1/3- Pound Squeeze Burger

Submitted by mightyro_cooking4u

"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."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 3

ingredients

• 453.59 g ground beef (80% lean and 20% fat, you can substitute leaner but you'll sacrifice the taste)
• Lawry's Seasoned Salt, to taste
• 453.59 g mild cheddar cheese, shredded
• ice cube
• 3 sourdough hamburger buns, but not hard rolls
• long dill pickle, sliced
• 1 medium red onion, sliced
• 1 medium yellow onion, sliced
• 1 large tomatoes, 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.

Reviews

[MarraMamba]

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.

 

[alligirl]

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! :-)

 

[Chef GreanEyes]

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!!

 

[Robyn]

What a wonderful burger! it never did make a "skirt" of cheese but I am sure that is my fault. This burger was very tasty and I did in fact follow the recipe as written. The OP told me she spiced up some mayo with Sriracha sauce and that was very very good too! Thank you for a delicious burger.