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    You are in: Home / Recipes / 1/3- Pound Squeeze Burger Recipe
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    1/3- Pound Squeeze Burger

    1/3- Pound Squeeze Burger. Photo by alligirl

    1/7 Photos of 1/3- Pound Squeeze Burger

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    mightyro_cooking4u's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 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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    Ratings & Reviews:

    • on October 26, 2009


      oh oh so good!!! moist, yummy, cheesy! only thing if you make just one burger then don't forget to decrease the amount of ice.

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    • on July 22, 2009


      Ro, this burger was delish! I used my cast iron skillet and only made 2 burgers. I shredded my cheese (ex. sharp cheddar) on a box grater, and probably used 4 oz. per burger, which was gracious plenty. I didn't really get a 'skirt', per say, but the bun top (kaiser) was warm and soft, and the cheese was well-melted. I'll make these again, for sure! :-)

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    • on February 19, 2009


      YOU GUYS DO NEED TO TRY THIS!! I had also watched this on Tripple D and it made our mouths water!! In our house we also do squeeze dogs for the kids and yesterday i just cooked the cheddar in a small pan cooked it and put it on my fried egg sandwich. Now my boyfriend comes walking toward me with a "squeeze chicken sandwich". Possibilities are endless!! TRY TRY TRY!!

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    Read All Reviews (4)

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    Nutritional Facts for 1/3- Pound Squeeze Burger

    Serving Size: 1 (443 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 975.7
    Calories from Fat 657
    Total Fat 73.0 g
    Saturated Fat 40.8 g
    Cholesterol 261.8 mg
    Sodium 1046.3 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 1.9 g
    Sugars 5.4 g
    Protein 67.1 g

    The following items or measurements are not included:

    sourdough hamburger buns

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