| Level: | Easy |
| Yield: | 1 burger |
Instructions
- Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.
Reviews
Love this burger. Have made with American, blue and hatch chili pepper cheese. Always a winner!
I prefer to use mozzarella or Asiago cheese but any way you make it, it is delicious!!
as you see as Lucy very juicy
Wow, this is one big & rich burger! I ate 4 hrs. ago & I’m still uncomfortable. Next time I think I’ll make the burgers a little smaller and use a little bit less cheese. It was just too much for me. But the flavor was great. I sauteed a few mushrooms & topped the burger with that. Superb!
These are GREAT made with blue cheese. Top them with bacon and caramelized onion and they’re epic!
These are great, but I added cooked and crumbled bacon,made them even better.
Saw this on another cooking show. To prevent the cheese from leaking out, take half the meat and fully enclose the cheese. Then enclose that package in the rest of the meat. Voila…no leaking cheese!
Good, but not as good as the original served at Matt’s in South Minneapolis. Haven’t been back in decades, but loved it when I lived there.
Very good burgers……I’ve added chipotle seasoning to give it a little bite and I put bread crumbs, 1 egg and omg delicious…..I crave them now.
These burgers were a big hit. However, I have modified the recipe to suit our familys personal tastes. I add 2 slices of bread, 1/4 cup of milk, salt, pepper, and fresh garlic to a small electric food chopper. I process it until it is a paste before mixing it into the ground meat. I sear the burgers for 3 and a half minutes on each side, before putting into a 350 oven for 6 mins. This way the burgers are extra juicy, tender, and done all the way through without the exterior meat being overcooked. It’s a great way to cook thick burgers for those who like their meat well done yet juicy.