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
Test Kitchen Notes
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
fresh baked hamburger buns, soft
slices, Polish Ham
freshly ground beef, 15/85 combo, measured out in 3 oz. balls
small onion, finely chopped
glove garlic, finely chopped
pepper, freshly ground
sharp cheddar, I like white cheddar fr/Vermont
blue cheese, Maytag is my fav.
perfectly ripe tomato, sliced
In This Recipe
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.