Guy Fieri‑Style Cheeseburger

Guy Fieri‑Style Cheeseburger

1. 1

   Preheat a large cast‑iron griddle or heavy skillet over high heat until it is very hot (about 450°F/450°F).

2. 2

   While the griddle heats, shape the seasoned beef mince into 4 equal balls (about 4 oz each) and season the exterior with a pinch of salt.

3. 3

   Place the beef balls on the hot griddle; let them sear for 30 seconds, then press each ball firmly with a sturdy spatula to smash them into thin patties.

   Kitchen notes · Added by ReelsMeals: The beef spreads into a thin patty with browned edges after pressing.

4. 4

   Cook the smashed patties for 1‑2 minutes, allowing the juices to rise to the surface, then flip and cook another 1‑2 minutes on the other side.

Donkey Sauce

5. 5

   In a medium bowl, combine the mayonnaise, mashed roasted garlic, yellow mustard, salt, black pepper, and Worcestershire sauce; stir until smooth.

6. 6

   Cover and refrigerate the sauce for at least 15 minutes to let the flavors meld.

Cheese Sauce

7. 7

   In a small saucepan over medium heat, combine the half‑and‑half, water, hot sauce, and Worcestershire sauce; bring to a gentle simmer.

8. 8

   Reduce the heat to low and whisk in the shredded processed cheese, cheddar, gouda, and provolone a handful at a time, stirring constantly until the sauce becomes silky and fully melted.

   Kitchen notes · Added by ReelsMeals: The mixed cheese sauce is smooth and silky after the cheeses melt.

Guy Fieri‑Style Cheeseburger

9. 9

   Immediately spoon a generous ladle of the prepared cheese sauce over each patty, add a slice of yellow cheddar on top, cover the griddle with a lid, and let steam for 30 seconds until the cheese melts.

   Kitchen notes · Added by ReelsMeals: The cheese sauce and cheddar melt over the patties under the lid.

10. 10

    While the patties finish, spread the garlic‑butter on the cut sides of the brioche buns and toast them on the griddle until golden brown, about 1 minute per side.

    Kitchen notes · Added by ReelsMeals: The brioche cut sides are golden after toasting.

11. 11

    Spread a thick layer of Donkey Sauce on both the bottom and top halves of the toasted buns.

12. 12

    Assemble each burger: bottom bun, a layer of Donkey Sauce, dill pickle slices, sweet onion rings, the cheese‑smothered patty, tomato slice, lettuce leaf, another drizzle of Donkey Sauce, and finally the top bun.

13. 13

    Serve the burgers immediately while the patties are hot and the buns are crisp.