I've been seeing a lot about inside-out cheeseburgers lately (burgers with cheese on the inside) and it always struck me that, while it's a novel idea, having all the cheese in the middle and able to leak out all at once just doesn't work for me. With that in mind, I've been developing what I think is a much better version that has the cheese more equally distributed throughout the burger and some more on top because I like me a really cheesy burger. I like to do one kind of cheese in the burger and another on top so you can tell what cheese came from where, and if you do the right combination, it's really yummy when they come together. Here's how to make it.


1 clove of garlic, minced and soaked in about 1 tsp of whiskey (I use Canadian Club or Jack Daniels, use whatever brand you like best)
About 1 1/2 - 2 quarter-inch slices of mozzarella cheese, cut into cubes
1/3-1/2 pound of ground beef
2 slices of American "cheese"
2-3 tablespoons of butter or vegetable oil
2 tablespoons of bacon grease (I save the stuff in a jar as an additional cooking fat option and leave the jar with the spices next to the stove. It gets refreshed and used up quick enough that I've never seen it go "bad" in all the years I've done it. I just empty into the jar whatever's left in the pan after making bacon and letting the pan cool a bit.)
2 slices of whatever bread you like (I still use white bread because it's what I always had growing up)
lettuce, tomato, ketchup, mayonnaise (or whatever else you like on your burger)
salt, pepper and Adobo seasoning to taste

Deep fryer filled with about a gallon/gallon and a half of oil of your choice or a deep pot with a thermometer and the same amount of oil (if you don't have a fryer, strain the oil when it's done and put it back in the bottle using a funnel when you're done so you can reuse the pot for other things.)
2-3 red skin potatoes per serving, washed and cut up into strips and stored in a covered bowl or tupperware of salt water in the fridge up to 3 days before you want to make them
Salt, pepper, other spices to taste


Heat the oil in the fryer to 300 degrees Fahrenheit and when it's ready, drop in the fries (straight into the pot if you're using that, into the fry baskets if you have a fryer). Ideally you want a cooking temperature of about 180 degrees so overheating it a bit will compensate for the potatoes lowering the oil temp when they're dropped in. Once they're in, keep the oil at 180 by either turning down the stove heat or the dial on the fryer. Fry for 8 minutes or so until they've started to go translucent, and move the fries to a drying rack or paper towel-covered plate or pan to cool and dry off. This can be done a few hours ahead of time if you want, just so you're not standing around the kitchen for an hour just for a burger and some fries. Don't get me wrong, double-frying makes them come out good enough to be worth it but making the whole thing a little less of a pain in the dick is always nice if you have the time and inclination to do so. Just before the next step, heat the fry oil to 375 degrees (this will take longer if you par-fried the potatoes ahead of time). Put a pan on the stove over low heat and add 1 tablespoon each of the butter and bacon grease. While it's all melting, put mayo/ketchup/sriracha/whatever condiments you like on the bread. Once melted, swirl the butter and grease together a bit to make sure they're well mixed. Rub the non-condiment side of the bread in the melted butter/grease mix and put it aside. Repeat for the other slice of bread. Add the last tablespoon of butter and turn the heat all the way up. Make a patty with the ground beef, and spread the garlic, any of the whiskey that hasn't been absorbed by the garlic, and cubed mozzarella onto the patty, and gently push it all into the patty so it doesn't move around during the next step. Gently squish it into a ball with the garlic and cheese inside, making sure to completely enclose the garlic and cheese in the ball. Gently squish the ball back into a patty, making sure a minimum of cheese/garlic comes to the surface.


Season the patty and put it in the pan on top of the butter/grease mix. If it doesn't sizzle pretty heavily as soon as the burger hits the pan, the heat is too low and you might need to cook it a little longer. After about 2-3 minutes, flip the burger over and stack the slices of American cheese on top of the burger. Put a large heat-resistant bowl or large pot-cover over the whole thing so that the cheese melts evenly. Cook for another 3-5 minutes (after about 2-3 minutes, turn the burner off) or until the cheese has melted.

Put the burger on the bread with whatever else you want on there. Turn the heat down a bit, and lay the whole burger in the pan and press down a little bit to ensure the whole slice of bread is in even contact with the pan. Poke the crust with the spatula to test out how well-done the bread is. When it stiffens, you're getting close. When it gets to brown, flip the whole thing over and repeat on the other side. The burger is gonna want to slide around a bit as you're flipping so do it quickly but carefully and, once flipped, make sure the burger's where you want it on the bread. The oil should be heated up sufficiently by the time you're at this stage so while the second side of the bread is cooking, pop the fries back into the fryer for about a minute and a half to two minutes, however long it takes them to get to golden brown. Double-frying the fries with the higher temperature on the second go ensures you have a fluffy interior and a crispy exterior so if you ever wanna make French fries, double-fry them. If it's coming down really close and you have to make a choice of whether to take the burger or fries off the heat first, take the burger first as the bread will burn much faster than the fries will. Put the fries on a paper towel-lined plate, dry any excess oil off, and season them to taste, tossing them around to get everything evenly coated. I use salt and pepper but whatever you like is cool too. When it's all done, plate yo' sheeit, and enjoy.

Let me know in the comments if you try this with other combinations of cheeses and how they came out!