Four Cheese Burgers Food

FOUR-CHEESE BURGER

Steps:

• Divide the meat into 4 equal portions (~6 oz. each); form each portion loosely into a ¾ inch thick patty and make a deep depression in the center with your thumb.
• Season both sides of each burger with salt and pepper.
• Brush the patties with the oil.
• Heat a grill pan over high heat on top of stove; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey.
• Flip burgers over; cook beef burgers until golden brown and slightly charred on second side, 4 minutes for medium rare or until cooked to desired doneness (cook turkey burgers until cooked throughout, about 5 minutes on second side).
• During last minute of cooking top each patty with a slice of Swiss cheese and cover with a basting cover, inverted sturdy metal bowl, or tent patties with foil.
• Add the tomato slices to the grill pan, cover each with a slice of American, a slice of goat cheese, and some Parmesan; cover and melt for 1 minute.
• Arrange some arugula leaves on the bun bottoms and top each with a burger and a tomato slice.
• Cover with the bun tops and serve immediately.

CHEESE BURGERS

Steps:

• Preheat the grill on medium-high heat.
• Heat a large skillet over high heat. Once hot, add the oil, carrot, onion and celery. Stir to blend and season with salt. Cook until the vegetables become tender and slightly caramelized, 10-12 minutes. Transfer the vegetables to a bowl and refrigerate to cool them down.
• In another bowl, mix the ground brisket with the mayonnaise. Season with salt to taste. Mix in the vegetables. Form the meat into eight even patties that are about 3/4 inch thick.
• Place the hamburgers on the hottest part of the grill and cook, undisturbed, for about 2 minutes. Turn them a quarter turn and cook for 2 more minutes. Use a metal spatula to flip them on their second side and cook for an additional 2 minutes for rare to medium rare. Toast the bun halves on the coolest part of the grill. Butter each one. In the last 2 minutes of cooking, add the cheese on top of each burger to allow it to melt as the burgers finish cooking. Place a hamburger on a "bottom" bun half and top with some red cabbage slaw (see recipe below). Top with a bun "top" and serve immediately.
• In a large bowl, combine the cabbage and minced Jalapeno with the dill pickle and dill pickle juice. Toss to blend. In a separate bowl, whisk together the sour cream and cider vinegar with the salt, sugar and black pepper. Pour the sour cream mixture over the cabbage and toss to blend. Refrigerate until ready to use.

FOUR-CHEESE BURGER

Steps:

• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Cook the burgers, using the oil (see page 16) and topping each one with a slice of Swiss and a basting cover during the last minute of cooking (see page 21). Add the tomato slices to the grill or pan, cover each with a slice of American, a slice of goat, and some Parmesan. Cover and melt for 1 minute.
• Arrange some arugula on the bun bottoms and top each with a burger and a tomato slice. Cover with the bun tops and serve immediately.