Chex Mix
Lidey Heuck
242 ratings with an average rating of 4 out of 5 stars
242
1 hour, plus cooling
Chopped Cheese
Published May 22, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4tablespoons unsalted butter
- 4hero or bolillo rolls, split lengthwise
- 2tablespoons vegetable oil
- 1½pounds ground beef (preferably 85 percent lean), divided into four portions and rolled into balls
- Salt and black pepper
- 1small white or yellow onion, chopped
- 8slices American cheese
- Ketchup, for spreading
- Mayonnaise, for spreading
- ½head iceberg lettuce, finely shredded
- 1large tomato, cut into 8 slices
- Hot sauce, for serving (optional)
Preparation
- Step 1
Heat a large cast-iron or nonstick skillet over medium. Add 2 tablespoons butter; when melted, place both halves of two rolls cut-sides down in the skillet. Toast until lightly browned, 2 to 3 minutes. Transfer to a sheet pan or plate, cut-sides up. Repeat with the remaining butter and rolls.
- Step 2
To the same skillet on high heat, add 1 tablespoon oil. Place two beef balls in the skillet, pressing down firmly on each with a metal spatula to flatten. (You might need to press down a few times; the goal is to make the patties very thin.) Sprinkle the top of the beef generously with salt and pepper, then scatter ¼ of the onion on each patty. Cook for 2 minutes; the undersides will be browned and crispy.
- Step 3
Flip the patties. Using the end of the spatula, chop each patty into small pieces and then push them into two mounds roughly the shape and size of the rolls. Drape two pieces of cheese on top of each mound. Cook until the cheese has melted, about 2 minutes.
- Step 4
While the cheese melts, spread both ketchup and mayonnaise on the cut-sides of each roll. Use the spatula to scoop the chopped meat and cheese mixture onto the bottoms of the rolls, then top each with ¼ of the lettuce and 2 tomato slices. Sandwich with the tops of the rolls, pressing down firmly. (Transferring the chopped meat and cheese to the rolls might be a little messy. It’s OK if everything doesn’t make it onto the sandwich in one scoop.)
- Step 5
Add remaining 1 tablespoon of oil to the skillet and repeat with remaining ingredients to make the last two sandwiches. Cut sandwiches in half and serve immediately with hot sauce, if desired.
Private Notes
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Cooking Notes
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MaryMaryKelly
Made with ground turkey and (gasp!) sliced provolone (forgot to buy American cheese) and really enjoyed. Sautéed the onions before adding them in and my non onion eating son didn’t complain. Served up on some over sized rolls. Little messy but oh so good.
K Johnson
This works beautifully with vegan subs for the beef cheese and butter. Messy, but a really good time. Served with a corn, tomato, and vegan feta salad
Kim Fenner Johnson
Superb version of chopped cheese... I skip the mayo and use an aoli preparation instead, personally.
sunday shoes
re pressing hamburgers with a spatula… instead cover the bottom of a small saucepan with foil and press burgers with pan. It's easy and they come out evenly flat!
Amy
The family loved this one, kids included. The way the meat crisps up is super tasty. I added chopped mushrooms to the meat, since I had them on hand. Would do that again. As someone else said, keeping a hinge on the bun versus cutting all the way thru was a good call. Much easier for my littles to eat!
JC
Use a hotdog bun and this becomes a Punxsutawney cheeseburger. No onion, no problem. Adding chopped pickles is delicious!
me
Sazon or Lawry’s and Adobo
Jen
Season the meat and onion with Sazon and Adobo. Don't cut the roll all the way through, it needs a hinge to hold everything in. Wrap the sandwich tightly in butcher paper or parchment for the full Bodega experience before eating.
Mary
We need to know where Hajji’s buys their bread. That makes the sandwich.
Cory
add some white sauce, ocky.
atoy
“Serve immediately.” So, two people eat while the chef and the fourth eat after? That would probably be okay with a couple of kids, but not so much for guests. Time to haul out the second skillet.
lshobbs57
I found it difficult to press hard enough with a spatula in a cast iron skillet. A grill would be easier, especially with a press. I used my potato masher for leverage on top of the spatula. We liked the flavor. We are fortunate to live up the street from a Hispanic bakery that is a source of lovely, fresh bolillos. I like one reader’s suggestion of precooking the onions. The prep was made easier with a mandoline.
Claude D
Eating sandwiches of one type or another for 50+ years, had never heard of this one. Have now eaten one and there will be more in the future. Family preference for mustard over ketchup so did the swap here and it came out well. Will try the original next time.
Rhiannon
For those serving people who don't care for onions, put those chopped up into the meat balls before cooking. Same flavor, but no one saying they can't eat it because they don't like onions.
Khela
Please help me understand this comment. Are there still onions in the ground beef?
Amanda
Don't assume your anti-onion guests are just picky eaters. Some people don't digest onions well.
Kerry
gotta chop the onions with the meat, you need to ground that onion flavor all into it
Werner E.
It needs lawry's and goya adobo seasoning.
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