13 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.

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.

BACON VENISON BURGER (DEER)

Steps:

• Dice bacon and brown in olive oil on medium heat. Add chopped onions and sweat. Add chopped garlic. Remove from heat and allow to cool. Once cool add onions and bacon to ground meat. Add salt and pepper and mix enough to incorpote all ingredients. Form three or four patties. Pan fry in olive oil to medium.
• I served this on soft sandwhich buns with swiss cheese.