The Ddd Burger Recipes
TRIPLE D CHEESEBURGER SOUP
This recipe was based on the Diners, Drive-Ins and Dives show. However, I'm not entirely happy with it. I think it would be easier to just make cheeseburgers. Season with salt and pepper as you like; however, Velveeta is incredibly salty and I would never salt any of this until after having a chance to taste it after the addition of the cheese. I put the half and half in when specified (with the Velveeta); however, the soup curdled. Not surprising considering most recipes call for things like that to be put in at the end, so I'm changing the recipe accordingly. Perhaps using full-fat half and half would solve the curdling problem also.
Provided by Debbie R.
Categories Meat
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter and cook onion until translucent. Remove onion.
- Put ground beef in pan. Season with pepper (and perhaps salt, but keep in mind that Velveeta is really salty). Cook until browned and somewhat crispy. Drain. Remove from pan.
- Mix flour and water to make a slurry. Add chicken stock first and then slurry to the pan. Bring to boil, scraping bits off the bottom. Add Velvetta and cook until cheese is melted. Do not bring to a boil.
- Add in onion and hamburger. Season to taste and lower heat to stove's lowest setting. Cover and cook for about 55 minutes. Add half and half, and heat only until serving temperature. Add tomatoes and lettuce at the end. Stir and serve.
Nutrition Facts : Calories 449.5, Fat 23, SaturatedFat 12.9, Cholesterol 99.8, Sodium 1430.8, Carbohydrate 25.7, Fiber 1.4, Sugar 13.1, Protein 34.8
1/3 -POUND SQUEEZE BURGER (AS SEEN ON DDD)
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...
Provided by Dee Stillwell
Categories Burgers
Time 25m
Number Of Ingredients 10
Steps:
- 1. 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.
- 2. 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.
- 3. 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!
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