1/3 -pound squeeze burger (as seen on ddd)

Name: 1/3 -Pound Squeeze Burger (as seen on DDD)
Prep time: 10 min
Cook time: 15 min
Yield: 3
Ingredients: 1 pound(s) ground beef. 80% lean; - lawry's seasoning salt; - ice cubes; 1 pound(s) mild cheddar cheese, shreaded; 3 - good sour dough burger rolls (not hard); - long sliced dill pickles; - red and yellow onions, sliced; - sliced tomatoes; - lettuce leaves; - i like to add bacon : p~~~

(3 RATINGS)

235 Pinches 4 Photos

Dee Stillwell

Citrus Heights, CA

Updated on Sep 4, 2011

This is not my recipe so wasn't going to post it. Then I was thinking some don't have the good fortune to be near this awesome burger joint, The Squeeze Inn in Sacramento, CA. It was on DDD..they were one lil' hole in the wall diner that seated 11..it is now in 3 locations..seating about 35 each. Thank u Guy for bringing even more success to the owner. He's a nice guy and good guys deserve good things happening for them. They serve other things but the 1/3 lb burger is their #! item. The cheese skirt is the bomb..the crisper the better..yummm! I am sharing the recipe as taken from Diners, Drive In's & Dives, An All American Roadtrip With Recipes Cookbook. I have a triple D cookbook. This is the pic I took when we ate there.

Rate

prep time 10 Min

cook time 15 Min

method ---

yield 3

Ingredients

1 pound ground beef. 80% lean
- lawry's seasoning salt
- ice cubes
1 pound mild cheddar cheese, shreaded
3 - good sour dough burger rolls (not hard)
- long sliced dill pickles
- red and yellow onions, sliced
- sliced tomatoes
- lettuce leaves
- i like to add bacon : p~~~

How To Make 1/3 -pound squeeze burger (as seen on ddd)

Step 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.

Step 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.
Step 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!
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