Best 2 13 Pound Squeeze Burger As Seen On Ddd Recipes

**Indulge in the Ultimate Squeeze Burger Experience: A Culinary Journey of Flavors and Indulgence**

Prepare to embark on a tantalizing culinary adventure with the legendary 13-pound Squeeze Burger, a colossal masterpiece featured on the renowned TV show, Diners, Drive-Ins, and Dives. This colossal burger is not just a meal; it's an experience that will leave your taste buds in awe. Discover the secrets behind this iconic dish and learn how to recreate it in your own kitchen, along with an array of delectable side dishes and toppings that elevate this burger to an unforgettable feast. From the juicy patty cooked to perfection to the symphony of flavors bursting from the toppings, this comprehensive guide will equip you to impress your friends and family with a burger that's sure to become a cherished tradition.

Let's cook with our recipes!

THE "DDD" BURGER

The

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 burgers

Number Of Ingredients 9

Ingredients

Oil, for frying
2 cups cold water
2 bags batter mix (recommended: Joes Famous Batter Mix)
1 1/3 pounds 85/15 ground chuck
4 (4-inch) hamburger buns
8 slices American cheese
1/2 cup chopped white onions
4 slices tomato
16 slices hamburger pickles

Steps:

Preheat deep-fryer to 350 degrees F.
Place frying pan or flat top grill over medium-high setting.
Grab a medium size mixing bowl, and a whisk. Add 2 cups of cold water in mixing bowl and empty the contents of the batter mix in with water and mix together until batter is of pancake batter consistency.
Take the ground chuck and shape it into 4 (1/3-pound) patties. Then grill on flat top or pan fry to your desired internal temperature. When burger is cooked remove the patties from pan or grill and set aside.
Take hamburger buns and open them up and set them on the counter so that the insides are facing up. Place 1 piece of cheese on top of each side of all hamburger buns facing up. Spinkle diced onions on all bottom pieces. Then place 1 slice of tomato on the cheese on the top buns. Then put 4 slices of hamburger pickles on top of each tomato slice. Gently put the cooked hamburger patty on top of either of the buns and smash both the top and bottom buns together. The tighter the better!
Take the hamburger and insert into the mixing bowl with batter and surround burger with batter.
Place evenly coated burger bun with ingredients and burger patty into fryer. Remove burgers when outside coating of batter is a golden brown color. Serve with desired side item.

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

Tips:

Use a meat grinder. This is the best way to ensure that your burger is evenly ground and has a consistent texture.
Season the meat well. Use a combination of salt, pepper, and your favorite seasonings to taste.
Form the burger patties into thin, even circles. This will help them cook evenly.
Cook the burgers over medium heat. This will prevent them from burning on the outside while still cooking through in the middle.
Use a spatula to press down on the burgers as they cook. This will help them stay flat and cook evenly.
Cook the burgers until they reach an internal temperature of 160 degrees Fahrenheit. This is the safe temperature for ground beef.
Let the burgers rest for a few minutes before serving. This will help them retain their juices.

Conclusion:

The 13-pound squeeze burger is a delicious and unique dish that is sure to impress your friends and family. By following the tips above, you can make sure that your burger turns out perfectly every time. So what are you waiting for? Give it a try today!