Melt In Your Mouth Cheeseburgers

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Alright, my friends, this burger is a crowd-pleaser. On the stove or on the grill, it doesn't matter where you cook it, it will still melt in your mouth.


INGREDIENTS:

~1 lb. ground beef or venison

~1 small egg or egg white

~3T Italian bread crumbs

~1/8 Cup barbecue sauce

~1/8 Cup ranch dressing

~1/2T season salt

~Cheese slices of your choosing

~Toppings of your choice

If you're worried about the sauces overpowering your burger - don't. 

These cook into a faint flavor but are the KEY to the moisture. 


Directions:

~Mix ALL together in a medium-sized bowl. 

~Mix well and then mix some more until everything is evenly distributed.

~After everything is mixed thoroughly, form your burgers into patties. They will shrink SLIGHTLY so don't make enormous patties unless you have enormous buns...you know what I mean. 

~Now...set your burner on Medium-Low. You want them to cook semi-slowly.

~When your pan is warmed up, place your patties evenly in the pan and cover.

THIS IS IMPORTANT!!

~You will want to flip those patties frequently. Like every five minutes. I know it seems like a lot of extra work, but trust me on this. After each flip, recover the pan.

~CAREFULLY split the middles to see if they are cooked all the way through. They just need to be done, not overdone.

~Now remove from heat, place cheese slices on top, and recover until cheese is melted.

~For an extra lovely addition to these burgers - toast your buns while the cheese is melting. It's best if you butter them and toast on a pan, but throwing them in the toaster works just fine too if you forgot and need to hurry.


Top with whatever you like!

I go with the works on my burgers so - spicy pickles, lettuce, thin tomato slices, aioli chipotle sauce, a little bit of mayo, ketchup, and mustard. And napkins...lots of napkins...


That's it! 

Try them out and let me know what you think!


My husband and my kids go nuts over these burgers. They're not tough, dry, or boring. The flavor all the ingredients bring together in them is the perfect amount of extra oomph to make them stand out. 

I've done these on a grill and over a fire as well, also mixing it up with venison instead of beef. 

**If you want to grill these, make sure you flip them more often because it doesn't take much for that extra heat to overcook them and take the moisture out.**


One last thing!
If you have a recipe to share, bring it on! There is a link to the recipe form above!

If you're not from the sandhills of ND, no worries. Us country folk would love to try recipes from any area!

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