I have to say that I do miss going to The Squeeze Inn in West Sacramento. This place is amazing. While at university at CSU Sacramento, it was one of my weekly pit stops. Squeeze Burgers are out of this world.
I think the Squeeze Burger was the first burger I tried to copy at home. Even though I copied it to the tee, I still made my way there each and every week.
They use a sourdough sesame seed bun. For this recipe I used a sourdough poppy seed bun that had been freshly cooked that morning at my local bakery. The bun was still warm it was so fresh.
What makes the Squeeze Burger so special is the quality meat and that cheese ‘skirt’. If you’ve ever been to the Squeeze Inn, you’ll know what I’m talking about. If not, think about how good that hard cooked cheese tastes when you make a homemade lasagna. That deliciously crispy cheese is what you are going to get here.
I think this might just become your favourite cheese burger recipe!
You will need something like a large lid or roasting pan to cover the burger as it cooks.
- ⅓ pound (150g) lean steak mince – roughly 80% meat 20% fat mix
- ⅓ pound (150g) Cheddar Cheese – grated
- 1 sourdough bun
- Butter for toasting the buns
- 1 tablespoon mayonnaise
- 1 good skirt French’s yellow mustard
- Seasoned salt or steak seasoning – Just use your favourite.
- 2 slices of tomato
- 2 dill pickle slices
- 1 thinly sliced red onion
- Ice cubes
- Loosely form the patty and then flatten it.
- Heat a large frying pan over high heat. Butter and toast your buns while the pan comes up to heat. Place the bottom bun on a clean surface, toasted side up.
- Spread the mayonnaise over the bun followed by the mustard, pickles, tomato slices, red onion and lettuce. In that exact order.
- Place the patty in the pan and sprinkle with the seasoned salt/steak seasoning.
- Let cook until you can see that the meat is cooking through to the top.
- Flip the patty over and season generously again.
- Cover with the grated cheese and then throw a few ice cubes next to the cooking burger and cover with a lid for about 30 seconds.
- Now lift the lid and cover the patty with the top bun and cover again with the lid. This will steam the bun to perfection.
- After about two minutes, lift the lid again. The cheese skirt should be perfect and the burger cooked through.
- Carefully lift the cheesy patty and bun a place on top of the bottom bun.
- Serve immediately.