Are you looking to up your burger game? This Squeeze Burger recipe, with its unique “cheese skirt” is definitely worth your time….
- 80/20 ground beef (⅓ oz per patty)
- Montreal Steak Seasoning
- Lawry’s season salt
- Burger buns
- A lot of cheese!
- Dill pickles (long cut)
- Tomato slices
- Red onion
Squeeze Inn’s Squeeze Burger Recipe
Let’s begin with the patties. The patty of the Squeeze burger is quite thin. What you don’t want to do is mash the beef into a tight ball and then smash it out- loosen up the meat first, this way it won’t change shape while cooking. Form the patty, then work it out to the desired thinness.
Fire up your grill, using a flat top griddle if you have one. Give the buns a quick toast, you’ll need them soon!
Right before cooking, season one side of the patty with a mix consisting of 1 part Lawry’s season salt, 2 parts Montreal steak seasoning. Place the patty over the heat with the seasoned side down, then season the other side as well.
Right after flipping the patty, place a handful of cheese on top (don’t hold back!) followed by the top bun. Place a couple of ice cubes next to it and close the lid of your grill to trap the steam inside. This will make the cheese melt into the famous “skirt”.
Time to assemble the Squeeze Burger! Lay down some mayo and mustard on the bottom bun, followed by long cut dill pickles, sliced tomato, some red onion, lettuce, and finally the patty-cheese skirt-top bun combo right off the grill.
Have fun with this squeeze burger recipe!