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Nutrition Facts
Serving Size 1 (469g) Recipe makes 3 servings The following items or measurements are not included below: sourdough hamburger buns
Calories 976
Calories from Fat 656		(67%)
Amount Per Serving		%DV
	Total Fat 73.0g	112%
	Saturated Fat 40.8g	204%
	Monounsaturated Fat 24.2g
	Polyunsaturated Fat 2.2g
	Trans Fat 1.4g
Cholesterol 261mg		87%
Sodium 1043mg		43%
Potassium 843mg		24%
Total Carbohydrate 11.7g		3%
	Dietary Fiber 1.8g	7%
	Sugars 5.5g
Protein 67.0g		133%
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1/3- Pound Squeeze Burger

Recipe #344373 | 25 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: mightyro_cooking4u
Dec 20, 2008

Adapted from a recipe Courtesy of Squeeze Inn. From "Diners, Drive-ins and Dives" cookbook. Frying these on a hot griddle, the owner takes a 1/3 pound handful of cheddar cheese to top a 1/3 pound burger pattie. The cheese spreads out, ice is placed around it, and the top bun is put in place before the whole thing is covered to let it steam. They use "flat-top" burgers, which I like because you get that nice caramelized crisp on the meat. So when making the patties, don't make them too round, flatten them out. This really works. You're gonna love it.-Guy Fieri And I say I second that.

SERVES 3 (change servings and units)

Ingredients

1 lb ground beef (80% lean and 20% fat, you can substitute leaner but you'll sacrifice the taste)
Lawry's Seasoned Salt, to taste
1 lb mild cheddar cheese, shredded
ice cubes
3 sourdough hamburger buns, but not hard rolls
long dill pickles, sliced
1 medium red onion, sliced
1 medium yellow onion, sliced
1 large tomato, sliced
lettuce leaf

Directions

1
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.
2
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.
3
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.

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Main Ingredient > Meat > Beef > Ground Beef
Preparation > Time to Make > < 30 mins
Preparation > Simple > 3 or Less Steps

Featured Reviews for This Recipe

From: MarraMamba

On Oct 26, 2009

oh oh so good!!! moist, yummy, cheesy! only thing if you make just one burger then don't forget to decrease the amount of ice.

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From: alligirl

On Jul 22, 2009

Ro, this burger was delish! I used my cast iron skillet and only made 2 burgers. I shredded my cheese (ex. sharp cheddar) on a box grater, and probably used 4 oz. per burger, which was gracious plenty. I didn't really get a 'skirt', per say, but the bun top (kaiser) was warm and soft, and the cheese was well-melted. I'll make these again, for sure!

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From: Chef GreanEyes

On Feb 19, 2009

YOU GUYS DO NEED TO TRY THIS!! I had also watched this on Tripple D and it made our mouths water!! In our house we also do squeeze dogs for the kids and yesterday i just cooked the cheddar in a small pan cooked it and put it on my fried egg sandwich. Now my boyfriend comes walking toward me with a "squeeze chicken sandwich". Possibilities are endless!! TRY TRY TRY!!

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From: ~Robyn~

On Dec 20, 2008

What a wonderful burger! it never did make a "skirt" of cheese but I am sure that is my fault. This burger was very tasty and I did in fact follow the recipe as written. The OP told me she spiced up some mayo with Sriracha sauce and that was very very good too! Thank you for a delicious burger.

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