Best Triple Cheese Burgers Recipes

TRIPLE CHEESE GRIDDLE BURGERS WITH CRISPY CHERRY PEPPERS

Steps:

• Place the short rib and steak tip cubes on a baking sheet in a single layer, leaving a 1/2-inch space around each chunk. Freeze the meat until very firm and starting to harden around the edges, but still pliable, 15 to 25 minutes.
• Place half of the meat in a food processor and pulse until coarsely ground, ten to fifteen 1-second pulses, stopping and redistributing the meat around the bowl as necessary to ensure it is evenly ground. Transfer the meat to a baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat cubes. Spread the meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Evenly divide the meat into 12 balls and season aggressively with salt and pepper.
• Heat a cast-iron skillet over high heat. Working in batches, cook the patties. As soon as you put the balls in the skillet, press each one down once with a strong metal spatula into a 1/2-inch patty or until just larger than your bun (size up your bun-to-meat ratios people!). Do not smoosh them again. Cook until the patties are crusty brown on the bottom, 4 to 5 minutes, then flip once and finish the other side while a piece of cheese melts on top, 4 to 5 minutes more. Stack into 3 patties and set aside to rest. Repeat with the remaining patties.
• On a nonstick flat-bottomed pan (preferably square), butter and toast the buns until golden brown, keeping an eye on them so they don't burn, about 5 minutes.
• Build each burger on a bun with 3 patties, Crispy Pickled Cherry Peppers and a schmear of the 18,000 Island Dressing. Serve!
• Heat the oil in a heavy-bottomed pot to 350 degrees F. Combine the rice flour and seasoned salt in a shallow dish. Dredge the wet cherry peppers in the flour mixture and fry in the oil until golden brown, 2 to 3 minutes.
• Mix the mayonnaise, jalapenos, ketchup, mustard and garlic together in a bowl. Season with salt and pepper.

TRIPLE DECKER BURGERS WITH ROASTED VEGETABLES AND CHEESE SAUCE

Steps:

• Roast the vegetables: Preheat the oven to 375 degrees F.
• In the bowl of a food processor, pulse the carrots, celery and onions into small pieces, 12 to 15 times. Stir in the canola oil and season with salt. Spread the vegetables in a thin layer on a baking sheet, place in the center of the oven and roast until caramelized and tender, 12 to 15 minutes. Remove the baking sheet from the oven and let cool.
• For the cheese sauce: In a medium pot, simmer the cream over medium heat. Whisk in the mustard, soy, hot sauce and garlic. Sprinkle in the cheeses so they don't clump as they melt. Whisk until the cheese is melted and the sauce is smooth. Keep warm.
• For the burgers: In a medium bowl, break up the meat and spread it up on the sides. Sprinkle liberally with salt and pepper. Divide the meat into 12 portions and roll each into a ball. Place the meatballs on a clean surface and gently flatten them into small 1/2-inch patties.
• Heat a griddle or 2 large heavy-bottomed or cast-iron skillets and add half the canola oil to each. When the oil begins to smoke lightly, add the patties in a single layer and cook over high heat, using a metal spatula to flatten and "smash" slightly, for 2 minutes. Flip them on their second side, adding additional oil as needed, and press down again to smash and brown them, 2 to 3 minutes more.
• Stir the chopped pickles, pickle juice and ketchup into the roasted vegetables. Place a patty on each roll bottom. Spoon some roasted vegetable mix on each. Top with a little cheese sauce. Repeat this layering two times more. Pour over the remaining cheese sauce and red onion slices and top with the roll tops.

TRIPLE CHEESE BURGERS

Steps:

• Mix the meat, bread crumbs, onion, egg and seasonings together.
• Shape the mixture into 12 thin patties, each about 4-inches in diameter.
• Top each of 6 patties with 1 tablespoons of the cottage cheese, spreading to within 1/2-inch of the edge, sprinkle on 2 teaspoon of the parmesan cheese, and top each patty with one of the remaining patties sealing the edges firmly.
• Brown the patties in a large skillet over medium-high heat, turning once.
• Drain off the fat and pour the tomato sauce over the patties.
• Cover and simmer for about 15 minutes.
• Place a cheese slice on each patty, cover, and heat until the cheese is melted, about 2 minutes.
• Serve with the remaining sauce in the skillet poured over them.
• You can use either mozzarella or swiss cheese slices.
• Each slice should be 3 X 3 inches square.