Meet The Maverick Burger, proof that “simple” can still be next level. A juicy burger patty, melted American and Swiss cheeses … the secret to it’s unique flavor is in the bun. The Maverick Burger isn’t “just a cheeseburger” It’s an easy burger that’s you’ll want to make over and over.
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What Is A Maverick Burger
The term “Maverick Burger” can refer to any classic burger named so by any restaurant. The ingredients, toppings, seasonings and sauces are chosen to be unique to that particular restaurant.
About This Maverick Burger
In this instance, this Maverick Burger is named after the location from where I purchased it, Maverik’s Gas Station in Scotts Bluff Nebraska. A menu item from their Bonfire Grill menu, an open kitchen within the store, that offers made to order food items, including sandwiches, burritos, pizza and more.
Burgers are my all time favorite food, so you can imagine my surprise when, on a whim during a recent road trip, I grabbed a pre-packaged, pre-cooked burger from a gas station. I felt it came with credentials as about six Stetson-wearing cowboys were lined up at the grill waiting on theirs. With an impatient husband and two restless dogs in the car, rather than take my place in the back of the line, I chose a pre-packaged burger from the warming tray that was ready to go. Back on the road, and with zero expectations, I took a bite and simply could’t believe how good that burger was. And couldn’t believe I’d never had a Burger with Swiss Cheese.
What Makes This A Special Cheeseburger?
No special sauces, no gourmet toppings, just a simple cheeseburger, that became not so simple with the combination of both American and Swiss Cheese. The combo of the two cheeses made for a delicious burger, but the real treat was that it was served on a King’s Hawaiian Sweet Hamburger Bun. Why it works:
- Swiss Cheese: Smooth, nutty, buttery, slightly sweet flavor of Swiss Cheese is a great partner for the super melty salty American Cheese.
- Just The Right Size: The burger patty was not too big or not too small for the small size of the Kings Hawaiian Burger Bun. And being in ranch country, the high quality of the beef was evident.
- Soft Squishy Bun: The bun didn’t seem to be toasted, but rather steamed into a fluffy soft bun that was easy to sink your teeth into.
- No Toppings: I’m a “mustard only” burger girl, and this burger didn’t even need a smear of my favorite burger condiment.
Easy to make, let’s take a look.
Ingredients You’ll Need
- Ground Beef: Use an 80/20 blend of ground chuck to keep the meet tender and juicy.
- Buns: King’s Hawaiian Sweet Burger Buns: Readily found in the bread section at your local grocer, no substitutions please. They’re what makes this burger a Maverick burger.
- Swiss Cheese: I like Whole Foods brand sliced Swiss Cheese. Or have your deli thin slice Swiss cheese.
- American Cheese: Kraft Singles are a great cheese for cheeseburgers. Quick to melt and smooth and cheesy.
Step by Step Instructions
- Step 1: Divide one pound of ground chuck into ¼ pound patties. Season with salt and pepper. Heat a heavy bottom skillet over medium high heat. Once the pan is hot, add the burger patties. Let them sear for 5 minutes without moving. Turn the patties and then use a spatula to gently smash them. Cook for 4-5 more minutes or until a digital read thermometer indicates the center is cooked to 165 degrees.
- Step 2: Add the Swiss cheese to the burgers, then the American Cheese and top with the burger buns. Turn the heat off and place a lid on the pan to steam the buns and melt the cheeses.
Pro Tip: Don’t have a lid big enough to cover your skillet? Just pour a small amount of water around the burgers. The heat from the pan will evaporate the water quickly, creating steam to help melt the cheese and soften those buns.
Swiss Cheese Focus, Which One and How To Melt It Right
- I find the the best Swiss cheeses for optimal melting properties and flavor for a Swiss Cheese Burger, are Emmentaler, Gruyere and Jarlsburg. My personal choice is Emmentaler, a classic Swiss cheese with a sweeter buttery profile. Ask your deli to slice it thin and explain you’re using it for a cheeseburger so they adjust the thickness level on their slicer.
- I’ve tried a couple versions of pre-sliced packaged Swiss cheeses. They work ok, but seem a little greasier once melted.
- Which ever Swiss cheese you choose, let it come to room temperature (about 30 minutes) before starting this recipe.
- To build that burger, place the slices of Swiss cheese on the burger patty first. Then add the American cheese on top. The American cheese will melt right away, helping to blanket the Swiss cheese so it will melt well. Alternate the positioning of the slices cheeses to they melt down the sides of the burger patty separately. That’s mostly for looks.
Tips For Success
- King’s Hawaiian Sweet Hamburger buns run on the smaller side. Form the patties to be the same size as the buns.
- Swiss cheese isn’t a quick melting cheese like American Cheese. Set the cheese out at lest 30 minutes in advance to come to room temperature. That way the two cheeses will melt consistently.
- Don’t substitute the Kings Burger Buns for regular buns. It’s what makes this cheeseburger recipe special and a Maverick burger.
- Don’t try to skillet fry burgers using a non-stick pan. Most non-stick pans are notorious for not generating enough heat to get a good sear.
What To Serve It With
Cheeseburgers are traditionally served with fries. But here are some other ideas.
- Potato salad is always a good choice. Take a look at my recipe for Loaded Baked Potato Potato Salad, with bacon, it’s a popular choice. This Amish Macaroni Salad with it’s sweet and tangy flavor profile is a good choice. And if you want a healthier fry option, take a look at these Grilled Sweet Potato Fries. A Bobby Flay recipe with a delicious seasoning.
- We love onion rings with burgers or take a look at this Honey Butter Skillet Corn.
Equipment Needed
- Fry Pan: You’ll need a heavy skillet to get a good sear on these burgers. A cast iron skillet is a good choice. And my choice is my French Carbon Steel Skillet. Light weight, it’s the skillet of choice for Chef’s and is routinely used in restaurants to pan-sear steaks, chicken and even seafood. Disclaimer: I am an Amazon Affiliate Member. If you purchase the skillet through the link above, I receive a small commission at no extra charge to you.
FAQ
Kings Hawaiian Sweet Hamburger Buns. No if’s, and’s or but’s. And no substitutions. Their sweet flavor is what makes this a great burger.
Bring the Swiss cheese to room temperature before starting this recipe. Room temperature Swiss will melt easier. You’re going to turn of the stove-top burner before adding the cheese and you’re going to place a lid on the pan. This will not only melt the cheese, but also steam the buns. The steam will actually bring moisture to the burger patties as well.
Absolutely. Grilling is a great option for this burger. And especially if you have a griddle, which will mimic a flat top grill used in restaurants. After the patties are cooked, place the cheese on the burgers, then the buns and simply close the grill lid for a minute or two until the cheeses are melted and the bun is soft and steamy.
The Maverick Burger proves that a great cheeseburger isn't about stacking on a bunch of toppings. It's about simplicity of flavors. A juicy patty, sweet nutty Swiss cheese, creamy American cheese and a sweet hamburger bun that compliments the flavors. Serve it hot, keep it simple and enjoy.
More Popular Burger Recipes
If you’re burger fanatics like us, here are some more recipes to enjoy.
And don’t miss my category for Hamburger Recipes. You’ll find lots of great burger ideas, including the most popular on my site for Bobby Flay’s Texas style Slaw Burger.
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Maverick Burger Swiss Cheese Burger
- 1 pound 80/20 blend ground chuck
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Pepper
- 4 slices Swiss Cheese room temperature
- 4 slices American Cheese
- 4 Kings Hawaiian Sweet Hamburger Buns
- Set out the Swiss cheese about 30 minutes before starting this recipe. Swiss cheese won't melt as quickly as American Cheese. Room temperature will insure the Swiss cheese will melt more easily.
- Divide one pound of ground chuck into ¼ pound patties. Season with salt and pepper.
- Heat a heavy bottom skillet over medium high heat. Once the pan is hot, add the burger patties. Let them sear for 5 minutes without moving. Turn the patties and then use a spatula to gently smash them. Cook for 4-5 more minutes or until a digital read thermometer indicates the center is cooked to 165 degrees.
- Add the Swiss cheese to the burgers, then the American Cheese and top with the burger buns. Alternate the direction of the cheeses so they'll melt down the sides evenly (for looks). Turn the heat off and place a lid on the pan to steam the buns and melt the cheeses. This should only take a couple of minutes.
- King’s Hawaiian Sweet Hamburger buns run on the smaller side. Form the patties to be the same size as the buns.
- Swiss cheese isn’t a quick melting cheese like American Cheese. Set the cheese out at lest 30 minutes in advance to come to room temperature. That way the two cheeses will melt consistently.
- Don’t substitute the Kings Burger Buns for regular buns. It’s what makes this cheeseburger recipe special and a Maverick burger.
- Don’t try to skillet fry burgers using a non-stick pan. Most non-stick pans are notorious for not generating enough heat to get a good sear.
Maverick Burger … It’s What’s For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
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