Well done cheese on a burger

Darnoc

I hope I am not alone, but one of the best tasting cheese burgers I have tasted is when you cook it on a griddle and the cheese runs down the side of the burger and will get very well done on the skillet. Kind of like being in the partially burnt and gooey stage.Can you cook the cheese in some way to get it to that dark brown almost crispy stage and be able to remove it and put it on the side then put it on top of the burger when it is done? I usually use cheddar cheese when doing burgers.

Fidel

Darnoc,[p]I do this using the cast iron grid. I put the flat side up and when I put a slice of cheddar on I let it run down and get all gooey and brown on the cast iron before I spatula it up.[p]The spatula gets nasty, as does the grid, but the burgers are fantastic this way.[p]I cook them at 600 and roll the meat to 1/4" thin and flash cook so they are crusty on the outside and still medium on the inside. I usually also cook onion slices direct on the cast iron grid to char them a bit but not let them get translucent so they still maintain a little bite.

Darnoc

Fidel,
Thank you for the tip.I do not have a cast iron grid that you mention but I do have 8"/10"/12" skillets on hand as well as the double burner size griddle or raised rib side that you use on the stove top.The flavor is so intense when it gets to a or close to the char stage it is YUMMY.Will just have to flip a cheese omelet with the only magic ingredient being cheese.Thank you for your advice.

UGAVET

Darnoc,
There was an episode of Diners, Drive-ins and Dives on foodnetwork that showed a diner that had a cheeseburger that was their specialty of crispy cheedar cheese on the burger. He cooked the burger on the griddle then threw a huge hand full of cheedar on top and then threw an handfull of ice around the cheese on the hot griddle then covered the burger with a pan. then plated onto a bun. the cheese was so crispy where it melted down onto the griddle that it hung off the sides of the burger a good 2 inches. People were going nuts over the crispy cheese. i have yet to try this but i am building a house right now and have a 48 inch range with a 17in griddle on it. i have always wanted to be a waffle house cook.

broomy

The Squeeze Inn cheeseburger. Here are two videos showing how it is done.

http://www.strimoo.com/video/12581878/The-Squeeze-Inn-Sacramento-mmmmcheeseburger-Vimeo.html

http://video.google.com/videosearch?q=squeeze inn&ie=utf-8&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&sa=N&tab=wv#q=squeeze inn sacramento&emb=0

broomy

Here's a photo link:

http://www.flickr.com/photos/tspauld/405356479/