Flying Dutchman Burger Beef Cheese (Print)
Juicy beef patties stacked with melted cheese, perfect for a satisfying meal without the bun.
# What You’ll Need:
→ Beef Patties
01 - 2/3 lb ground beef (80/20 blend recommended)
02 - 1/2 tsp kosher salt
03 - 1/4 tsp freshly ground black pepper
→ Cheese
04 - 4 slices American cheese (or cheddar, if preferred)
→ Optional Toppings
05 - 4 slices dill pickle
06 - 2 slices tomato
07 - 4 slices grilled onion
08 - 2 lettuce leaves
→ Cooking Fat
09 - 1 tbsp butter or neutral oil (for grilling)
# How To Make:
01 - Divide the ground beef into four equal balls and flatten each into a patty about 1/3 inch thick.
02 - Season both sides of each patty with salt and pepper.
03 - Heat a skillet or grill over medium-high heat and add butter or oil.
04 - Place the patties in the skillet. Cook for 2–3 minutes per side, until browned and cooked through.
05 - Lay a slice of cheese on top of two patties during the final minute of cooking and let it melt.
06 - Stack one cheese-topped patty with a plain patty, cheese side facing down, to form two double-patty stacks (each with cheese sandwiched between).
07 - Add optional toppings (pickles, tomato, grilled onion, lettuce) between the patties if desired.
08 - Serve immediately while hot and melty.
# Expert Tips:
01 -
- Everything gets better when you skip the bun and let the cheese do all the work
- Ready in twenty minutes but tastes like it came from a secret menu you had to whisper to order
02 -
- Pressing down on your patties with the spatula while they cook squeezes out all the juices—resist the urge
- The cheese needs to go on during the very last minute or it will slide right off when you try to stack
03 -
- Let your patties come to room temperature for about 15 minutes before cooking for more even heating
- If you are grilling outside, close the lid when melting the cheese to trap the heat