13 Pound Squeeze Burger As Seen On Ddd Food
1/3- POUND SQUEEZE BURGER
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.
Provided by mightyro_cooking4u
Categories Meat
Time 25m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 975.7, Fat 73.1, SaturatedFat 40.9, Cholesterol 261.9, Sodium 1046.4, Carbohydrate 11.2, Fiber 2, Sugar 5.5, Protein 67.2
1/3 -POUND SQUEEZE BURGER (AS SEEN ON DDD)
This is not my recipe so wasn't going to post it. Then I was thinking some don't have the good fortune to be near this awesome burger joint, The Squeeze Inn in Sacramento, CA. It was on DDD..they were one lil' hole in the wall diner that seated 11..it is now in 3 locations..seating about 35 each. Thank u Guy for bringing even more success to the owner. He's a nice guy and good guys deserve good things happening for them. They serve other things but the 1/3 lb burger is their #! item. The cheese skirt is the bomb..the crisper the better..yummm! I am sharing the recipe as taken from Diners, Drive In's & Dives, An All American Roadtrip With Recipes Cookbook. I have a triple D cookbook. This is the pic I took when we ate there.
Provided by Dee Stillwell @LILLYDEE
Categories Beef
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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!
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