You may also like
Categories:
butter buns ham ground beef onion garlic season salt Worcestershire sauce pepper Cheddar blue cheese perfectly ripe tomato yellow mustard
Viewed: 37 - Published at: 6 years agoIngredients
- 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
Method
- In a mixing bowl, add ground beef, onions, garlic, season salt, worcestershire sauce, and pepper. Mix together. Divid into 3 oz. balls
- 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.
- Melt another tablespoon of butter into pan, then add ham. Crisp up on both sides. Pull out, drain on paper towel. Set aside.
- 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.
- 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.
- 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.
