Merkts Cheeseburger

I don’t know what it is lately, but I have been loving smashed style burgers. In the past I was making burgers, typically on the grill, where they were big, plump, and obviously delicious, but now I have taken the burgers inside on a cast iron skillet, and allowing them to get nice and caramelized. Believe it or not, and this is just my opinion, there is a big difference between grilled, charcoal burgers, and cast iron skillet burgers. I’ll let you decide on which is better.

Merkts Cheeseburger

I wanted to make this burger because a friend on Facebook had suggested that I try slathering on some Merkts cheese on a burger. I’ve actually never tried that and was curious how it would taste. After all, Merkts cheese is somewhat of a staple in the house as a couple of the kids love eating it as an after school snack on pretzels, or crackers.

If you have never tried or heard of Merkts cheese, it is some awesome stuff. It is basically an all natural cheese spread that comes in a variety of flavors. I’ve tried most of them, and pretty much love them all, so I knew that spreading this on a smash style burger would be awesome.

Let’s get started.

Ingredients: (Makes one burger)

  • 1/4 lb ground chuck
  • 1/2 small onion, thinly sliced
  • 3 tbsp Merkts Sharp Cheddar Spread
  • Salt
  • Cracked black pepper
  • Soft hamburger bun

Start by preheating a cast iron skillet on medium, to medium high heat.

During this time, form the ground chuck into a loose meatball shape. Season with a bit of salt and pepper, to your liking.

Add the ground chuck to the cast iron skillet, and let it sear, and cook for a couple of minutes. Then, with a large spatula smash the burger down, completely flattening it. Let cook another minute, then flip it over. You should have an awesome, caramelized burger. Season with a pinch of salt and pepper, then add the thinly sliced onions over the top of the burger, letting the burger steam the onions. After a couple of minutes, flip the burger, along with the onions, over, allowing the onions to cook.

How to make a Merkts Cheeseburger

Add the Merkts cheese on top of the burger and allow that to begin to melt.

Place the burger onto the bun, and serve.

Biting into this burger is great. I’m actually excited just thinking about it. Maybe it is that aroma from the onions, or those crispy, caramelized edges of the burger, but then when you bite into it and get that great sharp cheddar from the Merkts, well, enough said. As you can tell, I made a couple of more as well. Oh yeah, and don’t even get me started on the homemade, double cooked fries with rosemary and garlic. Please don’t. If you want a great burger, give this one a shot, then let me know… Grilled or cast iron?

Merkts Cheeseburger
Author: 
Recipe type: Burgers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • ¼ lb ground chuck
  • ½ small onion, thinly sliced
  • 3 tbsp Merkts Sharp Cheddar Spread
  • Salt
  • Cracked black pepper
  • Soft hamburger bun
Instructions
  1. Start by preheating a cast iron skillet on medium, to medium high heat.
  2. During this time, form the ground chuck into a loose meatball shape. Season with a bit of salt and pepper, to your liking.
  3. Add the ground chuck to the cast iron skillet, and let it sear, and cook for a couple of minutes. Then, with a large spatula smash the burger down, completely flattening it. Let cook another minute, then flip it over. You should have an awesome, caramelized burger. Season with a pinch of salt and pepper, then add the thinly sliced onions over the top of the burger, letting the burger steam the onions. After a couple of minutes, flip the burger, along with the onions, over, allowing the onions to cook.
  4. Add the Merkts cheese on top of the burger and allow that to begin to melt.
  5. Place the burger onto the bun, and serve.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought on “Merkts Cheeseburger

  1. I am making these burgers tonight! I can’t wait to try them. I can’t find the recipe for the double cooked fries with rosemary and garlic that you mention in your post. Please direct me to it. BTW, is there a search feature someplace? I can’t seem to find that either if there is.
    Thanks for the great recipes and keep them coming!
    Steph

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