1/3- POUND SQUEEZE BURGER
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.
Provided by mightyro_cooking4u
Categories Meat
Time 25m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 975.7, Fat 73.1, SaturatedFat 40.9, Cholesterol 261.9, Sodium 1046.4, Carbohydrate 11.2, Fiber 2, Sugar 5.5, Protein 67.2
1/3 -POUND SQUEEZE BURGER (AS SEEN ON DDD)
This is not my recipe so wasn't going to post it. Then I was thinking some don't have the good fortune to be near this awesome burger joint, The Squeeze Inn in Sacramento, CA. It was on DDD..they were one lil' hole in the wall diner that seated 11..it is now in 3 locations..seating about 35 each. Thank u Guy for bringing even...
Provided by Dee Stillwell
Categories Burgers
Time 25m
Number Of Ingredients 10
Steps:
- 1. Divide the ground beef into 3 portions. Form into burger patties. Season with seasoning salt. Cook to desired doneness in a hot cast iron pan or griddle. Leave plenty of space between burgers so cheese skirt can form...or remove 2 cooked burgers and do the cheese skirt one at a time.
- 2. Place a handful (1/3) of the cheese over the burger. Top each one with a bun. Let the cheese melt a bit then place a couple ice cubes around the cheese in the pan. Cover with a lid and let the cheese melt and make a crispy cheese skirt all around the burger, like in the pic. The ice melts and creates just the right ammoune of steam to melt the cheese and keep the meat moist.
- 3. Meanwhile. prepare the bottom bun as u like with lettuce, tomatoes, onion, pickle..and mayo if i wish. I like my onions carmelized and order these that way at the Squeeze Inn. They add them into the cheese skirt..YUMMY! This is at least a 5 napkin burger. Enjoy!
STICKY SAUSAGE BURGERS WITH BLUE CHEESE
A great burger that kids and adults alike will love
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Using scissors, snip open the sausage skins and squeeze the meat into a bowl. Add the breadcrumbs, 2 tbsp chutney and the sage, then mix well with your hands. Divide the mix into 4, then shape into burgers, pushing the chunks of cheese into the middle of each patty. Make sure the cheese is completely sealed in or it will leak out during cooking.
- Place the burgers on a baking tray, then cook for 25 mins until browned and cooked through to the middle. Split open the buns, stuff with your favourite salad, then top with a burger and some of the remaining chutney.
Nutrition Facts : Calories 436 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2.71 milligram of sodium
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