There’s been a lot of link love for Mara these days…what can I say? The thing is, ever since she hosted me as a guest for dinner, Leah and I have been talking about her recipe on that same post–Grilled Cheese Burgers. They were just as good as we thought they would be, and really, like Mara said on her site, “restaurant quality.”
It doesn’t seem like there’s anything earth-shattering here, but a little extra seasoning, and some special treatment for the bread made this burger something special!
Mara’s Grilled Cheese Burgers
Adapted from What’s For Dinner?
- 1 lb. ground beef
- 1/2 c. cheddar cheese, shredded (I used Tillamook Medium Cheddar)
- 2 Tbsp. Cholula hot sauce (but use whatever you like, and to your own tastes)
- 1 tsp. Adobo seasoning (from The Spice House, of course!)
- 1 egg
- 1/4 c. panko bread crumbs
- 1 avocado, sliced
- 1 tomato, sliced
- 8 slices rustic bread
- 1 tablespoon extra virgin olive oil
1. Combine first six ingredients in a mixing bowl, and using your hands, mix to combine. Do not overmix, or the burgers could come out tough. Divide the meat into four equal-sized patties.
2. Preheat a seasoned cast-iron skillet over medium high heat. When skillet is hot, brush the surface of the pan with extra virgin olive oil and place the burgers in the pan. Be careful not to move the burgers around in the pan, until they’re ready to flip. Also, don’t press on the burgers with the spatula–it looks cool, but really, it’s a bad habit, and just helps to make dry burgers. Continue to cook the burgers to desired doneness, flipping once.
3. While the burgers cook, brush the slices of bread on both sides with extra virgin olive oil. I used thick-cut slices of an artisan asiago cheese bread from the grocery store bakery. In a non-stick skillet or grill pan over medium heat, toast the oiled bread. It will need to be flipped once or twice to get good color–you’re looking to get it golden brown like a grilled cheese.
4. Serve the burgers on the toasted bread with slices of avocado and tomatoes. (I subbed mayo for the avocado on mine, but David liked the avocado slices).
Note: Like I said, nothing too out of the ordinary here, or so it seems, but something about the toasted bread and the way the burgers are seasoned made this an extra tasty burger. Because I used thick slices of bread, the toast was crunchy at the edges, but warm and soft in the middle, much better than any standard hamburger bun. The grilled bread made the flavors similar to a patty melt (without all those onions, of course!) but because they were cooked separately, the juices from the burger didn’t have the chance to get the bread all soggy.
In short: I really enjoyed this burger!
P.S. Speaking of burgers–get out there and enjoy one of your own. Happy Memorial Day, everyone. Aren’t three day weekends awesome?