Combine butter, Worcestershire sauce, and fish sauce in a medium bowl. Add ground beef; gently mix. Shape into 4 meatballs. Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat a charcoal or gas grill for direct cooking over high heat.
Follow this classic recipe to make a deliciously crispy diner-style burger sandwiched between two buttery toasted Hy-Vee Bakery sesame seed buns.
Servings and Ingredients
|¼ c. Hy-Vee unsalted butter, melted|
|1 tbsp. Hy-Vee Worcestershire sauce|
|½ tbsp. fish sauce|
|1 lbs. 90% lean Hy-Vee ground beef|
|2 slice(s) Hy-Vee Cheddar cheese, divided|
|2 Hy-Vee Bakery sesame seed hamburger buns, split|
|2 leaves lettuce, divided; for serving|
|That's Smart! hamburger dill pickle slices, for serving|
|Red tomatoes, and/or yellow tomatoes, sliced, for serving|
|Red onion, sliced, for serving|
|Hy-Vee ketchup, for serving|
Things To Grab
- Charcoal or gas grill
- Medium bowl
- Plastic wrap
- Large cast-iron griddle
- Large spatula
Place a large cast-iron grilled on grill rack to preheat. Remove meatballs from refrigerator; sprinkle with Hy-Vee kosher salt and Hy-Vee coarse-ground black pepper. Place meatballs 1 inch apart on hot griddle. Sear for 30 seconds. Smash burgers to ¼-inch thickness using a large spatula. Turn burgers over; place 1 slice of cheese on top of each patty. Cook 1 to 2 minutes more or until cheese melts and burgers reach 160 degrees.
Butter and toast 2 split Hy-Vee Bakery sesame seed hamburger buns. To assemble, place a lettuce leaf on bun bottoms' top each with 2 burgers, pickle slices, red and yellow tomato slices, red onion, ketchup, and bun top.
Amounts Per Serving
- Total Fat: 59g
- Cholesterol: 285mg
- Sodium: 940mg
- Total Carbohydrates: 30g
- Protein: 72g