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Double Cheeseburgers with Pan Roasted Tomato Topping

Double Cheeseburgers with Pan Roasted Tomato Topping

Chef's notes

Unique Preparation Creates an Incredible Mouth Watering, Super Moist, Flavorful Burger.

I love burgers but often dissatisfied with what I’m served. I came up with a simple full proof technique creating double cheeseburgers that are super moist, charred outside and done inside as I like them.

Although I’ve always liked forming my own patties from flavorful cuts of beef like ground chuck, for predictability I now use 1/3^rd pound frozen sirloin patties with my unique process. Secrets is systematically searing frozen burgers in a small pot with hot seasoned olive oil.

As discussed in my “Bread” chapter, burger buns made with my potato dough recipe are perfect to maintain texture and retain all those captured juices.

I strongly dislike traditional burger toppings; mustard, relish, sliced onions, catsup, sliced tomato, lettuce, etc. They detract from cheeseburger’s already unique great taste that I crave! However, I am including my simple recipe for my favorite quick pan roasted fresh tomato topping, a simple version of pizziola sauce (steak made with "pizza" style topping).

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Double Cheeseburgers with Pan Roasted Tomato Topping

Ingredients

Tomato Topping

3 medium fresh plum tomatoes
2 tablespoons butter
Dry Italian seasoning
Salt and pepper

Double Cheeseburger

2 frozen 1/3^rd pound sirloin burgers
Olive oil
Montreal Steak Seasoning
Your favorite burger cheese
Quality bun

Utensil

Heavy small pot with a glass top; mine is 5 ½” deep x 2” high

Instructions

Italian style tomato topping, core and half tomatoes lengthwise. Melt butter in a small sauté pan. Place tomatoes in a single layer and top with Italian seasoning, salt and pepper. Cook until tomatoes soften and begin to blacken on bottom like roasted tomatoes. Flip the tomatoes and pan roast their other side. Keep them worm.
Coat the bottom of the pot with olive oil. Sprinkle liberally with Montreal Steak Seasoning. Set the pot on a burner on high. When the oil is hot, carefully add the first frozen patty and cover. While sizzling on the bottom, the top surface will soon lose its frost and moisture will appear. Remove immediately to a plate, charred side up. Top with your favorite cheese.
Repeat with the second burger. When top is moist, flip the burger in the pan. Add the first burger back, sandwiching the cheese between charred sides of both patties. Briefly char the bottom of the double cheeseburger in the pot over high heat. Flip and sizzle the last side. Check if done as desired and remove. Adjust seasoning. Pile the cooked tomato on top and serve on a bun "worthy" of your creation.
Splatter free preparation: if cooking indoors, uncover the pot in a dry sink when opening the pan to add or remove patties.

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