Old-Fashioned Grilled Cheese Burger


  • 3 tablespoons EVOO, divided
  • 1 small onion, very finely chopped
  • 1 1/4 pounds ground beef 80/20
  • 1 tablespoon Worcestershire sauce
  • Salt and ground black pepper
  • 8 slices sandwich bread or challah
  • 3 to 4 tablespoons butter, softened
  • 3 to 4 tablespoons mango chutney, optional
  • 3 to 4 tablespoons Dijon mustard
  • 8 slices cheddar cheese
  • 8 slices lettuce
  • 8 slices bacon, cooked until crisp (jalapeno style)
  • 8 slices tomato

Place a cast iron skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the onion to the pan and cook until tender, 4-5 minutes. Remove to a large mixing bowl and wipe the pan clean.

When the onions have cooled slightly, place the pan back over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. To the mixing bowl with the onions, add the sirloin, Worcestershire, some salt and pepper and mix thoroughly to combine. 

Divide the meat into 4 portions and place between separate sheets of plastic wrap. Fold plastic wrap over mixture and flatten to 1/2 inch. Add the patties, in batches of two, to the hot pan and cook until golden brown and cooked through, about 4 minutes per side.  

While the burgers are cooking, butter up one side of each slice of bread then flip them over and spread mustard on one half and mango chutney on the other. 

When the burgers have finished cooking, make stacks by laying down the slices of bread, butter side-down, and top them with a slice of cheese, a patty, another slice of cheese, 2 slices of bacon, 2 slices lettuce and tomato and another slice of bread (butter side-up).

Wipe out the pan that the burgers were cooked in and return it over medium heat. Add the stacks to the pan and cook until the bread is toasted golden brown and the cheese has melted, 2-3 minutes per side. 

Recipe courtesy of Rachael Ray and cooking method courtesy of Everyday Food

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