Cheese In Cheese Out Burger

Per burger:

1/4 pound 90% lean ground beef
2 slices 2% milk fat American cheese
1 teaspoon clarified butter or Ghee
1 plum tomato
1 garlic dill pickle
Worcestershire sauce for seasoning
Spicy barbecue sauce
1 English muffin

Divide the burger meat into two thin patties. Cut one cheese slice into quarters and place on one patty. Cover with the other patty. Press together and seal the edges so the cheese does not leak out.

Season the cheesy patty with Worcestershire.

Cook in a hot pan oiled with the clarified butter. Cook time depends on several factors. Try three minutes on one side and two on the other for medium doneness. With one minute left, put the second slice of cheese on the burger to melt.

While you allow the burger to rest, toast the English muffins, nook and cranny side down, in the greasy hot pan.

To assemble:

  • Barbecue sauce on the bottom bun
  • Burger patty
  • Sliced tomato
  • Garlic dill pickle
  • Press down the burger and slice in half

You can use the poke test to check for burger doneness. 

Claussen Kosher Dill Pickles are very garlicky. Polish dills can be garlicky as well. It might be tough to find but the garlic pickle is a key to this burger.

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