Ingredients
Vegetable oil, for grill and brushing
1 1/2 lb. ground beef
Kosher salt and freshly ground black pepper
1 medium red onion, ends trimmed, cut into ½-inch thick rings
4 6-inch hoagie rolls, split
1 tbsp. unsalted butter, melted
8 slices Sargento® Creamery Sliced Baby Swiss Natural Cheese
1 tbsp. unsalted butter
2 tsp. minced garlic
1 1/2 c. low-sodium beef broth
2 tsp. Worcestershire sauce
Preparation
Step 1Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. Step 2Shape beef into 8 oval sized patties, about 3-inches wide and 1 ½ inches thick. Place one patty in between two pieces of parchment and smash with the heel of your hand or a metal spatula until a scant ¼-inch thick. Season with salt and pepper. Repeat with remaining patties. Brush both sides of onion slices with oil and season with salt and pepper. Step 3Brush cut side of buns with melted butter.Step 4Place buns on grill cut side down and grill until lightly toasted, about 30 seconds. Remove to a plate and keep warm.Step 5Grill onion until tender and charred in places, turning a few times, about 8 minutes. Remove to a plate. Step 6Grill patties until crust develops on bottom side, about 2 minutes. Flip and cook 1 minute more. Top each burger with 4 halves of cheese, cover the grill, and cook until cheese is melted and meat is no longer pink in center, about 1 minute more. Remove burgers to a plate.Step 7Meanwhile, make jus: Place a small high-sided skillet on a stovetop burner over medium-high heat. Add the butter and melt. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add beef broth and Worcestershire sauce and bring up to a boil. Keep warm.Step 8To assemble, top each hoagie roll with two patties and some onion. Close the sandwich. Serve with dipping sauce.
