1/3- Pound Squeeze Burger |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Adapted from a recipe Courtesy of Squeeze Inn. From Diners, Drive-ins and Dives cookbook. Frying these on a hot griddle, the owner takes a 1/3 pound handful of cheddar cheese to top a 1/3 pound burger pattie. The cheese spreads out, ice is placed around it, and the top bun is put in place before the whole thing is covered to let it steam. They use flat-top burgers, which I like because you get that nice caramelized crisp on the meat. So when making the patties, don't make them too round, flatten them out. This really works. You're gonna love it.-Guy Fieri And I say I second that. Ingredients:
1 lb ground beef (80% lean and 20% fat, you can substitute leaner but you'll sacrifice the taste) |
lawry's seasoned salt, to taste |
1 lb mild cheddar cheese, shredded |
ice cube |
3 sourdough hamburger buns, but not hard rolls |
long dill pickles, sliced |
1 medium red onion, sliced |
1 medium yellow onion, sliced |
1 large tomato, sliced |
lettuce leaf |
Directions:
1. Divide the meat into 3 evenly sized burgers and seasoned with Lawry's Seasoned Salt to taste. Cook the burgers to the desired doneness on a griddle or in a large cast-iron skillet.
2. Top the burgers with a handful of cheese, then top each one with a bun. Let the cheese melt a bit and then add a couple ice cubes to the pan around the cheese. Cover and cook until the cheese melts completely. (The ice melts and adds just the right amount of steam to melt the cheese and keep the meat moist.
3. While the cheese melts, make up the bottom buns to your liking with pickles, onions, tomatoes, and lettuce. Once the cheese melts into a skirt around the the burger and browns on the bottom, place the burgers on the bottom buns, cheese and all. Cool slightly so the cheese sets. Serve.
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