-high heat until very hot.
- 6Cook the burgers, turning once, 10 minutes for medium.
- 7Top the burgers with the cheese for the last minute of cooking, tenting the skillet with foil, if you like, to help the cheese melt.
- 8While the burgers are cooking, toast the bread, then spread with the remaining 2 tablespoons softened butter.
- 9Stir the mustard and a splash of chicken stock into the onions.
- 10Stir in the parsley, then remove from the heat.
- 11Place a burger on each of 4 buttered toasts and top with some onions.
- 12Set the remaining buttered toast on top.
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Nutritional Facts for Buttered-Toast Swiss Patty Burger
Serving Size: 1 (279 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 633.2
- Calories from Fat 370
- Total Fat 41.2 g
- Saturated Fat 17.6 g
- Cholesterol 140.2 mg
- Sodium 514.7 mg
- Total Carbohydrate 29.9 g
- Dietary Fiber 1.9 g
- Sugars 4.2 g
- Protein 34.0 g
The following items or measurements are not included: