This next post is more about technique than recipe. You take a pound of ground beef, sauce it up with your fave barbecue sauce, form it into balls then smash the heck out of it with a spatuala. Got your interest yet?
Oh, yeah, then you flip it, top with cheese and stack the other two burgers on top.
Looking good isn’t it all steamy and melty?
Plop them onto a couple of toasted buns and you’re ready to bite into one of the best burgers. I promise. It was like tasting freshly ground steak. No fillers. No binding. Just perfectly flavoured (and cheesy) meat.
Served all dressed up…
With a refreshing hard cider…
Or au naturel…just the meat and cheese.
Thanks to Food 52 for the inspiration
- 1 lb lean ground beef
- ⅛ cup barbeque sauce (our choise tonight was taquila and habanero bbq sauce)
- ½ cup shredded cheese or 2 cheese slices
- 2 toasted hamburger buns
- Burger fixings of choice (tomato slices, onion, lettuce)
- Mix ground beef and sauce together.
- Form into 4 equally sized balls
- When ready to cook, heat your grill pan on high for two minutes.
- Place each ball on the hot grill and with a spatula smash a flat as possible.
- Cook until you see some cooking on the top side of the burger.
- Carefully flip all four over.
- Place equal portions of cheese on two burgers.
- Top the two with the other two burgers.
- Place each double cheese burgers on toasted buns.
- Dress as you would a burger or as we did enjoy au naturel.