Recently I came across an article in my hometown paper about the Squeeze Inn closing the last of its brick and mortar locations. If that’s true, it makes me sad.
The Squeeze Inn was founded in 1974 by the DeMarco family in a tiny little building. Their signature cheeseburgers quickly caught on with the locals. Over the years, word began to spread, drawing the attention of the likes of Guy Fieri’s Triple D. According to Fieri, the Squeeze Inn served up the best burgers in all of America. What made these burgers so unique was the use of shredded Cheddar Cheese that was allowed to melt over the burger and down onto the grill, creating a “skirt” of lightly fried cheese. As for the restaruant’s name, the first Squeeze Inn wasn’t much bigger than a walk-in closet. People flocked from all over the Sacramento area to “squeeze” inside. Eventually the restaurant moved to a larger location, bringing with it the entrance to the original as a tribute to its humble beginnings. Over time there were expansions up and down the Sacramento Valley while still retaining that greasy spoon charm it always had.
I can remember shortly after Hubby and I were married, I thought the Squeeze Inn was a right of passage for anyone living within a hundred miles of Sacramento. We stood in line for what seemed a lifetime in the sweltering heat from the kitchen and all those bodies packed inside, finally got our burgers and made our way to one of the tiny tables. I was in heaven. However; since Hubby does not eat cheese on a burger, he was not impressed. To him it was just a burger. A good burger, but hardly worth the drive, the line, and the heat. I hadn’t thought about not having cheese on a Squeeze Inn Burger – that’s what makes it special.
I don’t know if Covid had an impact on the Squeeze Inn experience, or if it had simply run it’s course. All I know is that something iconic has been lost.
One of these days I’ll master the cheese-skirt. In the meantime, I’ll keep trying.
Squeeze Inn Skirt Burgers (Sort of)
1/2 Red Onion
3 Third-Pound Ground Tri-tip Burgers
Hamburger Seasoning to taste
3 Hamburger Buns
3 tablespoons Butter for buns
2 cups shredded Cheddar Cheese
French Fries for serving
Cut a wedge from a red onion. Reserve remaining onion for another purpose. Peel and thinly slice the wedge. In a skillet over medium-low heat sauté the onion until lightly browned. Keep warm.
Season tri-tip patties with hamburger seasoning. Heat a flat griddle on an outdoor grill or a large cast iron skillet over medium-high heat. Once hot, cook burgers until charred on the outside, while still juicy inside, about 3 minutes per side for fresh burgers.
Brush buns with butter, lightly toast on the griddle along with the burgers. Set buns aside.
Turn off heat. Pile shredded cheese on top of the burgers. Lay a few cubes of ice near the burgers to create steam. Cover with a domed lid, let cheese melt down the burgers and onto the griddle.
Place cheeseburgers on buns, top with grilled onions. Serve with fries and enjoy.
Your word, O LORD, endures forever;
it is firm as the heavens.
Your word, O Lord, is a lamp for my feet.
