Where I’m from in New Jersey, a cheeseburger means one thing and one thing only—cheese melted on top of a burger—and such seems to be the consensus everywhere else. As Merriam-Webster defines it, a cheeseburger is “a hamburger topped with a slice of cheese.” My dad likes to call his a “cheddar-burger,” so there’s no room for confusion, while others call it a “quarter-pounder with cheese” or a “Royale with cheese”. But in any case, the technique is the same.
There’s an amazing thing that happens when the cheese is set inside the beef instead of on top. The hot beef fat dripping onto a highly meltable cheese (American being the optimal choice here) results in a molten concoction that brings danger onto unsuspecting mouths, but immense amounts of joy to those who display patience.
Today, we’ll be making a cheeseburger, but not with cheese on top, or stuffed inside. Instead, the cheese will be anywhere and everywhere—and, really, why haven’t we been doing this all along?
Here’s the gist: Mix ground beef with grated cheese. Roll into meatballs (cheeseballs? cheese-meatballs?). Get a cast-iron skillet roaring hot, add the balls, and smash them into oblivion with a sturdy spatula. Wait two shakes of a lamb’s tail, flip, and crack open a beer.
You might recognize this as the Genius smashburger method a la J. Kenji López-Alt. As our Genius captain Kristen Miglore explains it, “If you smash your burger as soon as it hits the skillet—while the meat and fat are still cold—there won’t be any juices (yet) to lose. You’ll maximize the points of contact with the raging hot pan, so it all sears into a salty, beefy crust.”
In this case, that turns into a salty, beefy, cheesy crust. As the patty cooks in the skillet, the cheese starts to brown and crisp, forming a crackly, frico-like exterior, while the inside turns melty and gooey. I like cheddar best, though this can certainly be swapped for another semi-firm variety, depending on what you have in stock. Think: Gruyère, provolone, young gouda or asiago.
As with any burger, the bread and toppings are totally up to you. I’m usually partial to a chewy English muffin, mustard-mayo, bread-and-butter pickles, and a tuft of iceberg. But these days, I’m partial to whatever is in my kitchen. And if there’s a forgotten bag of French fries somewhere in the freezer to go with? Even better.
• 4 ounces ground beef
• 1 and 1/2 ounces sharp cheddar, grated (about ½ cup)
• 1 English muffin, potato bun, or brioche roll
• Kosher salt and freshly ground black pepper
• Your pick of condiments and toppings
More from Food52
Inside Ina Garten’s Quarantine Pantry
Here’s Why All the Yeast Is Sold Out Right Now
3 Ways to Support the Hospitality Industry—From Your Phone
How To Buy Wine in the Coronavirus Era
5 Vegetables You Can Regrow Indoors With Just Water and Sunlight
10 Ways to Stay Active at Home—Without Breaking Something