For the patties:

• 4 oz. 80/20 Ground Beef
• 1 Tbsp. Worcestershire Sauce
• 1 tsp liquid smoke
• Montreal Steak Seasoning to taste
• 1 Tbsp vegetable oil

For the onions:

• 2 onions, cut into thin slices
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 tsp Worcestershire sauce
• Kosher salt to taste

For assembly:

• 8 Slices seedless rye bread
• 2 Tbsp softened butter
• 8 slices Swiss Cheese

1. Heat 1 Tbsp butter and 1 Tbsp oil in a skillet over medium/low heat until butter melts.
2. Add sliced onions. Season with a good pinch of salt.
3. Cook, stirring frequently, for about an hour until the onions are caramelized.
4. Remove onions from heat and set aside.
5. Wipe down skillet.
6. In a mixing bowl, combine beef, Worcestershire sauce, and liquid smoke, mixing well.
7. Form the meat into four patties, about an inch larger than the bread to be used. This will result in absurdly thin patties.
8. Place patties on parchment-lined baking sheet, season one side, and refrigerate.
9. Heat 1 Tbsp vegetable oil in skillet over high heat.
10. Cook patties in batches, seasoned side down, for about 3 minutes. Season the top side of the patties before flipping. and cooking for another 3 minutes.
11. Remove patties to a plate and reserve.
12. Wipe down skillet and run under cold water.
13. Heat skillet over medium heat.
14. Assemble sandwiches by buttering one side of bread slices, and assembling in this order, from bottom to top: Butter, bread, cheese, beef, onions, cheese, bread, butter.
15. Toast sandwiches for 2 minutes per side.

• This is an original interpretation of a traditional recipe.
• Sarah has called this “the best hamburger that she’s ever had”.
• The beef patties will be crazy thin. They will shrink/contract during cooking, and be fine.