Chopped Cheese

Preparation

1. 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.

2. 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.

3. 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.

4. 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.)

5. 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.