1/3 -Pound Squeeze Burger (as seen on DDD)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
- ice cubes
- lettuce leaves
- sliced tomatoes
- 1 lb ground beef. 80% lean
- lawry's seasoning salt
- 1 lb mild cheddar cheese shreaded
- 3 good sour dough burger rolls (not hard)
- long sliced dill pickles
- red and yellow onions sliced
- i like to add bacon : p~~~
- Carbohydrate 5.005994112 g
- Cholesterol 158.7573295 mg
- Fat 50.3868371393333 g
- Fiber 1.9599999109904 g
- Protein 38.79616671 g
- Saturated Fat 31.9269675601333 g
- Serving Size 1 1 Serving (435g)
- Sodium 947.982872566667 mg
- Sugar 3.0459942010096 g
- Trans Fat 2.6761030485 g
- Calories 625 calories
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!
