Man Vs. Burger Recipe

Prepare bread & cheese

Lay out 8 slices of bread. On four slices, place three cheese slices each to cover surface evenly. Top each cheese stack with one of the remaining bread slices to make four sandwiches (cheese inside). If using mayonnaise on the outsides for a golden crust, spread about 1/2 tbs mayo onto the outside of each bread slice; otherwise spread softened butter later.

Grill sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Spread the remaining 5 1/2 tbs butter evenly and melt, or spread butter on the outsides of each sandwich. Place sandwiches seam-side down on skillet. Cook slowly, pressing gently, 3–4 minutes per side, until cheese is fully melted and both sides are deeply golden brown. Work in batches if needed. Keep warm on a wire rack set in a low oven (200°F / 95°C) while finishing other components.

Form and season patties

Divide the 1.5 lbs ground beef into four equal portions (about 6 oz each). Gently form loose patties about 3/4-inch thick and slightly larger than the grilled-cheese sandwiches (they will shrink). Make a shallow dimple in the center of each patty with your thumb to promote even cooking. Season both sides with kosher salt and freshly ground black pepper.

Cook burgers

Heat a heavy skillet or griddle over medium-high heat and add 1 tsp vegetable oil. When shimmering, add patties (do not overcrowd). Cook 3–4 minutes per side for medium (adjust time for desired doneness). If you want cheese on the burger interior as well, add a slice to each patty during the last minute and cover to melt. Transfer cooked patties to a plate and tent lightly with foil to rest for 5 minutes.

Cook bacon

While burgers cook, in a separate skillet cook the bacon over medium heat until crispy, about 8–10 minutes, turning occasionally. Transfer bacon to a plate lined with paper towels to drain and keep warm. Reserve 1 tbs of bacon fat in the pan for onions if desired (or use butter).

Caramelize onions

In a skillet over medium-low heat melt 2 tbs butter (or use 1 tbs butter + 1 tbs reserved bacon fat). Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, until soft and deep golden brown, 20–25 minutes. Stir in 1 tsp brown sugar about halfway through to encourage browning. If onions begin to stick, add 1 tsp apple cider vinegar and scrape up browned bits. Remove from heat and keep warm.

In a small bowl combine 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp Dijon mustard, 1 tsp Worcestershire, 1 tsp pickle relish, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 1/4 tsp hot sauce (if using). Whisk until smooth. Taste and adjust seasoning. Refrigerate until assembly. Sauce makes enough for four sandwiches and keeps well for several days.

Slice the tomato into 4 thick slices. Lightly season tomato slices with 1/4 tsp kosher salt and a pinch of black pepper. Rinse and dry lettuce leaves and set aside.

Assemble Man vs. Burger

Place one grilled American-cheese sandwich (cheese-side inside) on a work surface with the grilled exterior down. Spread about 1 tbsp brownstone sauce over the interior cheese surface. Add a lettuce leaf, a seasoned tomato slice, one cooked burger patty, two slices of crispy bacon, and a generous spoonful (about 2 tbs) of caramelized onions. Spread 1 tbsp brownstone sauce on the interior of a second grilled American-cheese sandwich and place it on top, grilled-side out, to make a double-grilled cheese sandwich enclosing the burger. Press gently and insert two toothpicks to secure. Repeat for remaining sandwiches/patties.

Serve

Cut each sandwich in half if desired. Serve immediately while the cheese is molten, with extra brownstone sauce on the side for dipping and paper towels available for any drips.