Ingredients:

  • 2 Large Yellow Onions, thinly sliced
  • 1 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Sea Salt
  • 1 tbsp Balsamic Vinegar
  • 1.25 lbs Ground Beef (90/10 lean ratio)
  • 1 tsp Garlic Powder
  • 0.5 tsp Cracked Black Pepper
  • 0.5 tsp Kosher Salt
  • 1 tsp Worcestershire Sauce
  • 0.25 cup Low-Fat Greek Yogurt
  • 1 tbsp Sugar-Free Ketchup
  • 1 tsp Dijon Mustard
  • 0.5 tsp Smoked Paprika
  • 1 tbsp Finely Minced Dill Pickles
  • 8 Slices High-Fiber Seeded Rye Bread
  • 8 Slices Thin-Cut Swiss Cheese
  • 2 tbsp Light Butter

Instructions:

  1. Thinly slice the 2 Large Yellow Onions using a mandoline or sharp knife. Note: Uniform slices ensure they all finish caramelizing at the same time.
  2. Heat 1 tbsp Olive Oil in your skillet over medium low heat. Add onions and 0.5 tsp Sea Salt. Cook for 20 minutes, stirring occasionally until deep mahogany and jammy.
  3. Stir in 1 tbsp Balsamic Vinegar. Cook for another 2 minutes until the liquid has evaporated, then remove onions from the pan and set aside.
  4. In a small bowl, combine 0.25 cup Greek Yogurt, 1 tbsp Sugar-Free Ketchup, 1 tsp Dijon Mustard, 0.5 tsp Smoked Paprika, and 1 tbsp Minced Dill Pickles.
  5. Mix 1.25 lbs Ground Beef with 1 tsp Garlic Powder, 0.5 tsp Black Pepper, 0.5 tsp Kosher Salt, and 1 tsp Worcestershire Sauce. Form into 4 oval patties that match the shape of your rye bread.
  6. Increase heat to medium high. Cook patties for 3-4 minutes per side until a dark brown crust forms. Remove and wipe out the skillet.
  7. Spread the sauce on 4 slices of Rye Bread. Layer one slice of Swiss Cheese, a beef patty, a generous portion of onions, another slice of Swiss, and the top bread slice.
  8. Melt 2 tbsp Light Butter in the skillet over medium heat. Place sandwiches in the pan.
  9. Toast for 2-3 minutes per side, pressing down with a spatula until the bread is golden and the cheese is oozing.
  10. Let the sandwiches sit for 2 minutes before slicing diagonally to keep the juices from running out.