ok, wherever you live, a ground beef burger of your choosing is sitting on your plate looking up at you. What do you put it on, and what do you put on it?
If I go that route, I add some honey below, then above something hot like a bit of hot sauce or red pepper flakes, then cheese, ketchup and pickles.
Usually though on a bun from bottom up: mayo, tomato, burger, ketchup, pickle, onion, leaves. Sometimes cheese on the burger. I like mayo+tomato flavor, but tomato on the bottom can make the bun a little soggy.
but anything but a brioche bun works for me. Shredded iceberg, sliced tomato, dill pickle. Bun gets a coating of sauce of mayo, worcestershire, dijon mustard, hot sauce, and grated shallots.
especially if I'm making smash burgers on the Blackstone, throw a couple eggs on the griddle, but even if I grill them, still if I have the chance, I'm adding some runny eggs.
Construction of the burger is essential. Bottom half of the bun, fold that iceberg lettuce up and smack it so it's in the relative shape of the bun (no overhang). On top of that goes your red onion (full slice, babay).
Then your seasoned beef patty. Season that bad boy up before cooking, right in the raw meat. Throw some garlic powder, S&P, Worcestershire, dab of BBQ sauce or ketchup if you prefer, hot sauce if you like, red pepper flake, the options are endless. Then cook it up to medium.
On top of that patty goes your tomato and pickles. I leave off pickles often, but if I do, I go with the bread and butter slices...mmmmhmmm. Add a little spicy mustard to the top bun and put it together.
For a real game changing burger, pepper relish, or a candied jalapeno jelly on your burger. Oh yes.
especially if I'm making smash burgers on the Blackstone, throw a couple eggs on the griddle, but even if I grill them, still if I have the chance, I'm adding some runny eggs.
When I first saw this years ago it seemed like madness. Then one day I decided to try it and have never gone back. It is a burger game-changer.
I do the egg over-easy and cook it so there is a little runniness, but when the yoke blows apart on the first bite and goes everywhere, the mess makes it less enjoyable.
80:20 ground chuck, either 8 oz sous vide to 129 degrees and seared, or 2-4 oz'ers, smashed and seared in cast iron pan. American cheese, bacon, potato bun, mayo, ketchup, raw or sauteed onion, sliced jalapenos, and one day soon a fried egg. Maybe some sauteed mushroom.
by burgers that are piled so high with stuff that a normal person can't take a bite and get top and bottom bun in their mouth?
It really depends. Because so many long-time Charlotte area places have closed recently, my son and I have taken on the task of eating at the best burger places and rating them. We went to a place called Bang-Bang Burger and I had a Kimchi burger that came with a fried onion ring on top and two patties, so the bun was really high, but that was just a really damn good burger. A little messy. A little tough to eat, but delicious. That kind of burger can overcome being too big
by burgers that are piled so high with stuff that a normal person can't take a bite and get top and bottom bun in their mouth?
Yes it’s stupid. First you don’t need a double burger unless you are hosting Triple D on the food channel. A burger can be a great meal...don’t over stuff it for the showiness..
But English Muffins were always my preferred hamburger buns. I just loved the extra crunch. Pretzel buns were a close second.
Favorite condiment - Tastefully Simple Bacon-Pepper Jam. It was great on anything (especially turkey sandwiches). Second choice, a mixture of ketchup and mayonnaise.
Sometimes sweet pickles, sometimes a handful of potato chips (extra, extra crunch), bacon, crumbled blue cheese.
on a weekend when I am taking the burger seriously..
I grind 3lbs of chuck steak together with 1lb of pre-cooked bacon.
Bun - large potato bun with sesame seeds. I press it flat, lighty butter and put it on the flat top to get a crunch on it.
Condiments - This burger does not need much. Small amount of mayo, ketchup and onion. Throw a couple of pickles if you want but I find the vinegar masks the taste of the beef/bacon too much.
on a weekend when I am taking the burger seriously..
I grind 3lbs of chuck steak together with 1lb of pre-cooked bacon.
Bun - large potato bun with sesame seeds. I press it flat, lighty butter and put it on the flat top to get a crunch on it.
Condiments - This burger does not need much. Small amount of mayo, ketchup and onion. Throw a couple of pickles if you want but I find the vinegar masks the taste of the beef/bacon too much.
Let me suggest trying a blend of beef and ground pork (not sausage) instead of bacon. 60/40 ratio. I get these relatively small pork roasts (recommended for slow cooking), nice and fatty, and mix them with ground chuck (or sometimes a mix of chuck and sirloin, but still 60/40 beef to pork). Season to taste, and the amounts depend on how much meat you're using. I stick with salt, pepper, onion powder, garlic powder, paprika, and Worcestershire Sauce. You can add hot sauce or ground peppers, scallions, or red onions (I find any other onions make the burgers too sweet).
on a weekend when I am taking the burger seriously..
I grind 3lbs of chuck steak together with 1lb of pre-cooked bacon.
Bun - large potato bun with sesame seeds. I press it flat, lighty butter and put it on the flat top to get a crunch on it.
Condiments - This burger does not need much. Small amount of mayo, ketchup and onion. Throw a couple of pickles if you want but I find the vinegar masks the taste of the beef/bacon too much.
Let me suggest trying a blend of beef and ground pork (not sausage) instead of bacon. 60/40 ratio.
I use pork when I make meatballs or meatloaf. However, I want the bacon flavor which is why I pre-cook it before putting it through the grinder. That saltiness, etc
but I'm making patty melts tomorrow- marble rye, 73:27 beef, swiss cheese, caramelized onions. Side of buttermilk battered deep fried onion rings. My friend, who will be over, loves that.
Lately, I've been enjoying a deconstructed burger.
My wife calls it a Big Mac bowl. I contest that because she adds some ingredients that aren't in the Big Mac. But, she browns the ground beef, chops lettuce, onions, pickles, shreds cheese, adds avocado and sometimes cabbage, and of course tops it with special sauce.
I wouldn't call it the best, but definitely one of my favorite burgers was from a hole in the wall dive truck stop in Albany. It was referred to as Dirty Dan's, but I think the official name was Dan's Greasy Spoon. It opened at like 3am, so we ended up there at the end of either really epic or really shitty nights. They had a burger called the Emmy Bull Burger. on the patty was lettuce, onion, pickle, tomato, onion ring, and topped with a fried egg. It was the first time I had a fried egg on a burger and I loved it.
by burgers that are piled so high with stuff that a normal person can't take a bite and get top and bottom bun in their mouth?
I remember the first time I went to a Jackson Hole in Manhattan. I was on a lunch break at my first job. I remember the burger being piled so high. All I could think of was not making a mess of my clothes for work.
lettuce, onion straws, and bleu cheese with some variety of tangy but light barbecue sauce.
But I do really like a good smashed burger, well caramelized with American cheese, shredded lettuce, mustard, and ketchup. It's a classic for a reason.
If you're ever in Greensboro, North Carolina go to Hops Burger Bar. It's one of those great burger places that dot the country and every time I'm there I make it a point to stop and while every burger on the menu is terrific, the Spicy Goat with lettuce, sweet and spicy pepper jelly, goat cheese, and Applewood bacon.
but I'm making patty melts tomorrow- marble rye, 73:27 beef, swiss cheese, caramelized onions. Side of buttermilk battered deep fried onion rings. My friend, who will be over, loves that.
It counts in my opinion. I love patty melts but my own homemade versions are just missing something. I think it's grease.
by burgers that are piled so high with stuff that a normal person can't take a bite and get top and bottom bun in their mouth?
Absolutely. A good burger in my opinion is one where you take a bite and get all of the flavors of the bun, meat, toppings in one combination. These overstuffed burgers it’s like you are eating one bite of bun and topping, one that is all meat, it’s not a real burger. To me if you are really hungry have two regular size burgers that have all of the flavor.
but I'm making patty melts tomorrow- marble rye, 73:27 beef, swiss cheese, caramelized onions. Side of buttermilk battered deep fried onion rings. My friend, who will be over, loves that.
It counts in my opinion. I love patty melts but my own homemade versions are just missing something. I think it's grease.
They came out great. I made some really good caramelized onions. I buttered one side of the bread but cooked the first side in the grease from the burgers. Had leftovers for lunch today and it was excellent.
R-rated onions:
4-5 LARGE OR 6 TO 8MEDIUM YELLOW OR WHITE ONIONS (I just used 2 large onions for 4 patty melts)
1 TBSP OLIVE OR VEGETABLE OIL
1 TSP KOSHER SALT
1 tsp sugar
Directions:
Peel your onions and cut them in half through their stem ends—longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple of minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium-low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don’t have to stand over it like risotto, but don’t go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that’s good. Just scrape them up and stir them in. A little color building as you go is okay, but don’t rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized.
About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point, you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten overall onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you’re smiling over a soft, creamy, fragrant pile of mahogany onions, you’re done.
but I'm making patty melts tomorrow- marble rye, 73:27 beef, swiss cheese, caramelized onions. Side of buttermilk battered deep fried onion rings. My friend, who will be over, loves that.
It counts in my opinion. I love patty melts but my own homemade versions are just missing something. I think it's grease.
They came out great. I made some really good caramelized onions. I buttered one side of the bread but cooked the first side in the grease from the burgers. Had leftovers for lunch today and it was excellent.
R-rated onions:
4-5 LARGE OR 6 TO 8MEDIUM YELLOW OR WHITE ONIONS (I just used 2 large onions for 4 patty melts)
1 TBSP OLIVE OR VEGETABLE OIL
1 TSP KOSHER SALT
1 tsp sugar
Directions:
Peel your onions and cut them in half through their stem ends—longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple of minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium-low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don’t have to stand over it like risotto, but don’t go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that’s good. Just scrape them up and stir them in. A little color building as you go is okay, but don’t rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized.
About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point, you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten overall onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you’re smiling over a soft, creamy, fragrant pile of mahogany onions, you’re done.
Bill, are we using a stainless steel pan here or non-stick? Gas or electric range?
Patty Melts:
1 1/2 pounds ground chuck (used 73/27)
2 teaspoons garlic salt
Freshly ground black pepper
8 slices marble rye or caraway rye
16 slices white American cheese (used swiss)
1 stick (8 tablespoons) unsalted butter, at room temperature yellow mustard, optional, for serving
Directions:
Heat a large cast-iron skillet over medium-high heat. Form the meat into 4 balls with your hands. Season both sides with the garlic salt and some pepper. Smash to the desired size (matching up with the size of your bread). Griddle each side until crusty, very seared and about medium/medium rare in the interior (about 130 degrees F), 5 to 6 minutes a side. Thoroughly wipe clean the skillet and reduce the heat to medium low.
On each of 4 slices of rye, place 2 slices of cheese, then a patty, then some onions, then 2 more slices of cheese and finally another slice of rye. Butter both sides of each sandwich (crust to crust is a must) and griddle until the bread is slightly golden and the cheese is gooey, 2 to 3 minutes per side (dome with a metal bowl if necessary to ensure the cheese melts). Serve with your favorite yellow mustard if desired.
on a toasted with butter brioche bun with carmelized onions. Throw some homegrown tomatoes and Hellmans on it and I am good to go. If I want to get fancier I add avocado
cheddar cheese, bacon, sliced red onion, and a lot of sliced jalepenos (either fresh or pickled)
Usually though on a bun from bottom up: mayo, tomato, burger, ketchup, pickle, onion, leaves. Sometimes cheese on the burger. I like mayo+tomato flavor, but tomato on the bottom can make the bun a little soggy.
Solid addition. No idea what took me so long.
especially if I'm making smash burgers on the Blackstone, throw a couple eggs on the griddle, but even if I grill them, still if I have the chance, I'm adding some runny eggs.
well, you certainly win most interesting so far :)
Construction of the burger is essential. Bottom half of the bun, fold that iceberg lettuce up and smack it so it's in the relative shape of the bun (no overhang). On top of that goes your red onion (full slice, babay).
Then your seasoned beef patty. Season that bad boy up before cooking, right in the raw meat. Throw some garlic powder, S&P, Worcestershire, dab of BBQ sauce or ketchup if you prefer, hot sauce if you like, red pepper flake, the options are endless. Then cook it up to medium.
On top of that patty goes your tomato and pickles. I leave off pickles often, but if I do, I go with the bread and butter slices...mmmmhmmm. Add a little spicy mustard to the top bun and put it together.
For a real game changing burger, pepper relish, or a candied jalapeno jelly on your burger. Oh yes.
He's a maniac.
If I get the bun and burger right, I'll enjoy most toppings combinations: bacon, cheddar, raw or sauteed onions, etc.
BUT, HOLD the lettuce and tomatoes. They make the burger slide out of the bun and I don't like eating a burger with a knife and fork.
Solid addition. No idea what took me so long.
especially if I'm making smash burgers on the Blackstone, throw a couple eggs on the griddle, but even if I grill them, still if I have the chance, I'm adding some runny eggs.
When I first saw this years ago it seemed like madness. Then one day I decided to try it and have never gone back. It is a burger game-changer.
I do the egg over-easy and cook it so there is a little runniness, but when the yoke blows apart on the first bite and goes everywhere, the mess makes it less enjoyable.
It really depends. Because so many long-time Charlotte area places have closed recently, my son and I have taken on the task of eating at the best burger places and rating them. We went to a place called Bang-Bang Burger and I had a Kimchi burger that came with a fried onion ring on top and two patties, so the bun was really high, but that was just a really damn good burger. A little messy. A little tough to eat, but delicious. That kind of burger can overcome being too big
Almost don’t want it otherwise...almost
Yes it’s stupid. First you don’t need a double burger unless you are hosting Triple D on the food channel. A burger can be a great meal...don’t over stuff it for the showiness..
Favorite condiment - Tastefully Simple Bacon-Pepper Jam. It was great on anything (especially turkey sandwiches). Second choice, a mixture of ketchup and mayonnaise.
Sometimes sweet pickles, sometimes a handful of potato chips (extra, extra crunch), bacon, crumbled blue cheese.
I grind 3lbs of chuck steak together with 1lb of pre-cooked bacon.
Bun - large potato bun with sesame seeds. I press it flat, lighty butter and put it on the flat top to get a crunch on it.
Condiments - This burger does not need much. Small amount of mayo, ketchup and onion. Throw a couple of pickles if you want but I find the vinegar masks the taste of the beef/bacon too much.
I grind 3lbs of chuck steak together with 1lb of pre-cooked bacon.
Bun - large potato bun with sesame seeds. I press it flat, lighty butter and put it on the flat top to get a crunch on it.
Condiments - This burger does not need much. Small amount of mayo, ketchup and onion. Throw a couple of pickles if you want but I find the vinegar masks the taste of the beef/bacon too much.
Let me suggest trying a blend of beef and ground pork (not sausage) instead of bacon. 60/40 ratio. I get these relatively small pork roasts (recommended for slow cooking), nice and fatty, and mix them with ground chuck (or sometimes a mix of chuck and sirloin, but still 60/40 beef to pork). Season to taste, and the amounts depend on how much meat you're using. I stick with salt, pepper, onion powder, garlic powder, paprika, and Worcestershire Sauce. You can add hot sauce or ground peppers, scallions, or red onions (I find any other onions make the burgers too sweet).
:thumbsup:
If it’s just me and the family, I go lettuce, tomato, onion, McClure’s spicy pickles and BBQ sauce. If I have chili available, I’ll add that.
Quote:
on a weekend when I am taking the burger seriously..
I grind 3lbs of chuck steak together with 1lb of pre-cooked bacon.
Bun - large potato bun with sesame seeds. I press it flat, lighty butter and put it on the flat top to get a crunch on it.
Condiments - This burger does not need much. Small amount of mayo, ketchup and onion. Throw a couple of pickles if you want but I find the vinegar masks the taste of the beef/bacon too much.
Let me suggest trying a blend of beef and ground pork (not sausage) instead of bacon. 60/40 ratio.
I use pork when I make meatballs or meatloaf. However, I want the bacon flavor which is why I pre-cook it before putting it through the grinder. That saltiness, etc
:thumbsup:
If you've had a few drinks, a jalapeno slice can easily pass for a pickle
Quote:
is a hamburger is not a hamburger without a pickle.
:thumbsup:
If you've had a few drinks, a jalapeno slice can easily pass for a pickle
I gave up drinking. But, Thanks!
Patty with diced onions, salt, pepper. Melt blue cheese over it
Sauce: equal parts mayo and sour cream (or yogurt) with dashes of paprika, salt, pepper. Spread on bottom bun.
That's it.
I wouldn't call it the best, but definitely one of my favorite burgers was from a hole in the wall dive truck stop in Albany. It was referred to as Dirty Dan's, but I think the official name was Dan's Greasy Spoon. It opened at like 3am, so we ended up there at the end of either really epic or really shitty nights. They had a burger called the Emmy Bull Burger. on the patty was lettuce, onion, pickle, tomato, onion ring, and topped with a fried egg. It was the first time I had a fried egg on a burger and I loved it.
Sesame seed bun, toasted.
Quote:
In comment 15321566 Grey Pilgrim said:
Quote:
is a hamburger is not a hamburger without a pickle.
:thumbsup:
If you've had a few drinks, a jalapeno slice can easily pass for a pickle
I gave up drinking. But, Thanks!
So you read these threads sober? how do you do it?
Best burger I ever had was at The Landings in St Lucia. Nothing on it but a cognac sauce and the flavor was fantastic.
But I do really like a good smashed burger, well caramelized with American cheese, shredded lettuce, mustard, and ketchup. It's a classic for a reason.
If you're ever in Greensboro, North Carolina go to Hops Burger Bar. It's one of those great burger places that dot the country and every time I'm there I make it a point to stop and while every burger on the menu is terrific, the Spicy Goat with lettuce, sweet and spicy pepper jelly, goat cheese, and Applewood bacon.
Hops Burger Bar - ( New Window )
It counts in my opinion. I love patty melts but my own homemade versions are just missing something. I think it's grease.
Absolutely. A good burger in my opinion is one where you take a bite and get all of the flavors of the bun, meat, toppings in one combination. These overstuffed burgers it’s like you are eating one bite of bun and topping, one that is all meat, it’s not a real burger. To me if you are really hungry have two regular size burgers that have all of the flavor.
Quote:
but I'm making patty melts tomorrow- marble rye, 73:27 beef, swiss cheese, caramelized onions. Side of buttermilk battered deep fried onion rings. My friend, who will be over, loves that.
It counts in my opinion. I love patty melts but my own homemade versions are just missing something. I think it's grease.
They came out great. I made some really good caramelized onions. I buttered one side of the bread but cooked the first side in the grease from the burgers. Had leftovers for lunch today and it was excellent.
R-rated onions:
4-5 LARGE OR 6 TO 8MEDIUM YELLOW OR WHITE ONIONS (I just used 2 large onions for 4 patty melts)
1 TBSP OLIVE OR VEGETABLE OIL
1 TSP KOSHER SALT
1 tsp sugar
Directions:
Peel your onions and cut them in half through their stem ends—longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple of minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium-low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don’t have to stand over it like risotto, but don’t go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that’s good. Just scrape them up and stir them in. A little color building as you go is okay, but don’t rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized.
About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point, you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten overall onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you’re smiling over a soft, creamy, fragrant pile of mahogany onions, you’re done.
Quote:
In comment 15322965 Bill in UT said:
Quote:
but I'm making patty melts tomorrow- marble rye, 73:27 beef, swiss cheese, caramelized onions. Side of buttermilk battered deep fried onion rings. My friend, who will be over, loves that.
It counts in my opinion. I love patty melts but my own homemade versions are just missing something. I think it's grease.
They came out great. I made some really good caramelized onions. I buttered one side of the bread but cooked the first side in the grease from the burgers. Had leftovers for lunch today and it was excellent.
R-rated onions:
4-5 LARGE OR 6 TO 8MEDIUM YELLOW OR WHITE ONIONS (I just used 2 large onions for 4 patty melts)
1 TBSP OLIVE OR VEGETABLE OIL
1 TSP KOSHER SALT
1 tsp sugar
Directions:
Peel your onions and cut them in half through their stem ends—longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple of minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium-low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don’t have to stand over it like risotto, but don’t go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that’s good. Just scrape them up and stir them in. A little color building as you go is okay, but don’t rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized.
About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point, you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten overall onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you’re smiling over a soft, creamy, fragrant pile of mahogany onions, you’re done.
Bill, are we using a stainless steel pan here or non-stick? Gas or electric range?
1 1/2 pounds ground chuck (used 73/27)
2 teaspoons garlic salt
Freshly ground black pepper
8 slices marble rye or caraway rye
16 slices white American cheese (used swiss)
1 stick (8 tablespoons) unsalted butter, at room temperature yellow mustard, optional, for serving
Directions:
Heat a large cast-iron skillet over medium-high heat. Form the meat into 4 balls with your hands. Season both sides with the garlic salt and some pepper. Smash to the desired size (matching up with the size of your bread). Griddle each side until crusty, very seared and about medium/medium rare in the interior (about 130 degrees F), 5 to 6 minutes a side. Thoroughly wipe clean the skillet and reduce the heat to medium low.
On each of 4 slices of rye, place 2 slices of cheese, then a patty, then some onions, then 2 more slices of cheese and finally another slice of rye. Butter both sides of each sandwich (crust to crust is a must) and griddle until the bread is slightly golden and the cheese is gooey, 2 to 3 minutes per side (dome with a metal bowl if necessary to ensure the cheese melts). Serve with your favorite yellow mustard if desired.