The breaded cheeseburger was delicious, but it was literally dangerous to eat. The cheese was inside the breading so it was molten hot when served. A huge first bite would send scalding cheese all over your mouth, so it had to be eaten with caution. My Dad learned this the hard way.
For this recipe, I make my own version of the breaded cheeseburger I discovered in my youth, but I add the cheese after the patty is breaded and fried to avoid third degree burns. I shallow fried this version in olive oil, so in order to cook it through I had to make the patty much thinner than a normal burger and I use extra lean ground beef to cut down on the amount of grease. The crunchy breaded patty creates a unique burger experience and I highly recommend any burger aficionado try it at least once.
I'm planning on revisiting this recipe in the future. It turned out delicious but I think this concept can be explored further. I presume that when these are made in restaurants the patties are frozen or pre-cooked. It was a challenge to cook the burger medium before the breading would burn. I overcame it by making the patties thin, which worked but made the beef less prominent in the overall taste of the burger. I think that could be improved greatly.
I made four sandwiches originally and topped one with just cheese, pickles and mayo. This brought out more of the breading flavor, but in the end I preferred the traditional LTO and decided it was best for the flavor of the overall recipe.
I did some browsing on the web and found that like the breaded tenderloin, the breaded cheeseburger is kind of an Indiana original. I guess us Hoosiers like breaded meat sandwiches as much as we like corn and basketball.
Eat well, cook often ...