Cheddar And Blue Hamburger

• 4 tablespoons butter
• 2 fresh baked hamburger buns, soft
• 4 slices, Polish Ham
• 18 ounces freshly ground beef, 15/85 combo, measured out in 3 oz. balls
• 1 small onion, finely chopped
• 1 glove garlic, finely chopped
• 2 teaspoons season salt
• 2 teaspoons worcestershire sauce
• pepper, freshly ground
• 4 ounces sharp cheddar, I like white cheddar fr/Vermont
• 2 ounces blue cheese, Maytag is my fav.
• 1 perfectly ripe tomato, sliced
• yellow mustard

1. In a mixing bowl, add ground beef, onions, garlic, season salt, worcestershire sauce, and pepper. Mix together. Divid into 3 oz. balls
2. In your favorite skillet, melt 1-2 tablespoon over medium heat. Cut hamburger buns in half and toast both sides in the butter. Remove when toasty brown. Set aside.You will need to watch this. It goes quick.
3. Melt another tablespoon of butter into pan, then add ham. Crisp up on both sides. Pull out, drain on paper towel. Set aside.
4. Melt one more tablespoon of the butter in the skillet. Place a ball on skillet and flatten out with spactula. Flatten once. Only once. Do not press more often. It will dry out the burger. Repeat flattening all the balls.
5. Do not step away from pan. It will cook quite quickly. After flipping to cook other side, place cheese on immediately. 2 will have cheddar and 1 will have blue cheese. Three patties per burger.
6. Assemble. Bottom bun, mustard, cheddar patty,slice of ham, blue cheese patty, slice of ham, cheddar patty, tomato slices, then top bun. Ready for devouring. Remember serve with lots of napkins.

butter, buns, ham, ground beef, onion, garlic, season salt, worcestershire sauce, pepper, cheddar, blue cheese, perfectly ripe tomato, yellow mustard

Taken from food52.com/recipes/5829-cheddar-and-blue-hamburger (may not work)