These burgers no doubt don’t skimp on the cheese component.
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4 tbsp.
butter
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8
slices country white bread, 1/2″ thick
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16
slices American cheese
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1 lb.
80-percent lean ground crimson meat, chilled
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kosher salt
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Freshly ground dusky pepper
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Ketchup, for serving
Directions
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- Step 1Preheat oven to 350°. Unfold butter evenly on one side of every fragment of bread, then allege bread buttered side down in a solid-iron skillet over medium-high warmth till golden brown. Switch to a mammoth sheet pan with toasted side down and allege 2 items of American cheese on each fragment of bread.
- Step 2Preheat identical solid iron pan over high warmth. In a mixing bowl, add frosty ground crimson meat and season with salt and pepper. Divide into 1/4-lb. burgers and affect 1/2″-thick, sq.-formed patties, equivalent to bread dimensions. (Keep away from over-facing burgers as this might per chance perhaps per chance just fetch them tricky.) Cook burgers in two batches; flip burger after 2 minutes, then cook 2 minutes more. Switch to a plate and loosely duvet with aluminum foil; leisure 2 minutes.
- Step 3Meanwhile, allege sheet pan with bread within the oven till cheese is staunch melted. Lightly blot burgers with a paper towel, then allege burgers on toasted bread with cheese and top with 2d fragment of bread.
- Step 4Return grilled cheese burgers to the solid iron pan to warmth the bread. Serve instantly, with ketchup.
Judy Kim
Judy Kim is a New York primarily based meals stylist, recipe developer, culinary producer and inventive handbook.
