Look here, Habibi. You know when you wake up sometimes and drag yourself to work, knowing that you will have one of those all day long boring meetings that just strips the humanity out of you? Well, if you ever find yourself in that situation, I have the best remedy for you: A cheese-stuffed habibi burger.
This burger is truly something to look forward to just devour the second you get home. Here’s what this burgers checks:
You don’t believe me? Fine, take a look yourself:
Oh what now? You want to get your hands on this monstrosity? I thought so. Alright, roll up your sleeves and let’s get right into it:
- 1/2 lb 75% fat ground beef. ( I dare you to say that’s too fatty.)
- 1 cup of chopped parsley
- 1 cup of chopped green onions
- 1 tsp kosher salt
- 2 tsp (or more) black pepper
- 1 tsp all spice. (Please tell me you know what this is and have it in your kitchen. God damn it. Go get it.)
- 1 cup of your favorite shredded cheese.
Let’s do this:
- Grab a big bowl and throw in everything except the cheese.
- Seriously roll up your sleeves if you’re wearing a long sleeve shirt. It’s about to get messy.
- Use your god given beautiful hands to mix all the ingredients together. If I catch you using a fork, a spoon, or any other tool to mix this because you’re afraid your hands will get dirty, you will lose your Habibi title. Yeah, I’m serious!
- Once everything is mixed in well, you should have a huge beef patty that smells like heaven on earth.
- Add a touch of olive oil to smooth everything out.
- Now, cut that patty into two. Flatten each one of them as much as possible, but don’t make it too thin. Otherwise you will poke holes into them and that’s no bueno. Yes, I know one word in Spanish.
- Add the cheese on top of one of the patties and keep it in the center and away from the edges.
- Carefully grab the other patty and add it on top. Now make sure the edges are nice and sealed up. It should look like a one, cohesive, huge patty.
- Get your cast iron skillet. You haven’t bought one yet? Bye.
- Heat up your skillet to medium high and add a touch of olive oil. Let it sit for few seconds until the oil is nice and hot.
- Gently place the beef patty into the skillet. If you just throw it in there, it will probably break and the cheese will fall off, and you will create the biggest mess in your life.
- Take a minute to enjoy that sizzle. Oh, and please don’t touch the damn patty once it’s in the skillet. Let it sit there for a minute or two to get a nice and crispy.
- Flip it, very carefully, and let that side get nice and crispy.
- At this point you want to check the doneness of the burger. With your index finger, lightly touch the top-center of the burger. If it’s too soft, it’s too rare. If it’s too firm, you burned it. You want somewhere in between: not too soft, not too firm. No rocket science here.
- Take out the burger and let it rest for few seconds.
- Slice it in half as you see in the video. Enjoy the views!
- Build up your burger with either lettuce or kale, tomatoes, and raw onions.