A New Version of the Classic Patty Melt Burger


3 tablespoons unsalted butter
2 cups thinly sliced yellow onion
1 pound ground beef
2 teaspoons Worcestershire sauce, or to taste
freshly ground black pepper
8 rye bread slices
4 ounces creamy goat’s milk cheese Vegetable oil for brushing on grill rack
variety of mustard


  1. In a saute pan or skillet, melt the butter over medium heat. Add the onion, cover, reduce the heat to low, and cook for 15 minutes. Remove the cover and cook the onion until very soft and golden, about 45 minutes longer. Remove from the heat and keep warm.
  2. In a grill, prepare a hot fire for direct-heat cooking, or preheat a broiler.
  3. In a bowl, combine the beef, Worcestershire sauce, and salt and pepper to taste. Handling the meat as little as possible to avoid compacting it, mix well. Divide the beef into 8 equal portions and form the portions into thin, round patties to fit the bread slices. Cut the cheese into 4 pieces a little smaller than the patties. Place a piece of cheese on 4 of the patties, cover with the remaining patties, and press the edges together to seal and encase the cheese.
  4. When the fire is ready, brush the grill rack or broiler rack with vegetable oil. Place the patties on the grill rack or under the broiler and cook until browned on the bottom, about 4 minutes. With a wide spatula, turn the patties and cook until done to preference, about 4 minutes longer for medium-rare. During the last few minutes of cooking, place the bread slices on the outer edges of the grill to toast lightly or prepare in a toaster.
  5. Top 4 slices of the bread with the patties, pile on the onion, and cover with the remaining bread slices. Offer mustard at the table.

Makes 4 servings.

Source: James McNair’s Burgers

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Sunday Funnies

Like Sitting, Standing in the Workplace May Have Long-Term Health Consequences

Recent research has warned of the health detriments associated with sitting for long stretches of time at the office, but what about the nearly half of all employees worldwide who are required to stand for more than 75% of their workdays? Prolonged standing is associated with short-term adverse health issues, including reports of fatigue, leg cramps, and backaches, which can affect job performance and cause significant discomfort. A new study published in Human Factors suggests that, over time, this type of sustained muscle fatigue can result in serious health consequences.

“The work-related musculoskeletal implications that can be caused by prolonged standing are a burden not only for workers but also for companies and society,” notes María Gabriela García, a PhD candidate in the Department of Health Sciences and Technology at ETH Zürich. “Long-term muscle fatigue caused by standing for long periods of time has not received much attention.”

In “Long-Term Muscle Fatigue After Standing Work,” García and fellow human factors/ergonomics researchers Bernard Martin and Thomas Läubli asked participants of two age groups to simulate standing work for five-hour periods. Participants could take brief seated rest breaks and a 30-minute lunch.

The authors found evidence of significant long-term fatigue following the five-hour workday, even when it included regular breaks, and that adverse symptoms persisted for at least 30 minutes following a seated recovery period. Moreover, young adults ages 18 to 30 were just as likely to experience long-term fatigue as were workers over the age of 50.

“Long-term fatigue after prolonged standing work may be present without being perceived,” continued García. “Current work schedules for standing work may not be adequate for preventing fatigue accumulation, and this long-lasting muscle fatigue may contribute to musculoskeletal disorders and back pain.”

Source: Human Factors and Ergonomics Society