1 3 Pound Squeeze Burger Recipes

HOW TO MAKE A HOMEMADE SQUEEZE BURGER

Steps:

• Loosely form the patty and then flatten it.
• Heat a large frying pan over high heat. Butter and toast your buns while the pan comes up to heat. Place the bottom bun on a clean surface, toasted side up.
• Spread the mayonnaise over the bun followed by the mustard, pickles, tomato slices, red onion and lettuce. In that exact order.
• Place the patty in the pan and sprinkle with the seasoned salt/steak seasoning.
• Let cook until you can see that the meat is cooking through to the top.
• Flip the patty over and season generously again.
• Cover with the grated cheese and then throw a few ice cubes next to the cooking burger and cover with a lid for about 30 seconds.
• Now lift the lid and cover the patty with the top bun and cover again with the lid. This will steam the bun to perfection.
• After about two minutes, lift the lid again. The cheese skirt should be perfect and the burger cooked through.
• Carefully lift the cheesy patty and bun a place on top of the bottom bun.
• Serve immediately.

THREE-POUND BEEF BURGER FOR SIX ON COUNTRY BREAD

Steps:

• Preheat a gas grill to high or ignite the charcoal. When the grill is hot, clean your grill rack. Decrease the temperature to medium-high (for a gas grill only) and brush or wipe a little oil on the grill rack.
• Divide the ground beef into two equal portions. Line a 9-inch-round cake tin with plastic wrap. Gently push half the beef into the tin. Don't press too hard. Place another sheet of plastic wrap on a work surface and invert the tin so the shaped beef patty pops out onto the plastic wrap. Line the cake tin with plastic wrap again. Gently push the remaining half the beef into the tin and keep it in the tin for the moment.
• Sprinkle the top of each patty with the salt and pepper. Spoon the cheese onto the patty still in the tin. Spread the cheese to cover the meat, but leave about 1/2-inch margin uncovered around the edge. Use the plastic wrap-lining to remove the patty from the tin and flip it onto the non-cheese patty. You want the seasoned sides of the meat facing together, with the cheese sandwiched between. Lightly press the 2 patties together all around the edge. Sprinkle the top of the burger with salt and pepper.
• Wipe a pizza peel with a little oil and transfer the burger to the grill using the peel. Close the grill lid and cook until the bottom of the patty shows grill marks, 8 to 9 minutes. Spritz a little nonstick spray on top of the burger, then flip and cook, 8 to 9 minutes. Gently transfer the cooked burger to a large platter and let rest, about 15 minutes.
• Halve the bread straight across horizontally so it forms a bun. If you like, you can toast both halves lightly on the grill. Transfer the burger onto the bottom half of the bread. Spoon on the Grilled Bing Cherry-White Balsamic Sauce and close the burger with the top half of the bread. Slice the burger into 6 wedges, as if you were cutting a pizza, and serve.
• A fresh grind is just as important. Choose chuck steaks from your butchers and ask them to grind the meat while you wait, the same day you plan to cook them if possible. Even your local supermarket butcher will be happy to do this for you.
• Summer fruit, when given a quick turn on the grill, gets a smoky, sultry tang that works well with goat cheese on a burger. This also works well as a topping for a turkey burger, chicken breast or a grilled pork chop or pork loin.
• Dark red Bing cherries are beautiful in this sauce but you can also use a combination of cherries with apricots, peaches or any stone fruit. I like to grill cherries and then pit them; you lose less juice that way. For stone fruit, cut the fruit in half, remove the pit, give the fruit a light rub of olive oil on both sides and then grill, about 2 minutes each side.
• Preheat a gas grill or charcoal grill to medium-hot heat. A charcoal grill will glow red under gray ash when at this temperature. (Alternatively, grill the cherries in a hot grill pan over high heat on the stove.) Pour the cherries into a fine-mesh grill basket or all-metal strainer, and place the basket over the grill. Cook until bright and smoky, but not charred, about 4 minutes. Give the basket a good shake every 20 to 30 seconds, so the cherries heat through. After 3 minutes, taste a cherry to see if it's smoky enough. Take the basket off the heat and let the cherries cool, about 5 minutes.
• Halve the cherries over a bowl, reserving all the cherry juice you can. Discard the pits. Melt the butter over medium-high heat in a large saucepan or skillet, either on the grill or the stove. When the butter is foaming, add the shallots and stir. Cook the shallots until they begin to show some color, about 2 minutes. Stir in the vinegar and brown sugar. Add the cherries to the saucepan with any reserved juice. Cook until just slightly syrupy, about 3 minutes. Add the salt and pepper, taste, and add more seasoning if you like.
• This can be stored in the fridge, tightly covered, for 3 to 4 days. Yield: about 2 cups.

JAY'S A.1.® ONE BURGERS

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together the ground beef, seasoned bread crumbs, egg, 1/4 cup of steak sauce, and mozzarella cheese using your hands. Shape into 4 patties.
• Lightly oil the grill grate. Cook patties for 5 minutes per side, or until well done. Baste with additional steak sauce while cooking if desired.

CLASSIC SMASHED CHEESEBURGER

Steps:

• In a large bowl, use your hands to gently combine ground sirloin and brisket. Divide into four equal-sized, loosely meat pucks about 2 1/2 inches thick. Place patties on a plate lined with plastic wrap or parchment; transfer to the freezer for 15 minutes (do not exceed this amount of time).
• Meanwhile, heat a griddle, large cast-iron skillet, or large heavy stainless-steel skillet over medium-high heat. Melt 2 tablespoons butter and place the buns, cut-side down, in the pan. Cook until cut sides are golden-brown, about 2 minutes (you may need to do this in two batches, using additional butter if needed). Place toasted buns on four plates, reserving griddle or skillet.
• Remove patties from freezer. Increase heat to high and add 2 tablespoons oil to the griddle or skillet; heat until oil begins to smoke. Working one at a time, add a patty to griddle and immediately press one of the spatulas flat on top of the patty. Use the handle of the other to hammer the spatula down, smashing the patty until 1/2 inch thick. (You'll have to hammer harder and longer than you might think.) Press down and slide the spatula to remove it without tearing the patty; generously season patty with salt and pepper. Repeat smashing process with remaining patties.
• Flip each patty once the first side is deeply browned and crisp with craggly edges, 1 1/2 to 2 minutes for medium. Season the cooked side generously with salt and pepper, then add a slice of cheese and continue to cook until melted, 1 1/2 to 2 minutes more. Transfer cooked patties to bottom burger buns.
• Top burgers with tomatoes and lettuce; spread top buns with Not-So-Secret Sauce and place on top. Serve immediately.

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.

MEATBALL TRUFFLE BURGER

Steps:

• Preheat the oven to 425 degrees F.
• Put the whole shallots onto a sheet of aluminum foil. Cut the pointed top off the garlic bulb and put it next to the shallots. Add the thyme sprigs, drizzle everything with the olive oil and season with salt and pepper. Fold up into a loose package and bake until soft, 35 to 40 minutes. Remove from the oven, open the package and set aside to cool.
• Mix the ricotta with the truffle oil. Set aside.
• Squeeze the shallots and garlic out of their skins and onto a board. Chop very finely and add to a bowl with the softened butter. Season with salt and pepper and mix well. Refrigerate the compound butter until you are ready to use it. You can also roll it up into a cylinder in plastic wrap and freeze it for up to 3 months.
• Sprinkle the beef, pork and veal with salt and pepper. Mix well and form into 4 thick patties. Set aside.
• When you are ready, melt 2 tablespoons of the compound butter in a medium nonstick skillet over medium heat and add the meatballs. Fry until they are cooked through, an internal temperature of 160 degrees F. Remove from the skillet, cover and keep warm.
• Add the pate slices to the skillet and cook until lightly browned on both sides, about 20 seconds per side. Remove from the skillet and keep warm.
• Build the burger: Butter a warm slice of brioche toast with some compound butter and put it onto a plate. Top with a meatball and a slice of pate. Spoon a big dollop of the truffled ricotta on top and garnish with the sprouts. Serve immediately.

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.

THE TWENTY DOLLAR BURGER

Steps:

• Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.
• Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across.
• Grill burgers until no longer pink in the center, about 6 minutes per side.