Prep 20 mins
Cook 20 mins
Our teenage son Joe developed these delicious open-faced cheese burgers, featuring grilled sweet onion, provolone cheese, grilled rye toast, and his favorite steak sauce, while experimenting a few years ago. They’ve been a family favorite ever since. We like to size and season each burger for the appetite and preferences of each dinner guest, then use the cookout calculator at CharcoalBob.com to create a grilling timeline. This allows all burgers to come off the grill at the same time, grilled to the desired doneness for each guest.
- 1 hamburger, for each dinner guest 80% lean ground beef, 3/4 to 1 1/2-inches thick
- 1 slice sweet onion, 3/4-inch thick, for each burger
- 1 slice rye bread, for each burger
- 2 slices provolone cheese, for each burger
- steak sauce
- olive oil
- toothpicks or skewers for grilling the onion
- For the Onions --
- Cut the onions into 3/4" thick slices and put on skewers. Or place enough toothpicks through the sides of each onion slice to hold it together for grilling.
- Coat the onions on each side with olive oil and season lightly with salt and pepper, if desired.
- For the Burgers --
- Gently form the hamburger into the desired thickness for each dinner guest, while shaping it to match the rectangular shape of the slice of rye bread. (It should look like a miniature meatloaf, but with a uniform thickness.).
- Season each burger to the taste of each guest and place on a platter in an order you will easily remember. (The virtual grill at CharcoalBob.com can assist you with this.).
- For Grilling --
- Prepare your grill for a direct-medium fire (350°F to 375°F).
- If using the cookout calculator at CharcoalBob.com, simply follow the Grilling Timeline on your cookout printout, putting on the sweet onions when the time remaining is 10-11 minutes and turning when the time remaining is about 5 minutes.
- Otherwise, grill the burgers to the desired doneness (10-15 minutes total, turning halfway through the grilling time), and grill the sweet onions for about 10 minutes, turning halfway through the grilling time.
- Note when there is 1-2 minutes of grilling time remaining, then melt the provolone cheese on each burger and place the slices of rye bread on the grill, turning when toasted to avoid burning.
- Final Assembly --
- Remove all items from the grill, and remove the sweet onions from the skewers (or remove the toothpicks that were used to hold the onions together).
- Allow the burgers to rest for a few minutes to keep them nice and juicy.
- Drizzle a little of your favorite steak sauce on the slice of toasted rye bread, then place the burger on the rye toast, provolone cheese side down.
- Then drizzle a little more steak sauce on top of the burger, separate the grilled onion into individual rings and place on top of the burger as well.
- Eating Technique --
- With a steak knife and fork, cut through the grilled onion, burger, cheese and rye toast for bite after delicious bite.