Cheesiest cheeseburgers in all the land? Yes please.
There’s an amazing thing that happens when the cheese is set inside the beef instead of on top. The hot beef fat dripping onto a highly meltable cheese results in a molten concoction that brings danger onto unsuspecting mouths, but immense amounts of joy to those who display patience.Today, we’ll be making a cheeseburger, but not with cheese on top, or stuffed inside.
Here’s the gist: Mix ground beef with grated cheese. Roll into meatballs . Get a cast-iron skillet roaring hot, add the balls, and smash them into oblivion with a sturdy spatula. Wait two shakes of a lamb’s tail, flip, and crack open a beer.a la J. Kenji López-Alt. As our Genius captain Kristen Miglore explains it, “If you smash your burger as soon as it hits the skillet—while the meat and fat are still cold—there won't be any juices to lose.
As with any burger, the bread and toppings are totally up to you. I’m usually partial to a chewy English muffin, mustard-mayo, bread-and-butter pickles, and a tuft of iceberg. But these days, I’m partial to whatever is in my kitchen. And if there’s a forgotten bag of French fries somewhere in the freezer to go with? Even better.
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