International dishesBreads and SandwichesUnited States30 minutes
This butter griddled beef and cheese sandwich takes only 30 minutes. The patties dry out quickly and the bread scorches in hot butter, so both stages need a low flame. Cook the onion in butter on its own until soft and fragrant, then set it aside in a bowl.
Shape the patties about 1.5 to 2cm thick, cook them over low heat, and never press down on the meat. Griddle the bread for 2 to 3 minutes per side so it browns evenly while the cheese melts.
This batch weighs about 1.1kg, at roughly 262 calories per 100g.
Method
Wash and peel the onion, then slice it thinly. Add a little butter to a hot pan and cook the onion until soft and fragrant, then lift it out and set it aside.
Mix the ground beef with a little black pepper and salt, then shape it into round patties about 1.5 to 2cm thick.
Add more butter to the same hot pan and cook the patties over low heat. Pressing down on the meat squeezes out the juices and leaves it dry.
Once the patties are cooked, transfer them to a bowl. Clean the pan or use a fresh one, add a little butter, and once it melts, swirl to coat. Lay the bread in and toast over low heat until it soaks up the butter and turns crisp.
Spread a little ketchup and chili sauce on the bread, then layer on cheese, beef, onion and another slice of cheese, and close with the top slice. Griddle each side over low heat for 2 to 3 minutes, turning once, until golden all over and the cheese has melted.
Tips
Unsalted butter keeps the seasoning under control. With salted butter, use less salt in the beef.
Sliced cheddar tastes stronger than plain sliced cheese.
Ground beef with some fat in it works best, as very lean beef makes a dry filling.
Pressing the patties in the pan forces out the juices and dries the meat.
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