Raymond’s Fine Pairing: Grilled Cheeseburger and Toasted S’more Shake

By Mikka Wee/November 19, 2012

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If Raymond Castillo isn’t busy being an Assistant Brand Manager in P&G, he likes to put on an apron and make a mess in the kitchen. And it’s usually a noble and tasty mess.

For someone who has a lot going for himself career-wise, this food enthusiast believes that life is better lived in a pair of board shorts; beer in one hand, and a sandwich in the other. But for this case, it’s a Toasted S’more Milkshake and a Grilled Cheeseburger.

Raymond’s Grilled Cheeseburger is more than what meets the eye—it’s a cheese bomb waiting to explode. The feeling of having it in your mouth makes you wonder that maybe this is what it would be like if our French Onion Sandwich and a juicy, beefy patty made out.

I’m still having a tough time wrapping my head around this whole Toasted S’more Milkshake thing-a-ma-bob. Thinking how the layers of flavor blend together in one comforting yet nostalgic drink makes me stop midway and wish that I had a glass of this in my hand right now instead. The toasted mallows transport you to those campfire days when you’d roast one on a stick.

Raymond’s knees weaken at the sight and smell of a perfectly cooked-steak. Which, in his terms, is a cut that’s at least 2-inches, medium rare, and seasoned with a dash of salt and pepper. And though his quest for the best ramen bowl in Manila is still ongoing, he simply cannot resist Kikufuji’s Ikura and Uni Don (Salmon Roe and Sea Urchin Rice Bowl) that he describes as “absolutely orgasmic.”

Well ladies, now you know the key to his heart (and it’s obviously through his stomach).

Grilled Cheeseburger & Toasted S’more Milkshake

Total Time: 60 minutes / Yield: 1-2 servings

Ingredients for the Grilled Cheeseburger

  • 1/4 kilo Ground beef
  • 1 stick (50g) of salted butter
  • 2 slices wheat or white bread
  • 4 slices, American cheese (yes, that pre-sliced, store-bought yellow one)
  • 4 slices gruyere/emmental cheese (or any other melty cheese that’s available)
  • 1 cup sliced white onion

Ingredients for the Toasted S’more Shake

  • 7 large marshmallows
  • 3 scoops vanilla ice cream
  • 1/2 cup fresh milk
  • 5 slices graham crackers

Procedure for the Grilled Cheeseburger

  1. Warm butter to room temp and spread on both sides of each bread slice. On a skillet over medium heat, place both bread slices and lightly toast one side (about 2 minutes). Flip and add  American cheese on one bread and Swiss on the other. Lightly toast the other side and take it off from the heat to set aside  (having the cheese at room temp will help the slices melt faster).
  2. Get the ground meat and form them into patties roughly the same size as the bread. Season both sides heavily with salt and pepper. Add oil to the pan over high heat. Let the burger cook a good 2-3 minutes on both sides without touching them to make sure the patties develop a good crust. Remove from the pan then set aside.
  3. See those browny bits left on the pan? That’s pure beefy flavor which we should definitely not waste. Lower the heat to medium, add some butter and place in your onions. Give them a good stir to make sure you scrape off as much of the beefy bits as possible. Adding around 1/3 cup water will help speed up caramelization (around 10-15 minutes). Remove once the onions become soft and have a uniform dark brown color.
  4. Now, it’s time to combine everything. Complete the burger by adding your meat and onions to your bread slices. Place the whole thing back on the pan over low-medium heat and leave until the cheese really starts to melt and both sides turn golden brown (about 2 minutes per side). Don’t be tempted to increase the heat to speed this one up. Low and slow is the way to go here. Trust me, it will be worth it.

Procedure for the Toasted S’more Shake

  1. Toast marshmallows inside the toaster oven until they’re charred on the outside and set aside to cool (doing this on skewers over open flame is a bit more exciting but sadly less efficient – you’ll be blowing half flaming pieces of marshmallows half of the time).
  2. Place all your ingredients in the blender and mix everything together. Slowly add in the marshmallows one at a time as they often have a tendency to get stuck on the blades. Serve with whipped cream and extra marshmallows if you’re feeling a bit naughty.

Mikka Wee

Managing Editor

Mikka Wee is a happy little hobbit who loves to eat, but is allergic to exercise. Armed with a heart for travel, she likes to go on random adventures and book spontaneous flights. If she's not hunting for the next seat sale, Mikka likes to read, write in her blog, cuddle with her dog Rocket, and make sandcastles on the beach. See More.

  • Franco

    Hello pepper.ph. Just dropping a note to say you have a very beautiful and well-crafted blog. Keep it up.

    • Mikka Wee

      Thanks, Franco! Very much appreciated!!! :)

  • http://www.facebook.com/jasperferrer Jasper Ferrer

    Great purist burger recipe. I read somewhere though that it’s better to put the salt right in the mince to help the burger stick together even without binders like eggs.

    • Mikka Wee

      Really? Thanks for the tip!

  • nina magbanua

    ang cheesssyyy! will definitely try this one.

  • Reader!

    You should be specific with your procedure so it’s easy for us readers to follow! :)

  • Anna Kurzaeva

    Looks great! I can’t resist it!

  • sal

    Do you really use 8 slices of cheese? Are they the sandwich slices?