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!
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
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.