Divide the meat into four equal patties.

Put one slice of cheese on two of the patties, and put the other patties on top, sealing the sides with your fingers.

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Put the burgers in the fridge while you make the caramelized onions.</span>

<span class="mceItemHidden" data-mce-bogus="1"><span></span>In a saute pan, melt the butter then add the onions.</span>

Cook them on low, stirring occasionally until they are soft and brown.

Set aside.

Combine the mayonnaise, sugar and vinegar in a bowl.

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Taste it to see if it is sweet or sour enough to your liking. If you like your coleslaw extra moist, add more mayonnaise. It's up to you!</span>

Add the cabbage and raisins and toss so it is completely combined. Set aside.

If you happen to have Hearth bread on hand then you can cut two slices about 3 inches long each and cut each in half horizontally. Set aside.

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Get a cast iron skillet or cast iron grill nice and hot. Oil the pan. Put in the patties and cook on one side for 5 minutes on medium heat. Turn and cook about 3 minutes. Put the two remaining slices of cheese, cover, and cook another minute or so.</span>

Remove from the pan and keep warm. Put the bread slices in the same pan and let them cook about 30 seconds or until they have started to brown on the bottom.

<span></span>On a plate, put the bottom piece of bread, then the patty, then the caramelized onion, the coleslaw and finally the other piece of bread. Put a tooth pick in so the sandwich stays together whilst serving.