Luxe Patty Melt with Cheddar, Slow-Roasted Onions, and Pickles

Patty Melt: 
Makes 4

• 1 pound 80% lean, 20% fat Ground Beef
• 1-1/2 teaspoons kosher salt Fresh ground black pepper
• 1 teaspoon canola oil 8 toasted slices rye bread, toasted
• 8 slices medium cheddar cheese
• 1 cup Slow-Roasted Onions (just sauté slices in olive oil for approximately 30 minutes over low heat)
• 1/2 cup Special Sauce (recipe follows)
• 1/2 cup minced dill pickle

Makes about 3/4 cup 

• 1 tablespoon Dijon mustard
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 shallot, minced
• 1 tablespoon minced fresh dill
• 1 teaspoon smoked paprika
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt, or 1/4 teaspoon table salt 

Patty Melt: 

1. Combine the cold beef and one teaspoon of the salt in a medium sized bowl. Mix well, by hand, until the salt is integrated the texture of the beef is a little smoother than it started. Portion the meat into fourths and gently roll them into balls. Place the meatballs, one at a time, between greased pieces of plastic wrap and press down with a heavy pan to make patties about 1/2 inch thick. Smooth out the edges and your patties will be ready for action.
2. Heat a large, 10 to 12-inch cast iron pan over medium high heat. Season the burgers, on both sides, with the remaining salt and freshly ground pepper to your taste. When the pan is hot, add the oil, and when the oil is shimmering-hot, nearly smoking, lay in the burgers.
3. Do not crowd the pan. Cook for 3 minutes, or until well-browned, and then flip. Cook for 1 ½ minutes on the other side until burger reaches 160°F.
4. Move the burgers to a sheet pan to rest for a few minutes. As soon as the burgers begin to rest, top them each with a slice of cheese. Resting let’s all of the juices that have run to the center of the burger redistribute. 
5. Preheat the oven broiler to high. Place the cooked burger patties on 4 slices of toast on a sheet pan. Add 2 slices of cheese to each, covering the burger. Place under the broiler to melt, watching them closely. Remove the pan from the oven (it’s hot!), top each sandwich with onions, a dollop of Special Sauce, and a good mound of chopped pickle. Top with the other slices of toast, cut each sandwich in half and serve. 

1. Stir all ingredients together well in a bowl. The sauce will keep refrigerated for a week or so. 

Nutrition information per serving, 4 servings: 609 Calories; 37 g Total Fat (14.8 g Saturated Fat; 0.7 g Trans Fat; 4.3 g Polyunsaturated Fat; 9.1 g Monounsaturated Fat); 119 mg Cholesterol; 1643 mg Sodium; 31 g Total Carbohydrate; 1 g Dietary Fiber; 4.7 g Total Sugars; 0.4 g Added Sugars; 38 g Protein; 384 mg Calcium; 4.1 mg Iron; 511 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 9.8 mg Niacin; 0.5 mg Vitamin B6; 2.4 mcg Vitamin B12; 277 mg Phosphorus; 6.2 mg Zinc; 35.1 mcg Selenium; 86 mg Choline