Chester Rauer Burger (Patty Melt with Poached Beef)

Ingredients

• 1 lb Ground Beef (80/20 lean‑to‑fat ratio, cold)
• 2 cup Beef Broth (Low‑sodium, store‑bought or homemade)
• 1 large Yellow Onion (Thinly sliced)
• 1 tsp Salt (Kosher or table salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 4 slice Rye Bread (Thick slices, preferably day‑old)
• 4 slice Swiss Cheese (Full‑flavor, sliced thin)
• 2 tbsp Unsalted Butter (Softened, for toasting bread)
• 1 tsp Worcestershire Sauce (Optional, adds depth to the patty)

Instructions

1. Prepare Ingredients

   Slice the onion thinly, season the ground beef with salt, pepper, and Worcestershire sauce, then shape it into a single large patty about 1‑inch thick.

   Time: PT5M

2. Sauté Onions in Broth

   Heat the cast‑iron skillet over medium heat, add ½ cup of beef broth, then add the sliced onions. Cook, stirring occasionally, until the onions become translucent and start to caramelize, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Poach the Patty

   Pour the remaining 1½ cups of beef broth into the skillet, bring it to a gentle simmer, then carefully place the beef patty into the broth. Cover and poach for 6‑8 minutes, turning once, until the interior reaches 130‑135°F for a pink center.

   Time: PT8M

   Temperature: Simmer

4. Remove Patty & Reduce Broth

   Using tongs, lift the patty out of the broth and set aside on a warm plate. Increase the heat to medium‑high and reduce the remaining broth and onions for 2‑3 minutes until slightly thickened.

   Time: PT3M

   Temperature: Medium‑high

5. Assemble Open‑Face Grilled Cheese

   Butter one side of each bread slice. Place two slices butter‑side‑down in the skillet, top each with a slice of Swiss cheese, then spread the reduced onion‑broth mixture over the cheese, and finally place the poached patty on top. Add the remaining bread slices butter‑side‑up as a lid.

   Time: PT4M

   Temperature: Medium heat

6. Grill Until Golden

   Cook the assembled sandwich for 2‑3 minutes per side, or until the bread is golden brown and the cheese is fully melted. Flip carefully with a spatula.

   Time: PT4M

   Temperature: Medium heat

7. Serve

   Slide the burger onto a plate, drizzle any remaining reduced broth over the top, cut in half if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

42g

Fat

30g

Fiber

3g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey (lean), Ground bison
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Yellow Onion: White onion, Sweet onion
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Rye Bread: Sourdough bread, whole‑grain bread
• Instead of Swiss Cheese: Gruyère, Provolone
• Instead of Unsalted Butter: Margarine, olive oil (for a lighter toast)
• Instead of Worcestershire Sauce: Soy sauce, steak sauce

Equipment Needed

• Cast Iron Skillet
• Spatula
• Chef’s Knife
• Cutting Board
• Measuring Cups
• Ladle or Small Spoon (optional)
• Tongs (optional)
• Plate

Critical Steps — Do Not Skip

• Forming a uniformly flat patty to ensure even poaching.
• Maintaining a gentle simmer when poaching to keep the patty moist.
• Achieving a golden, crisp crust on the bread without burning.

Chef Tips from the Video

• Use a high‑quality beef broth (homemade or low‑sodium) for richer flavor.
• Let the poached patty rest for 2 minutes before assembling so juices redistribute.
• For extra crunch, toast the bread in a separate pan before assembling.

Troubleshooting

Storage

Refrigerator: Store leftover patty and reduced broth in airtight containers for up to 2 days.

Freezer: Patty can be frozen raw for up to 3 months; re‑poach from frozen, adding extra broth.

Room temperature: Do not leave assembled burger at room temperature for more than 2 hours.

Make-Ahead Tips

• Poach the patty a few hours ahead and keep warm in a low oven (200°F).
• Prepare the reduced onion‑broth mixture and refrigerate; reheat before assembling.