Inner Cheese Burger
From DetroitTokyo 12 years agoIngredients
Burgers
- 1/2 pound ground sirloin shopping list
- Lawry's Seasoned Salt - to taste shopping list
- black pepper, freshly ground - to taste shopping list
- 1/4 cup water shopping list
- 1/4 cup Grolsch beer or similar shopping list
- 2 slices (about 2 oz.) extra sharp cheddar cheese (used Hoffman's) shopping list
To Serve
- 2 Brioche buns shopping list
- spicy brown mustard shopping list
- 4 slices fresh tomato shopping list
- 4 pieces romaine lettuce shopping list
- Kosher dill pickles shopping list
How to make it
Burgers
- Put water in medium skillet and heat over medium.
- Season beef with Lawry's and black pepper. Separate into 4 equal portions and roll into balls. Flatten to between 1/4 - 1/2 inch thick. Fold cheese slices so stacked 2x2 inches. Place in center of one patty, top with another patty and gently press edges and if needed push edges back up to retain patty shape. Repeat.
- Place patties in skillet. Cover and cook about 2-3 minutes on each side, until water evaporates. When turning patties be careful not to press down or squeeze. Add beer after water has evaporated, cover and continue to cook 2-3 minutes on each side. Remove from heat.
- Note that some cheese will leak out and it's best not to over handle to meat as it compromises the juiciness.
- Serve with recommended fixings or your favorites.
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