Best 13 Pound Squeeze Burger Recipes

HAMBURGER RECIPE

Steps:

• Make burger seasoning by combining all spices in a bowl. Set aside.
• Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
• Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
• Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.

1/3 -POUND SQUEEZE BURGER (AS SEEN ON DDD)

Steps:

• 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!

1/3- POUND SQUEEZE BURGER

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.

QUICK QUARTER-POUNDERS

Steps:

• Mix together the minced beef and enough beaten egg to bind it together, seasoning with salt and pepper. Divide the mince into four, shaping and pressing each into a burger. Heat a grill pan or the grill. Brush the burgers with the oil and cook for 6-7 mins on each side (using a baking tray if beneath the grill) for medium.
• Meanwhile, cut the cucumber into thick slices. Put the slices in a bowl and season with salt, pepper and a pinch of sugar. Add a small splash of malt vinegar and mix well. Stir together the mayonnaise and the chosen mustard.
• Present the burgers on the tomato slices, topping with the mustard mayonnaise, cucumber slices and onion rings. Finish with the burger on an iceberg leaf, topping with another leaf, if you prefer.

STICKY SAUSAGE BURGERS WITH BLUE CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Using scissors, snip open the sausage skins and squeeze the meat into a bowl. Add the breadcrumbs, 2 tbsp chutney and the sage, then mix well with your hands. Divide the mix into 4, then shape into burgers, pushing the chunks of cheese into the middle of each patty. Make sure the cheese is completely sealed in or it will leak out during cooking.
• Place the burgers on a baking tray, then cook for 25 mins until browned and cooked through to the middle. Split open the buns, stuff with your favourite salad, then top with a burger and some of the remaining chutney.