Sunday, March 4, 2012

Four-Cheese Cheese Burgers


We don't really eat a lot of red meat at home, but a few weeks ago I got an undeniable craving for a cheeseburger.  I called Joey at work and asked if burgers were okay for dinner that night (ummm yes they were, of course), and then asked if he had any preferences on toppings - I do like to get fancy after all.  I read him a few ideas that I'd saved from various cookbooks, blogs, and magazines, and when I got to Four-Cheese Burgers he stopped me.  Done and done.

This is a basic burger patty, and the real business is the cheese.  You could really use any combination of cheeses you'd like, but I loved the combo of Swiss, American, Goat, and Parmesan.  Though I love goat's cheese more than life itself, don't be tempted to add extra - it's a very strong flavor and will easily overpower the rest of the cheeses.

This was just really really good - I obviously knew we would like it - I mean, what's not to like here - but we all LOVED it.  So much in fact, that we had the exact same dinner the very next night.  Definitely not something that happens often around here!


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Four-Cheese Cheese Burgers
adapted from Bobby Flay's Burgers, Fries, and Shakes
makes 4 burgers
  • 1 1/2 lbs ground beef (preferably 85%)
  • kosher salt and freshly ground black pepper
  • 1 Tbs Worcestershire sauce
  • pinch cayenne
  • 2 tsp Dijon mustard
  • 1 Tbs canola oil
  • 4 slices Swiss cheese
  • 4 slices American cheese
  • 1/4 cup crumbled goat cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 4 slices Beefsteak tomatoes, sliced 1-inch thick
  • 4 hamburger buns, split and toasted
  • handful of spinach or arugula leaves
In a large bowl, gently combine the beef with salt and pepper, Worcestershire sauce, mustard, and cayenne.  Form into 4 equal-sized patties, each about 3/4-1 inch thick.  Make a deep depression in the center of each patty with your thumb.  Season with additional salt and pepper.

Heat the oil over medium-high heat in a large skillet, preferably cast-iron.  Cook the burgers 3-4 minutes, then carefully flip using a spatula.  Cook an addtional 3-6 minutes, until the burger reaches your desired degree of doneness.  Top each burger with a slice of Swiss, followed by the tomato slice, goat cheese, and the American cheese.  Cover the skillet and cook an additonal mitue or so, until the cheese has melted.  Remove from heat and sprinkle with the Parmesan.  Serve on the toasted buns with the spinach.


10 comments:

The Home Cook said...

My stomach is growling just looking at the picture. Delicious!

Cookbook Queen said...

Now I want a burger for breakfast!! This is definitely going on my To Try list!!

Kelsey said...

This looks so tasty. My mom has that cookbook and I've been meaning to use some of the recipes from it. Now I can make this without having to drive to her house for the book!

curtis mom said...

Looks so good!@-

curtis mom said...

Looks so good!@-

Krissy said...

You had me at four cheese ;)

Trish said...

these look great! was wondering what kind of goat's cheese you eat? I was visiting San Francisco last yr and got some Humbolt Fog goat's chees with herbs that was wonderful. Pickings are slim in my rural are tho, so I was considering mail ordering some.

Josie said...

Hi Trish, I really like Belle Chevre (it might be Bella, I can't remember). I also buy Trader Joe's because they have good prices and pretty good quality. I've had Humboldt Fog's before too - it is so so good! I think Cowgirl Creamery is also supposed to be really good, but I've never had it.

Emily McCumber said...

Oh wow. That sounds amazing. Once the weather gets a bit nicer, I'll be definitely trying this! Thanks!

Jen @ Jen's Favorite Cookies said...

When you want a burger, nothing else will do! That bun looks fabulous too! I'm getting hungry just looking at this.

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