Cheeseburger Grilled Cheese
This is a bacon double cheeseburger like you've never seen before. This epic grilled cheese is served with homemade burger sauce too!
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Servings (click & slide): 5 sandwiches
Calories per serving: 638kcal
Cost per serving: £2 / $2.50
Equipment
- Small Pot (for sauce)
- Large Frying Pan & Wooden Spoon
- Sharp Knife & Chopping Board
- Paper Towels
- Spatula/Turner
Ingredients
Beef
- 1lb / 500g Ground Beef (preferably 10% lean or less)
- 1/2 cup / 120ml Beef Stock (preferably low sodium)
- 1 tbsp Worcestershire Sauce
- 1 tsp Cornstarch/Cornflour
- 1/2 tsp EACH: Garlic Powder, Salt (or to taste)
- 1/4 tsp Black Pepper
- Olive Oil, as needed
Grilled Cheese
- 10 medium slices of Sesame Seed White Bloomer (or other sturdy bread like Sourdough)
- 15 square slices of American Processed Cheese
- 10 single rashers of Bacon, cooked
- 5 tbsp EACH finely diced White Onion, Tomato, Dill Pickles (Gherkins in UK)
- Butter, as needed
Burger Sauce
- 4 tbsp Mayo
- 2 tbsp Ketchup
- 2 tsp Mustard (Dijon or Classic Yellow)
- 2 tsp Dill Pickle Juice (Gherkin in UK)
- 1/2 tsp EACH: Onion Powder, Sugar
- 1/4 tsp Salt, or to taste
Instructions
- Burger Sauce: In a small pot combine mayo, ketchup, mustard, pickle juice, sugar, onion powder and salt. Taste test for preference and adjust accordingly. Cover and place to one side or in the fridge until needed.
- Beef: In a large pan over medium heat add a drizzle of olive oil. Add in beef and break up with your wooden spoon until it's brown almost all the way through. Add in garlic powder, salt and pepper and continue frying until fully browned. Add in 1 tbsp Worcestershire and the beef stock mixed with cornstarch/cornflour. Rapid simmer until all the liquid is soaked up. Remove beef from pan to a side bowl and wipe out pan with paper towels.
- Grilled Cheese: Either prep on a chopping board or in the pan with the heat OFF. Spread one side of the bread with butter. Place butter-side-down in pan and top with 1 1/2 slices of cheese, followed by 1/5th of your beef. Squish the beef with a wooden spoon, then top with tomato, onion & pickles (1 tbsp each). Top with 2 slices of bacon, followed by 1 1/2 slices of cheese. Add bread, squish down the sandwich to contain the filling then spread with butter.
- Fry: Turn heat to a medium heat and fry both sides until golden with the cheese melting around the edges. Be careful when you flip to ensure the beef doesn't spill out.
- Serve: Once you've fried all the sandwiches, slice in half then serve up with the burger sauce!
Quick Demo
Notes
a) Fillings - Alongside the beef and cheese, you can really add any of your favourite cheeseburger fillings! Jalapeños, caramelized onions, red onion and mushrooms all work great.
b) Spillage - Some fall out is inevitable, I usually collect all the scraps in the pan and make a mini sandwich at the end. The filling stays intact best when you spread it evenly and level across the sandwich (i.e not a mound in the middle).
c) Burger Sauce - This is optional, the sandwich will taste great without it. But I do recommend it because it's so bloomin' delish! You can absolutely make it ahead of time (lasts 3-4days tightly covered in the fridge, longer at your discretion). If you want to drizzle it inside the sandwich instead of using as a dip you can do that too!
d) Calories - per sandwich (5 in total) without burger sauce assuming 2 tsp butter per sandwich is used, 10% lean beef and 1/2 tbsp olive oil for frying. Whole burger sauce is 468 calories.
Your Private Notes:
Nutrition:
Nutrition Facts
Cheeseburger Grilled Cheese
Amount Per Serving
Calories 638
Calories from Fat 361
% Daily Value*
Fat 40.14g62%
Saturated Fat 19.03g119%
Trans Fat 1.079g
Polyunsaturated Fat 2.761g
Monounsaturated Fat 13.945g
Cholesterol 148mg49%
Sodium 1814mg79%
Potassium 679mg19%
Carbohydrates 29.06g10%
Fiber 1.4g6%
Sugar 8.11g9%
Protein 38.74g77%
Vitamin A 905IU18%
Vitamin C 7.7mg9%
Calcium 513mg51%
Iron 4.33mg24%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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