Why is there a depression in the cheese? Well, because I make a hole in the burger as I put it into the pan. This helps the center to be cooked to the proper temperature without overcooking the rest of the burger. The cheese just droops into the hole.
These are tiny burgers, so they cook very quickly. I get the pan hot, cook the first side about two minutes, and then turn them over and plop on the cheese, cover the pan, turn off the burner and let them sit until we are ready to eat, or a minimum of three to five minutes – depending on actual size and thickness. They finish cooking and remain juicy and delicious.
A thick slice of tomato goes on top, some peperoncini, condiments, and since we are now in Romaine Mode, there is chopped up Romaine, with diced tomatoes, marinated garbanzo beans, etc. on top. A bit of Bleu Cheese dressing (or maybe jalapeño ranch), and this is the Specialty Burger of The House!