*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Divide the beef into 4 equal portions, and shape each portion into a 3/4-inch thick burger, making a deep depression in the center of each patty. Season both sides of the patty with salt and pepper.
Heat canola oil in a large skillet over medium-high heat. Arrange burgers in the skillet, and cook until the burgers reach the desired degree of doneness, about 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place burgers on a plate and set aside.
Preheat a sandwich press.
Peel and mash garlic cloves in a bowl. Stir in the mayonnaise, and season with salt and pepper. Spread the garlic mayonnaise and Dijon mustard on the top and bottom of each hamburger bun. Layer a slice of Swiss cheese followed by a slice of ham and another slice of Swiss cheese on the bottom of the bun. Top with slices of dill pickle, then the burger patty and the top half of the bun.
Arrange each sandwich on the preheated sandwich press. Cook until the bun is golden brown and the cheese has melted, about 2 minutes. Serve immediately.
I use my George Forman(R) grill but because of the slant of the grill and the way it closes, you need to wrap the burgers in foil first to keep everything together if you are going to do it that way.
The burgers can also be wrapped in aluminum foil and cooked in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side.