Say Cheese! Burger Recipe

Prepare cheese

Slice the mozzarella into four 1-inch-thick rounds (or use pre-sliced rounds). Pat dry with paper towel to remove excess moisture — this helps the breading adhere and reduces splatter when frying.

Set up dredging stations

Place the flour in a shallow bowl. In a second bowl, whisk the eggs with milk until combined. In a third bowl, combine breadcrumbs, Italian seasoning, and garlic powder.

Bread the cheese

Working one piece at a time: dredge a mozzarella round in flour, shaking off excess; dip into the egg wash, letting excess drip; press into the breadcrumb mixture to fully coat. For a sturdier crust, repeat the egg and breadcrumb dip for a double-coat. Place breaded rounds on a tray and chill in the refrigerator for 15 minutes to help set the coating.

Fry the patties

In a heavy skillet over medium heat, add about 1/4" oil (approximately 1 cup for a 10" skillet). Heat to 350°F (medium-high) — oil should shimmer but not smoke. Fry breaded mozzarella rounds 1 to 1.5 minutes per side, turning carefully, until golden brown. Remove to a paper-towel-lined plate. Keep warm in a low oven (200°F) while finishing other components. Note: do not overcook — cheese will become very soft and may leak if fried too long.

Form the beef into four even patties (about 4 oz each), slightly larger than buns since they will shrink. Season both sides with salt and pepper. Heat a skillet or griddle over medium-high and add 2 tbsp vegetable oil. Cook patties 3-4 minutes per side for medium (adjust time for preferred doneness). Avoid pressing down to retain juiciness. Transfer to a plate and tent loosely with foil to rest for 5 minutes.

While patties rest, spread softened butter on cut sides of buns. Toast buttered sides in a dry skillet or on the griddle until golden, about 1-2 minutes.

If your cocktail sauce is store-bought, stir briefly. If making quick cocktail sauce: combine 1/2 cup ketchup with 2 tbsp prepared horseradish, 1 tsp lemon juice, a dash of Worcestershire sauce, and a pinch of hot sauce to taste.

Assemble each burger: spread about 2 tbsp cocktail sauce on the bottom bun. Place a lettuce leaf, then a tomato slice, then the cooked beef patty. Top the beef patty with a warm breaded mozzarella round, then add two pickle slices. Crown with the top bun.

Serve immediately while the mozzarella is warm and melty so the contrast of textures (crispy breading, gooey cheese, juicy beef, and tangy cocktail sauce) is optimal.