This is not only a freaking delicious cheeseburger, but it’s also a fun night in. Here’s how we do it.
Start with light snacks, a little wine, and watch the movie, The Menu. If you consider yourself a foodie, you’ll probably like this movie. I thought it was going to be a horror movie, which isn’t for me, but this is more of a satire showing the exaggerated ridiculousness of “foodies”… and a little murder. So close your eyes for the gory parts, and you’ll be fine.
After the movie, you’re going to want a cheeseburger. And I don’t mean just any cheeseburger. Your dad’s overcooked Bubba burger isn’t going to do the trick here. So roll up your sleeves, open a bottle of really good red wine, and let’s make a perfect, mouthwatering, ooey gooey, drip down your arm double cheeseburger.
My wines of choice for this meal are big, bold, flavorful red wines like Ghost Block and Stone Crystal Cabernet. Ghost Block is available at Total Wine, or any specialty wine store. Stone Crystal is available at Coastal Wine Market & Tasting Room in Nocatee.
Now, we make the magic.
For the burger sauce, it’s it’s just equal parts mayo, ketchup & mustard with a little pickle relish thrown in. You can get fancy and sprinkle in a little garlic powder or a couple of shakes of Worcestershire sauce, or just keep it simple. The one thing that makes a difference for me, though, is using Kewpie mayonnaise. If you know, you know. It’s just better.
You don’t have to use a cast iron skillet, but if you want to do it right…. Use. Cast iron.
The cheese on this burger should be American. It's completely processed and probably made of plastic, but it melts beautifully, and it's pretty darn good on this burger. I'm extra so I put 2 slices of cheese on each patty, for a total of 4 slices of cheese per burger. Now, if that's too many calories for you, you can reduce the amount of cheese, or just skip the whole burger and go eat a salad. If you want to live on the wild side, let's make this burger.