Melt in your mouth burgers:
Jumbo sized bunns.
1lb ground chuck 80%/20% fat content
1lb ground Angus beef 80%/20%
1 stick 8oz sharp chedder cheese (White), Grind cheese medium to small grind, use at least 4 oz placing in bowl and placing it to the side.
1 stick 8oz Land O Lakes cheese (yellow), Grind cheese medium to small grind, use at least 4 oz placing in bowl and placing it to the side.
Pinch salt & Pepper.
1 slice per burger Hoffman's supersharp chedder.
1/2 teaspoon: Steak Rub: Preferably "Stonewall Steak and Burger Rub" = You can purchase this rub online at:....
http://www.stonewallkitchen.com/shop/speciality-foods/salts-spices.html
Directions:
Mix ground beef together well, once mixed in seperate bowl mix cheese together, then once mixed add to beef and mix thoroughly, cheese must be completely mixed throughout beef. Next add pinch salt & pepper, then add spice rub. Rub Must Be Sprinkled with fingers! Blend beef and spice rub together thoroughly, be consistent, don't rush. Take your time and mix well, be sure spice is throughout the beef.
Now, make patties, use at least one half pound per to 3/4 pound per burger. Slap meat back and fourth in hand "Lol" rounding as you form it. Then use the ball of your hand to finish rounding the burger. Be sure it is at least 3/4 inch thick, and the size of your hand 7 to 8 inches. This is due to the beef being 20% fat it will shrink a bit. Now, you can fry it in a pan or on the grill. The grill is set to high and cooked on each side for 4 to 5 minutes 4 times. If you fry it in a pan, cook at center setting 5 to 6, same minutes 4 times. Put Hoffman's supersharp chedder on top and serve in Jumbo sized buns. If you can't get Hoffman's get some other sharp chedder cheese to top it.
Enjoy,
Yogiwan