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Author Notes: I have always liked my burgers simple... thick and cooked medium rare. I want to taste beef, but I created this gluttonous burger for a friend that loved cheese, especially the combination of cheddar and bleu cheeses together. It is entire meal. It is 9oz.of beef and you do have some tomato slices on it for your vegetable serving. You get a smokey salt sensation from the Polish ham (but any tasty ham will do) and the butter flavor from the toasted bun. I am now willing to have two favorites when it comes to burgers. Yellow mustard is all you need for a condiment on this one. Yes, NO ketchup! I am from Chicago. You do not need to serve much else with it, except a lot of napkins. - MyCommunalTable —MyCommunalTable
Food52 Review: This is one delicious monster burger! I grilled one for my husband, a red meat and dairy boy from Wisconsin. He plowed through about half of it and quit, albeit in a state of bliss. When my internist wasn't looking, I sneaked a huge bite and pronounce this absolutely scrumptious. One could play with the ingredients but I had fun assembling the burger for lunch just as MyCommunalTable recommends, right down to the yellow mustard. The two rich cheeses against the salty, smoky ham are frosting on the cake for the triple layers of grass-fed ground beef. Thumbs up! - Lizthechef —The Editors
- 4 tablespoons butter
- 2 fresh baked hamburger buns, soft
- 4 slices, Polish Ham
- 18 ounces freshly ground beef, 15/85 combo, measured out in 3 oz. balls
- 1 small onion, finely chopped
- 1 glove garlic, finely chopped
- 2 teaspoons season salt
- 2 teaspoons worcestershire sauce
- pepper, freshly ground
- 4 ounces sharp cheddar, I like white cheddar fr/Vermont
- 2 ounces blue cheese, Maytag is my fav.
- 1 perfectly ripe tomato, sliced
- yellow mustard
- In a mixing bowl, add ground beef, onions, garlic, season salt, worcestershire sauce, and pepper. Mix together. Divid into 3 oz. balls
- In your favorite skillet, melt 1-2 tablespoon over medium heat. Cut hamburger buns in half and toast both sides in the butter. Remove when toasty brown. Set aside.You will need to watch this. It goes quick.
- Melt another tablespoon of butter into pan, then add ham. Crisp up on both sides. Pull out, drain on paper towel. Set aside.
- Melt one more tablespoon of the butter in the skillet. Place a ball on skillet and flatten out with spactula. Flatten once. Only once. Do not press more often. It will dry out the burger. Repeat flattening all the balls.
- Do not step away from pan. It will cook quite quickly. After flipping to cook other side, place cheese on immediately. 2 will have cheddar and 1 will have blue cheese. Three patties per burger.
- Assemble. Bottom bun, mustard, cheddar patty,slice of ham, blue cheese patty, slice of ham, cheddar patty, tomato slices, then top bun. Ready for devouring. Remember serve with lots of napkins.
Made in Milwaukee
What to eat, see, and do (hint: there's a lot of beer)
Made in Milwaukee.
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Know (and shop) the basics.
Churros: the free-form, fast donut.
The chicest apron around.