50/50 Grilled Cheese Fully Loaded Cheeseburger
Zach wanted to get experimental for dinner tonight. Cheeseburgers were on his mind, but he added a few extra steps to make this far from average. Grilled cheese sandwiches instead of a bun and a meat mix of chuck and bacon add flavor and texture like you haven’t experienced in a burger before.
• For the grilled cheese:
8 slices of local sourdough bread
8 slices of American cheese
4 tbs. of melted butter
Heat a frying pan over medium heat. Brush melted butter evenly on one side of each bread slice.
Build the sandwiches in the heated pan: 1 slice butter side down, 2 slices of cheese, 1 slice butter side up. Grill for 4-5 minutes without disturbing them, then flip and grill for another 4-5 minutes with no disruption.
When done, the cheese will be melted and the bread will be lightly golden.
• For the patties:
2/3 lb. of bacon
2/3 lb. of chuck roast
2 slices of provolone cheese
Black pepper (just enough to sprinkle over the meat while grilling)
With your Kitchenaid stand mixer and food grinder attachment, grind the meat. Switch between bacon and chuck so that you don’t have to mix as much with your hands when the grinding is done. Overworking the meat makes it tougher.
It is best to form patties that match the size of the bun. Since we’re using not round buns but oblong sourdough grilled cheese sandwiches, the patties are similar in shape.
Heat a cast iron pan on the range over medium heat. Place the patties in the pan one at a time with 20 seconds in between so that you don’t shock-cool the pan. Flip the patty after 4 minutes and cook for another 4 minutes, adding a slice of provolone at the last minute. Keep the pan covered with a splatter guard to protect your skin, your clothes, and your kitchen.
• To build the burger with all the fixings:
4 grilled cheese sandwiches
2 cheesed 50/50 patties
4 pasture-raised eggs
1 Lillian’s Yellow tomato
4 leafs of green leaf lettuce
4 tbs. of butter
1/4 cup of water
Slice the tomato and wash the lettuce leafs. Baste the eggs by melting 2 tbs. of butter in a large saute pan. Heat the pan over medium heat, then crack 2 eggs into the pan (you don’t want to crowd the pan). After 20 seconds, add 1/8 cup of water and cover. Cook covered for about 3 minutes. Layer the burgers as such: