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Recipe Thursday-Seared Burgers With Easy-Melting Cheddar Cheese

Posted on July 28th, 2011 | Posted in Recipes, Sandwich

Yummy! When I saw this article on how to make any cheese melt like American cheese I was intrigued. As I’m sure all have heard a little something about the bad rap American cheese gets, so to have a more flavorful cheese take on the melty consistency is brilliant. The method is very simple and the outcome was delicious on Seared Burgers!  Now I don’t get too excited about making burgers in a skillet, but I love burgers and I do not currently own a grill so I decided to go for it. They were by far my favorite skillet burger, and the sharp cheddar oozed so nicely into all the crevices. Have fun making these and enjoy!

Seared Burgers with easy-melting Cheddar Cheese

Yield 2 Burgers

Note: This recipe will work with any aged, semi-hard cheese like Comté, Cheddar, or Tomme.

Ingredients

2 ounces coarsely grated sharp cheddar cheese (see note) (774101)
1 teaspoon instant flour (like Wondra)
2 teaspoons heavy cream (HPH010)
1/4 teaspoon vegetable oil (992065)
8 ounces of freshly ground beef, formed into two 4-ounce balls (222021)
Kosher salt and freshly ground black pepper (CQS030/CQP071))
2 toasted hamburger buns (559388)
Toppings and condiments as desired

Method

Combine cheese, flour, and milk in a small bowl and toss with a spoon to combine. Divide mixture evenly between two small ramekins and set aside. Set a steamer insert into a large saucepot with 1 inch of water. Bring water to a simmer over medium-high heat and cover pot.

Heat vegetable oil in a 10-inch cast iron or stainless steel skillet over high heat until smoking. Add beef balls to skillet and smash firmly with a stiff spatula into 4- to 4 1/2-inch patties. Season generously with salt and pepper.

While patties cook on first side, transfer cheese cups to steamer and close lid. After the first side is well browned (about 1 1/2 minutes), carefully scrape patties up from bottom of skillet using a stiff spatula and flip. Season top side with salt and pepper. Continue to cook until second side is browned, about 1 minute longer.

Transfer patties to toasted bun bottoms. Carefully pick up a ramekin full of cheese with a pot holder and stir with a spoon until homogenous and completely smooth. Scrape cheese out of ramekin over burger. Repeat with second burger. Serve immediately with condiments and toppings as desired.

Recipe from Seriouseats.com

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