1/4 ground chuck
pinch of salt
pinch of cracked black pepper
1/2 cup of cooked corned beef, shredded
2 slices Swiss Lorraine cheese
2 tbsp Thousand Island Dressing
1/2 cup coleslaw mix (carrots and cabbage)
2, one inch slices of salted rye bread
Start by forming your ground chuck into a lose ball, and season with a bit of salt and pepper. Preheat a non-stick skillet, or a large cast iron skillet on medium-high heat.
Lightly toast the salted rye bread and set it aside.
Add the ground chuck to the heated pan. It should sizzle immediately. Let this cook a couple of minutes, then with a large, sturdy spatula, or burger press, smash it down, flattening the burger completely. Let this continue to cook for another couple of minutes, then flip it over and cook another couple of minutes. When you flip it over, you should get a nice, caramelized exterior.
After a couple of minutes, lay on the slices of Swiss cheese. Let this begin to melt.
In the meantime, spread the dressing on the bottom of each slice of bread. Yes, you are going to get dressing on the top and bottom.
Once the cheese is melted, add the corned beef, covering the cheese. Lay the burger onto one of the slices of toasted bread, then top with the coleslaw mixture. Add the top slice of bread, then give a gentle push on the burger. Dig in.