Burger Recipe: The Holy Cow 3 Cheese Burger

The Holy Cow­ 3 CheeseBurger

(One of our most popular recipes from The GrillJunkie Burger a Day Cookbook)

The trinity of "holy" Swiss cheese, goat cheese and Parmesan‐Reggiano laid on a bed of bittersweet basil will have them praising the grilling gods of which you will be their most adored.

Ingredients:

• 1&1/2 pounds ground Chuck ‐ 80 % lean
• 1/2 tablespoon sea salt or Koshersalt
• 1/2 tablespoon freshly ground black peppercorns
• 2 tablespoons oflight olive or canola oil
• 4 slices of Swiss or Gruyere cheese
• 4 slices of goat cheese  ‐ round and thickly sliced to 1/2 inch each
• 1/2 cup freshly grated Parmesan‐Reggiano cheese
• 1 large beefsteak tomato  ‐ thickly sliced to 1/2 inch each
• 1 handful of fresh basil leaves
• 4 hamburger buns or soft Kaiser rolls, split

Preparation:

1. In a large bowl, gently divide the meat into four equal portions. Each patty should consist of approximately 6 ounces of ground meat.

2. Carefully and loosely form each divided portion into a patty that is ¾ ‐1 inch thick and about 4 & 1/2 inches in diameter being careful to not overwork the meat. Make a shallow divot in the center of each of the meat patties with your thumb.

3. Once formed, place patties on a clean plate, sprinkle both sides with salt and pepper, cover and refrigerate for at least 20 minutes.

4. Prepare the grill to medium‐high heat and coat grill grates with cooking oil so as to avoid patties from sticking.

5. Remove patties from refrigeration, brush the burgers with light olive or canola oil, and place the patties on the hot grill grates.

6. Grill and sear patties over medium‐high heat for 4‐5 minutes per side, or to desired doneness being sure they are cooked through and have reached an internal temperature of 165 degrees F. During the last minute of grilling, top each burger with a slice of Swiss, a tomato slice, then the goat cheese topped off with some Parmesan‐ Reggiano. Close the cover or create a heat "tent" by covering each burger loosely with aluminum foil. Remove grilled patties from grill and let them rest for 2‐3 minutes.

7. To serve, place some basil leaves on the bottom halves of each bun, stack a burger patty on top, and cover with upper buns. Add a few bacon strips to each and you have an entirely new burger.

Enjoy! For more recipes stay tuned to our blog as we post frequently and/or check out our Burger a Day Cookbook.