Topped with beef patties and broiled with cheese until bubbly, these open-face burgers are great for dinner or a weekend lunch. Drizzle with “secret sauce” just before serving.
12 oz lean ground beef
1/4 tsp each salt and pepper
1 tbsp (15 mL) vegetable oil
2 large slices rye bread, toasted
2 slices Sargento® Colby-Jack
1/3 cup shredded iceberg lettuce
1/3 cup chopped tomatoes
3 tbsp mayonnaise
1-1/2 tsp mustard
1-1/2 tsp dill pickle juice
SECRET SAUCE: In small bowl, stir together mayonnaise, mustard and pickle juice; set aside.
In bowl, combine beef, salt and pepper; shape loosely into 2 oval patties. Heat oil in large skillet set over medium heat; cook patties, turning once, for 8 to 10 minutes or until no longer pink inside.
Preheat broiler. Place 2 slices of bread on baking sheet; sprinkle with half of the cheese. Top each with 1 patty; sprinkle with remaining cheese. Broil for 1 to 2 minutes or until cheese is melted.
Transfer to plates; top with lettuce and tomatoes. Drizzle with mayonnaise mixture.