Best 2 13 Pound Squeeze Burger As Seen On Ddd Recipes

In the realm of culinary marvels, few dishes have captured the imagination and taste buds of food enthusiasts quite like the legendary "13-Pound Squeeze Burger," a masterpiece featured on the popular television show "Diners, Drive-Ins, and Dives" (DDD). This colossal burger, hailing from Prime Burger in Roseville, Michigan, has become an icon of indulgence, drawing burger aficionados from far and wide to witness its sheer size and unparalleled flavor. As you embark on a culinary journey to recreate this behemoth in your own kitchen, let us guide you through the intricacies of crafting the perfect "13-Pound Squeeze Burger," ensuring an unforgettable gastronomic experience that will leave your taste buds in awe.

Here are our top 2 tried and tested recipes!

1/3- POUND SQUEEZE BURGER

1/3- Pound Squeeze Burger image

Adapted from a recipe Courtesy of Squeeze Inn. From "Diners, Drive-ins and Dives" cookbook. Frying these on a hot griddle, the owner takes a 1/3 pound handful of cheddar cheese to top a 1/3 pound burger pattie. The cheese spreads out, ice is placed around it, and the top bun is put in place before the whole thing is covered to let it steam. They use "flat-top" burgers, which I like because you get that nice caramelized crisp on the meat. So when making the patties, don't make them too round, flatten them out. This really works. You're gonna love it.-Guy Fieri And I say I second that.

Provided by mightyro_cooking4u

Categories Meat

Time 25m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef (80% lean and 20% fat, you can substitute leaner but you'll sacrifice the taste)
Lawry's Seasoned Salt, to taste
1 lb mild cheddar cheese, shredded
ice cube
3 sourdough hamburger buns, but not hard rolls
long dill pickle, sliced
1 medium red onion, sliced
1 medium yellow onion, sliced
1 large tomatoes, sliced
lettuce leaf

Steps:

Divide the meat into 3 evenly sized burgers and seasoned with Lawry's Seasoned Salt to taste. Cook the burgers to the desired doneness on a griddle or in a large cast-iron skillet.
Top the burgers with a handful of cheese, then top each one with a bun. Let the cheese melt a bit and then add a couple ice cubes to the pan around the cheese. Cover and cook until the cheese melts completely. (The ice melts and adds just the right amount of steam to melt the cheese and keep the meat moist.
While the cheese melts, make up the bottom buns to your liking with pickles, onions, tomatoes, and lettuce. Once the cheese melts into a skirt around the the burger and browns on the bottom, place the burgers on the bottom buns, cheese and all. Cool slightly so the cheese sets. Serve.

Nutrition Facts : Calories 975.7, Fat 73.1, SaturatedFat 40.9, Cholesterol 261.9, Sodium 1046.4, Carbohydrate 11.2, Fiber 2, Sugar 5.5, Protein 67.2

1/3 -POUND SQUEEZE BURGER (AS SEEN ON DDD)

1/3 -Pound Squeeze Burger (as seen on DDD) image

This is not my recipe so wasn't going to post it. Then I was thinking some don't have the good fortune to be near this awesome burger joint, The Squeeze Inn in Sacramento, CA. It was on DDD..they were one lil' hole in the wall diner that seated 11..it is now in 3 locations..seating about 35 each. Thank u Guy for bringing even more success to the owner. He's a nice guy and good guys deserve good things happening for them. They serve other things but the 1/3 lb burger is their #! item. The cheese skirt is the bomb..the crisper the better..yummm! I am sharing the recipe as taken from Diners, Drive In's & Dives, An All American Roadtrip With Recipes Cookbook. I have a triple D cookbook. This is the pic I took when we ate there.

Provided by Dee Stillwell @LILLYDEE

Categories Beef

Number Of Ingredients 10

Ingredients

1 pound(s) ground beef. 80% lean
- lawry's seasoning salt
- ice cubes
1 pound(s) mild cheddar cheese, shreaded
3 - good sour dough burger rolls (not hard)
- long sliced dill pickles
- red and yellow onions, sliced
- sliced tomatoes
- lettuce leaves
- i like to add bacon : p~~~

Steps:

Divide the ground beef into 3 portions. Form into burger patties. Season with seasoning salt. Cook to desired doneness in a hot cast iron pan or griddle. Leave plenty of space between burgers so cheese skirt can form...or remove 2 cooked burgers and do the cheese skirt one at a time.
Place a handful (1/3) of the cheese over the burger. Top each one with a bun. Let the cheese melt a bit then place a couple ice cubes around the cheese in the pan. Cover with a lid and let the cheese melt and make a crispy cheese skirt all around the burger, like in the pic. The ice melts and creates just the right ammoune of steam to melt the cheese and keep the meat moist.
Meanwhile. prepare the bottom bun as u like with lettuce, tomatoes, onion, pickle..and mayo if i wish. I like my onions carmelized and order these that way at the Squeeze Inn. They add them into the cheese skirt..YUMMY! This is at least a 5 napkin burger. Enjoy!

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your burger.
Season your meat well. Use a combination of salt, pepper, and your favorite herbs and spices.
Don't overmix the meat. Overmixing will make the burgers tough.
Form the burgers into patties that are about 1/2-inch thick. This will help them cook evenly.
Cook the burgers over medium-high heat. This will help them develop a nice crust.
Don't flip the burgers too often. Flipping them too often will make them dry.
Use a meat thermometer to check the internal temperature of the burgers. They are done when they reach an internal temperature of 160 degrees Fahrenheit.
Let the burgers rest for a few minutes before serving. This will help the juices redistribute throughout the meat.

Conclusion:

The 13-pound squeeze burger is a delicious and unique burger that is sure to impress your friends and family. By following the tips above, you can make sure that your burgers are cooked perfectly and that they are packed with flavor. So next time you are looking for a fun and easy way to cook burgers, give the 13-pound squeeze burger a try!