Cheeseburger

Who doesn’t love a good juicy cheeseburger? There’s many different methods for a great burger, but this is my favorite way to make a delicious burger at home.
 
I’ve become a purist when it comes to cheeseburgers. I don’t add anything to the meat because then it becomes more like meatloaf, and I don’t want meatloaf. I want a big juicy cheeseburger with sauce that drips down my arm while I’m eating it. Don’t judge me.
 
There are a few things that make this burger a winner in my book:

Butta Yo Buns 
Butter and toast the inside of a soft fluffy brioche bun until it’s golden brown. Trust me on this. It makes a difference.
 
Burger Sauce
Simple, yet brilliant. Recipe below.
 
Cheese Skirt
I said what I said. Cheeeeeese. Skiiiiiiiirt. Your life will not be the same after this. I’m not talking about just one slice. Not just a little handful melted on top. I’m talking an absurd amount of shredded cheese piled up on your burger cascading down onto the griddle, melting and bubbling into cheesy perfection.
 
Dome it
To get your cheese to melt properly you need to put a lid or dome over your burger. If you’re using an iron skillet, you can use a lid. If you’re using a griddle you can purchase a metal dome cloche, or you can use a metal mixing bowl. You can also toss a single ice cube under the dome to create even more steam and melt the cheese to ooey gooey perfection.
 
Sear It
We’re going to sear the burger allowing it to cook in its own juices.  When grilling a burger, the juices fall through the grates. Now, you won’t see me turn my nose up at a grilled burger, seared is just my preference.

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