{"id":985,"date":"2011-01-13T21:09:14","date_gmt":"2011-01-14T03:09:14","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=985"},"modified":"2011-01-13T23:46:04","modified_gmt":"2011-01-14T05:46:04","slug":"simple-but-delicious-cheese-burgers","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/american-cuisine\/simple-but-delicious-cheese-burgers\/","title":{"rendered":"Simple but Delicious Cheese Burgers"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
\"\"<\/a>

Homemade Burger<\/p><\/div>\n

Cheese burgers are an American classic but really good ones are elusive.\u00a0 We\u2019ve all had burgers that tasted like shoe leather or ones that had the flavor of cardboard.\u00a0 Over the years I\u2019ve developed a burger that I think is perfectly tender, juicy, and flavorful.\u00a0 Without further ado, here is the recipe:<\/p>\n

Spice Rub<\/strong><\/p>\n

    \n
  • \u00bd cup sweet paprika<\/li>\n
  • 2 Tablespoons Sea Salt<\/li>\n
  • 2 Teaspoons Cayenne Pepper<\/li>\n
  • 2 Tablespoons Garlic Powder<\/li>\n
  • 2 Teaspoons Ground Celery Seed<\/li>\n
  • 1 Tablespoon Dried Thyme<\/li>\n
  • 2 Teaspoons Fresh Ground Black Pepper<\/li>\n
  • 2 Teaspoons Chili Powder<\/li>\n<\/ul>\n

    Toppings<\/strong><\/p>\n

      \n
    • 6 Slices Smoked Bacon<\/li>\n
    • 6 Large Buns<\/li>\n
    • 3 Tablespoons butter, melted<\/li>\n<\/ul>\n

      Meat<\/strong><\/p>\n

        \n
      • 4 \u00bd Pounds 80\/20 Angus Ground Beef (80% Meat, 20% Fat)<\/li>\n
      • 4 \u00bd Tablespoons Worcestershire Sauce<\/li>\n
      • 3\u00a0\u00a0One Ounce Packets of Hidden Valley Ranch Salad Dressing and Seasoning Mix<\/li>\n<\/ul>\n

        Spice Rub<\/strong><\/p>\n

        Combine all spice rub ingredients into a bowl and mix thoroughly.\u00a0 Cover and set aside.<\/p>\n

        Toppings<\/strong><\/p>\n

        Cook the bacon in a pan for 5 minutes and flip once seared.\u00a0 Cook for an additional 2 minutes or until seared.\u00a0 Make sure the internal temperature of the bacon slices reaches at least 170 degrees to ensure doneness and is crispy.\u00a0 Remove from the heat and set on a paper towel lined plate to drain.<\/p>\n

        Meat<\/strong><\/p>\n

        Put the meat into a large mixing bowl.\u00a0 Pour the Worcestershire sauce over the top of the meat.\u00a0 Open the seasoning packets and pour them over the top of the meat.\u00a0 Using a large metal spoon, combine the ingredients for one minute.\u00a0 Be careful to not make the mixture dense.\u00a0 Let the meat rest for five minutes.<\/p>\n

        Form six balls of meat that weighs \u00be pounds each.\u00a0<\/p>\n

        Place a sheet of wax paper on a safe cutting board.\u00a0 Place a ball of meat on the paper and top it with another sheet of wax paper.\u00a0 Use a plate to press down slowly on the top sheet of wax paper until the burger is \u00bd inch thick.\u00a0 Remove the patty to a plate and repeat the process for the rest of the balls of meat.<\/p>\n

        Sprinkle 1 Teaspoon of the Spice Rub over each patty, flip each patty, and sprinkle another 1 Teaspoon of Spice Rub on the other side.\u00a0 Let the patties rest for five minutes.<\/p>\n

        Cooking<\/strong><\/p>\n

        Turn the griddle to 400 degrees and let it come to temperature.<\/p>\n

        Place each patty on the griddle and cook until a sear forms.\u00a0 This usually takes about 8 minutes.\u00a0 DO NOT TURN UNTIL A SEAR FORMS.\u00a0 Once a sear forms, turn the meat over carefully (so that it does not break,) place a slice of cheese on top, and continue to cook until a sear forms on the other side.\u00a0 Remove the patties once they reach an internal temperature of 135 degrees (about another 3 minutes).\u00a0 They should be Medium Rare in doneness.\u00a0 Let the meat rest for three minutes.<\/p>\n

        While the meat rests, open each bun and spread butter on the open buns.\u00a0 Place each bun, butter side down on the griddle, and cook for three minutes or until a light brown crust forms.\u00a0 Remove the buns once complete and set aside.\u00a0 Do not let them burn.<\/p>\n

        Forming<\/strong><\/p>\n

        Do the following for each burger: Place the bottom bun on a plate.\u00a0 Place one meat patty on top of a slice of bun.\u00a0 Cut a slice of bacon into two pieces and layer on top of the meat.\u00a0 Top with a slice of cheddar cheese.\u00a0 Place the top of the bun on top of the burger.<\/p>\n

        Serve and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

        By Todd Barron @ FoodieCuisine.com Cheese burgers are an American classic but really good ones are elusive.\u00a0 We\u2019ve all had burgers that tasted like shoe leather or ones that had the flavor of cardboard.\u00a0 Over the years I\u2019ve developed a burger that I think is perfectly tender, juicy, and flavorful.\u00a0 Without further ado, here is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327,350],"tags":[161,50,109],"class_list":["post-985","post","type-post","status-publish","format-standard","hentry","category-american-cuisine","category-recipes","tag-burger","tag-cheese","tag-recipe"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=985"}],"version-history":[{"count":2,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/985\/revisions"}],"predecessor-version":[{"id":988,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/985\/revisions\/988"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=985"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}