Circle B Kitchen
These burgers are so cheese-y and messy and just ever so good. I used a nice block of Gruyere cheese for the burger stuffing and sliced it into 2-inch squares, but if you can find already sliced Gruyere that's great or just use more of the sliced swiss cheese. Also, I used Heinz chili sauce for the slaw mix which has so much more flavor than catsup, so I highly recommend you stick with the chili sauce.
Makes 3 burgers
1 1/4 lbs ground meat (I used ground turkey)
2 teaspoons Circle B Kitchen seasoning salt (or your favorite)
6 slices of swiss cheese
3 slices of Gruyere cheese (about 2 inches square, .5 oz each)
1 1/2 cups of our burger slaw (recipe follows)
3 burger buns
1 cup of shredded cabbage
1/2 cup mayonnaise
1/3 cup chili sauce (I used Heinz)
2 teaspoons sweet pickle relish
2 teaspoons Dijon mustard
For the Burgers:
Sprinkle the burger meat with the seasoning salt, mix well and then divide it into 6 equal portions. Form them into thin, flat patties and lay one piece of the Gruyere cheese on 3 of them. Top those with the other 3 patties, pinching the sides of each to seal the cheese inside.
For the slaw:
Combine the mayonnaise, chili sauce, pickle relish and Dijon mustard. Place about a cup or a cup and a half of shredded cabbage in a separate bowl and then stir in enough of the mayo mixture to create a good sauce for the burger. You made not need all of the sauce mixture, but it also makes a great dip for fries.
Oil your grill or grill pan and then heat it until it's starting to smoke. Place your burgers on the grill and cook for about 5-6 minutes per side. Top each burger with a slice of swiss cheese for the last 3 or 4 minutes of cooking.
While the burgers cook, warm the buns and place one slice of swiss cheese on the bottom half of each bun and top that with a little of the slaw mix. Top that with your cooked burger and then a little more slaw mix. Add the top bun and enjoy!