Jimmy Neutron Posted May 26, 2006 Share Posted May 26, 2006 I'll have the try the Cheez It burger. I usually stuff mine with onions, jalepenos or garlic. Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted May 26, 2006 Share Posted May 26, 2006 hmmm need to try that Quote Link to comment Share on other sites More sharing options...
montster Posted May 26, 2006 Share Posted May 26, 2006 along the same lines -- one burger recipe i saw was to fry up some bacon before making the burger, then crumble the bacon and mix it in to the ground beef before grilling. i tried it and it was great. anyone tried combining cheez-its AND crumbled bacon? god, now i'm salivating. Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted May 26, 2006 Share Posted May 26, 2006 I made these about 3 nights ago... they went over pretty well. Quote Link to comment Share on other sites More sharing options...
Nadia Posted May 31, 2006 Share Posted May 31, 2006 What kind of cheese do you guys like on your burgers besides cheez-its? Quote Link to comment Share on other sites More sharing options...
maddog59 Posted May 31, 2006 Share Posted May 31, 2006 (edited) What kind of cheese do you guys like on your burgers besides cheez-its? 1492453[/snapback] Swiss, gouda, or pepperjack........ Edited May 31, 2006 by maddog59 Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted May 31, 2006 Share Posted May 31, 2006 I have to give :D to the cheez-it burger. I made them for a cookout on Sunday. Big hit. Hugh. Quote Link to comment Share on other sites More sharing options...
wiegie Posted February 15, 2007 Share Posted February 15, 2007 In approximately three hours I will be trying this recipe for the first time. Quote Link to comment Share on other sites More sharing options...
TheGrunt Posted February 16, 2007 Share Posted February 16, 2007 Just to reprise the only culinary invention I have ever had, I highly suggest the next time you grill burgers to take a very thin patty and cover the top of it with a layer of cheez-its, then apply a second patty on top of that and smoosh the edges so that no cheez-its show. After grilling, you get a cheeseburger effect without the messiness of cheese and the cracker absorbs the juice making the burger even juicier. Mmmmm.... Cheez-it burgers. OMG. DMD stop. That's twice in a row, two different posts that you've instantly made my mouth water. You must be some sort of Hamburger expert because both times your idea sounds amazing. I want one. No, no... I want two. Quote Link to comment Share on other sites More sharing options...
CaP'N GRuNGe Posted February 16, 2007 Share Posted February 16, 2007 I wonder what would happen if you substituted Easy Cheese for the Cheez-its. Quote Link to comment Share on other sites More sharing options...
Puddy Posted February 16, 2007 Share Posted February 16, 2007 In approximately three hours I will be trying this recipe for the first time. Well... Quote Link to comment Share on other sites More sharing options...
wiegie Posted February 17, 2007 Share Posted February 17, 2007 Well... it was not bad--not breathtaking, but not bad at all. I think the Cheez-its potentially dried out the hamburger ever so slightly (I was using 90/10 ground sirloin). (I even cooked another one for lunch today just to reconfirm my thoughts.) The mushroom/swiss burger that I made for my wife was better (but that was probably the best burger I ever cooked in my whole life). Quote Link to comment Share on other sites More sharing options...
CarryTheRock Posted February 19, 2007 Share Posted February 19, 2007 Okay...it's cold here so the grilling was on a Foreman. Not bad, the wife was real skeptical. Can't wait to try it on fire. Quote Link to comment Share on other sites More sharing options...
cdrudge Posted February 19, 2007 Share Posted February 19, 2007 I don't particularly like the regular Cheez-its, but really like the White Chedder ones. Anyone try it with them instead? Quote Link to comment Share on other sites More sharing options...
polksalet Posted February 20, 2007 Share Posted February 20, 2007 I just threw up in my mouth. Quote Link to comment Share on other sites More sharing options...
peteteacher2001 Posted February 20, 2007 Share Posted February 20, 2007 Tried them last night..... Cheddar/Jack Cheez it's, PHENOMINAL!! Quote Link to comment Share on other sites More sharing options...
ChuckB Posted February 24, 2007 Share Posted February 24, 2007 I will be trying this within the next few days I wonder if Doritos would be good OK well I lied I didn't make one until a couple nights ago.......it only took me 9 months but it turned out pretty good. I have to tweek it a little I think I had too much burger for the amount of cheez-its, but overall I think it was good. Oh and I had to use my kids Spongebob Cheez-its because that's all we had Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted February 24, 2007 Share Posted February 24, 2007 it was not bad--not breathtaking, but not bad at all. I think the Cheez-its potentially dried out the hamburger ever so slightly (I was using 90/10 ground sirloin). (I even cooked another one for lunch today just to reconfirm my thoughts.) The mushroom/swiss burger that I made for my wife was better (but that was probably the best burger I ever cooked in my whole life). That there's the problem! You need them thar greasy burgers for more better flavor and your recommended daily amount of Vitamin G. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted February 25, 2007 Share Posted February 25, 2007 That there's the problem! You need them thar greasy burgers for more better flavor and your recommended daily amount of Vitamin G. Yep. The 80/20 ground beef is much better. The fat holds the patties better and keeps 'em moist. Quote Link to comment Share on other sites More sharing options...
Dirty Sanchez Posted March 4, 2007 Share Posted March 4, 2007 Finally tried this out after hearing the raves on this board for so many years. It wasn't too bad, but I prefer just having regular cheese on the burger. Here's an idea....why not put a couple of slices of your favorite cheese in between the two sealed patties!!! Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted March 6, 2007 Share Posted March 6, 2007 Here's an idea....why not put a couple of slices of your favorite cheese in between the two sealed patties!!! I do that with blue cheese. Friggin' scrumptous. Quote Link to comment Share on other sites More sharing options...
FWmaker Posted July 10, 2009 Share Posted July 10, 2009 Well, with the encouragement of my son, I've gotten the courage up to grill 'em up tonight. I guess I'll have try to find a DMD or Jeff Foxworthy hat or somthin' Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted July 10, 2009 Share Posted July 10, 2009 I do that with blue cheese. Friggin' scrumptous. That's the basis of the burger I've been working on over the last couple of days. Blue cheese in the middle of two patties, magic dust on both sides of the burger, a Carollina mustard base BBQ sauce as a condiment, lettuce and tomato. Mmmm good. Tonight I'm going to try slicing an avacado instead of the L&T. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted July 11, 2009 Share Posted July 11, 2009 A word of caution, that blue cheese is f'ing hot! I bit into my burger and some of the hot cheese oozed over my thumb promptly burning me. You may want to consider letting that burger cool a bit. Quote Link to comment Share on other sites More sharing options...
untateve Posted July 12, 2009 Share Posted July 12, 2009 A word of caution, that blue cheese is f'ing hot! I bit into my burger and some of the hot cheese oozed over my thumb promptly burning me. You may want to consider letting that burger cool a bit. I've done it with blue cheese, gorgonzola or cheddar...It just depends on what I feel like. I can't bring myself to put cheeze its into my burger. Quote Link to comment Share on other sites More sharing options...
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