- 1 lb Laura's Lean Ground Beef
- 6 tbsps Unsalted butter (room temperature, divided)
- 1 Spanish onion (extra large, sliced)
- Kosher salt and ground pepper to taste
- 2 tbsps Cognac or brandy
- 1 1/2 tsps Granulated garlic
- 1 1/2 tsps Onion powder
- Avocado oil
- 4 slices Sandwich bread
- 1/4 cup Dijon mustard (divided)
- 8 slices Swiss cheese
- Deli-style dill pickles for serving
*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Total Time: 55 Minutes
Serving size based on 1 cup (242g)
Recipe credit: Shereen Pavlides, host of Cooking with Shereen and cookbook author.
1. Heat one side of the grill over medium-low heat and the other side over medium heat.
2. Once the grill is well heated, add a 10-inch cast iron skillet over the medium-low heated side of the grill. Melt 2 tablespoons butter in the skillet. Add the onions and season with salt and pepper. Toss occasionally until caramelized, 25 to 30 minutes, cradling the heat between medium-low and low heat. Don’t burn the onions.
3. Deglaze the pan with cognac or brandy until reduced by 95%, 30 to 45 seconds. Remove from the heat. Transfer the onions to a medium bowl and wipe the skillet clean. Keep the grill heated.
4. Meanwhile, add the ground beef, gálick powder and onion powder into a large bowl and season with salt and pepper. Using clean hands mix the meat until combined. Divide and form four burgers then smash them, using the back of a spatula until 1/4-inch thick onto parchment paper.
5. Lightly drizzle avocado oil over the burger patties to moisten the spices and lightly coat the patties. Rub and oil the grill grates. Place the burgers onto the medium heated side of the grill and cook until medium doneness, about 1 1/2 to 2 minutes on each side. Remove to a plate to keep warm.
6. Divide and spread each slice of bread with the dijon.
7. Add two slices of cheese on top of one mustard sliced bread, one burger patty, a quarter of the caramelized onions, another burger on top, another slice of cheese, a quarter more of the onions, the fourth slice of cheese and top with the second slice of bread, mustard side sandwiched down. Repeat the second sandwich.
8. Divide and spread the remaining butter among the outside of each bread slice.
9. Place the cast iron skillet over the medium - low heated side of the grill. Add the assembled sandwiches into the skillet, buttered side down and toast until lightly golden and the cheese melts, 1 1/2 to 2 minutes on each side. Lower the lid to fully melt the cheese. If the skillet is too crowded, cook one at a time.
10. Remove to a cutting board. Cut the sandwiches in half and serve with dill pickles on the side.