Grilled Cheese Burger
Not “grilled cheeseburger.” This is basically a modified patty melt sans onions* (patty melt wiki; for those who’ve never had one at the basic American roadside cafe/diner, altho’ there’s not much info here, and what is needs editing; the whole Northwest variant can’t be that popular since I’ve never seen one). I started making these when I wanted a burger and had the beef but no buns.
Rather than go to the store or dig through the freezer (could be buns down there yet), I made the burgers to fit the bread I had (my usual New Seasons wheat levain). So they were more oval than round. The usual burger making also applies: 20% fat freshly ground chuck (New Seasons make this easy), gently formed and patted to be slightly thicker at the edges. salt fairly heavily (I used flor de sal). Cook however’s most convenient (cast iron skillet, broiler, or grill, which is my choice), but only enough to brown the exterior. You want these very rare inside since they’ll cook a bit more during the grilled cheese phase.
Slice your bread, apply your condiments (for me, mustard; ketchup on the side after cooking), add a slice of good sharp cheddar (I’ll use other cheese if I have to, but cheddar is best for burgers), and grill in a cast iron skillet over low heat with another skillet of about the same size balanced on top (the Griswold panini press; use what you’ve got). Brown well on both sides, which should also result in melted cheese. Eat immediately.
*You could take this closer to a patty melt. Cook some sliced onions in olive oil as long as you can, hopefully until slightly caramelized; add to burger. Rye bread is the usual for a patty melt, but if you go the store for rye you might as well get buns.