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"\n\nI make the best Chopt Cheese there is. Plain and simple. Why is it the best? Two things… quality beef and patience.\nI use my dry aged burger patties to make it. One package should easily be enough for 2 sandwiches. You really haven’t had a good Chopt cheese until you’ve made it with dry aged beef. It adds a whole other dimension of flavor that you can only get by aging.\nThe key to a successful Chopt cheese is to not rush. It’s a really easy to make recipe that is greater than the sum of its parts. You want to cook the ground beef for a while. Until the bottom bits start to caramelize. This is called the “Maillard Reaction” and it’s why smash burgers and steaks with a sick crust taste so good. Keep the meat (and onions) moving.\n\nIngredients:\n\n1 Pack of High Steaks Dry Aged Burgers\n\n1 White onion\n4-7 Slices of American cheese\nBread and butter pickles\nBacon\nSalt\nKetchup\nBun (optional, as this is so good by itself, it can be eaten out of the pan with a spoon)\n\n\n\nSteps:\n\nIf you want bacon in your Chopt Cheese, use the crispy bacon method found in my “Classic Burger” Recipe. Do this first because it takes the longest.\nStart by chopping your onion into a small dice and setting it aside. I recommend one whole white onion per 16 oz package of burgers/beef.\nAdd your pan to the stove, and heat it until a drop of water sizzles upon contact.\nAdd your burger patties to the hot pan with a generous amount of salt. After a few seconds, use a rubber spatula or wooden spoon to start chopping up the beef.\nAs the fat renders and the beef browns, keep the mixture moving until you hear pops and sizzling, indicating that the water from the beef has evaporated, and the meat is now frying in its own fat.\nMove all the beef to one side of the pan. Tilt the pan slightly towards you so all the rendered fat collects at the bottom.\nAdd your diced onion into the empty side of the pan, where only the beef fat is. Add salt and slowly stir the onions on “their side” until they shrink considerably.\nOnce the onions have shrunk and taken on some color, begin incorporating them into the ground beef.\nEven out your beef/onions into an even layer.\nPlace your desired amount of cheese on top and let it melt fully without touching it.\nOnce the cheese has melted, gently fold it into the meat and onion mixture.\nAssemble your sandwich or eat it right out of the bowl, as preferred.\n\n\n"
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