Booches Burger

Name: Booches Burger
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 burgers
Ingredients: 4 soft dinner-size buns, split; 2 slices American cheese, preferably white, each cut in half; 2 slices Swiss cheese, each cut into 4 strips; 1 pound ground beef; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter; Grilled onions, optional; Potato chips, for serving

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Booches Billiard Hall has a menu that, though limited, satisfies every craving for the students at the University of Missouri. Serve this burger authentically at your next game day party and plate it on wax paper with chips, not fries, on the side. We recommend you make extra- these burgers will have everyone going back for seconds, maybe even thirds.

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 burgers

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 burgers

Ingredients

4 soft dinner-size buns, split

2 slices American cheese, preferably white, each cut in half

2 slices Swiss cheese, each cut into 4 strips

1 pound ground beef

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

Grilled onions, optional

Potato chips, for serving

Directions

Preheat the oven to 250 degrees F. Put the bottoms of the buns on a baking sheet. Put in the oven to keep warm while you make the burgers.
Divide the beef into 4 equal patties, 3 3/4- to 4-inches in diameter and 1/2-inch thick (the burgers will be bigger than the buns). Sprinkle the patties with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat the butter in a large skillet or on a griddle over medium-high heat. When the foam subsides and the butter is just beginning to brown, add the patties and cook until well browned, about 3 minutes. Flip and top each burger with 1 half of American cheese. Place 2 strips of Swiss cheese on either side of the American. Trim the cheese to just fit the patty. Continue to cook until browned on the outside but still slightly pink in the center, 2 to 3 minutes more.
Place a patty cheese-side down on a bottom bun and, if using, add the grilled onions. Press the top over the burger. Repeat for the remaining patties. They will be juicy and oozy. Serve on a piece of wax paper with potato chips on the side.

Inspired by the Booches Burger from Booches Billiard Hall for Cooking Channel