By mightyro_cooking4u on December 20, 2008
Photo by alligirl
Photo by alligirl
"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."
Serving Size: 1 (443 g)
Servings Per Recipe: 3
"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."
"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! :-)"
"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!!"
"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."