Cheddar and Blue HAMburger

July 21, 2010
4 Ratings
  • Serves 2
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

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

What You'll Need
  • 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
  1. In a mixing bowl, add ground beef, onions, garlic, season salt, worcestershire sauce, and pepper. Mix together. Divid into 3 oz. balls
  2. 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.
  3. Melt another tablespoon of butter into pan, then add ham. Crisp up on both sides. Pull out, drain on paper towel. Set aside.
  4. 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.
  5. 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.
  6. 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.
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See what other Food52ers are saying.

  • Lizthechef
  • aargersi
  • dymnyno
  • MyCommunalTable
  • Sagegreen

7 Reviews

Lizthechef July 22, 2010
My Dad used to tease me and my mom, taking big bites out of something luscious as this, that we had "python jaws" that expanded to allow HUGE mouthfuls! Great job -
MyCommunalTable July 22, 2010
Yet another one I will using again. I think my son does that sometimes. I have to tell him to chew, not swallow whole. Thanks
aargersi July 22, 2010
Holy lipitor prescription Batman! This looks awesome. Buttery hammy cheesy goodness.
MyCommunalTable July 22, 2010
LOL! Maybe the burger should come with a warning: Take lipitor before consumption. It is so big that you just start giggling while trying to eat it. You made me laugh!
Sagegreen August 6, 2010
This burger should come with a warning! Such crumptious decadence.
dymnyno July 22, 2010
Wow!!!! You need a mounth like a hippo to take a bite out of this big boy! nice pic
MyCommunalTable July 22, 2010
This big boy is right. It is pure gluttony! Hilarious about the hippo mouth. I am using this that line again. It is something that I rarely make and I serve nothing with it. Way too much food for anything else. Thanks1