Prep 30 mins
Cook 10 mins
In 'The Book of Burger' by Rachael Ray
- 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
- Melt 1 tablespoon butter in a medium skillet over med-low heat.
- Add the onion and thyme, season with salt and pepper, and cook until the onion is lightly browned, about 15 minutes.
- While the onion is cooking, combine the beef and Worcestershire sauce in a large bowl; season with salt and pepper and mix thoroughly.
- Score 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.
- Heat the oil in a large nonstick skillet over med-high heat until very hot.
- Cook the burgers, turning once, 10 minutes for medium.
- Top the burgers with the cheese for the last minute of cooking, tenting the skillet with foil, if you like, to help the cheese melt.
- While the burgers are cooking, toast the bread, then spread with the remaining 2 tablespoons softened butter.
- Stir the mustard and a splash of chicken stock into the onions.
- Stir in the parsley, then remove from the heat.
- Place a burger on each of 4 buttered toasts and top with some onions.
- Set the remaining buttered toast on top.