Beale Street Cheeseburger

I come from burger country. The concept of a deep-fried cheeseburger just doesn't shock me. The only question was how it would compete with things like butterburgers.

Aside from the fryer set up, these aren't actually that complex. Ron Swanson would think they're fancy, but he'd approve.

While you're frying the patties the buns get broiled with spiced cheese, ketchup*, and mayo. Then you toss some pickles on and eat. Since the concept of giving up cheeseburgers is one the reasons I will never voluntarily go vegetarian, these were not a hard sell for me.

*The recipe calls for mustard, not ketchup. I hate mustard on burgers, so I substituted. Not sorry.

Difficulty Level: Medium

Will It Get Made Again? I'm probably going to steal the bun technique for future burgers, but I'm not a convert to the deep frying as superior over grilling (or trying to make a butterburger). The frying process makes it hard to tell when the burger is cooked through, and it shrinks the patty so that the meat/bun ratio is harder to balance. The flavor isn't so superior that it's worth converting over other methods.