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Yield 2 burgers
Divide the beef blend into two equal parts and shape into square patties 1/2 inch larger than the bread slices. Set aside.
For the grilled sandwiches, butter all eight slices of bread on both sides in a thin, even layer, using 1/2 tablespoon butter per slice. Place the remaining teaspoon of butter in a 12-inch cast-iron or nonstick skillet over medium heat until the foaming subsides, 2 to 3 minutes.
Place two slices of bread in the skillet and cook until the first side is hot but not browned, about 30 seconds. Transfer the slices to a wire rack set in a rimmed baking sheet, hot side up. Top each slice with a slice of cheese. Repeat with the remaining six slices of bread and cheese.
Assemble the bread and cheese to form four sandwiches with two slices of cheese in the center of each. Place two sandwiches in the skillet and cook until the first sides are golden brown, about 2 minutes. Flip and cook until they are golden brown on the second side, about 2 minutes longer. Transfer the finished sandwiches to the wire rack and tent with foil to keep them warm while cooking the remaining two sandwiches.
Place the skillet over medium-high and heat the oil until it is lightly smoking. Season the patties liberally on both sides with salt and pepper. Place them in the pan and cook without moving for about 3 minutes, until they are well browned. Using a metal spatula, flip the burgers and cook for 1 minute longer, or until the desired doneness is reached. Sandwich each patty between two grilled-cheese sandwiches, adding toppings as desired. Serve immediately.
Makes 2 pounds
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