Vidalia Bullseye Patties

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1324
FAT
194%
CHOL
197%
SOD
60%

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Ingredients for 4 servings

4 1-inch-thick slices of Vidalia onion or other sweet, large onions, plus leftover onion for grating (3-4 tablespoons)

Extra virgin olive oil (EVOO), for liberal drizzling

Salt and pepper

1 1/2 pounds ground beef (choose chuck for buttery burgers or sirloin for leaner patties)

1/4 cup Worcestershire sauce

2 tablespoons spicy mustard

4 slices good-quality Swiss cheese

4 slices good-quality white bread, toasted and lightly buttered

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