Tucked away in California’s capital city, nestled between the Sierra Nevada mountains and San Francisco, is a burger haven that’s shaking up the culinary scene with its audacious take on an American classic. The Squeeze In, located in Sacramento, serves up a unique burger that’s as gargantuan in flavor as it is in size. It’s not just a burger; it’s a statement piece wrapped in a crispy cheese skirt so large it’s dubbed “The Squeeze with Cheese.”
Upon entering the tiny 12-stool dive, one is immediately met with the sizzle of burgers on a flat-top and the intoxicating aroma of melting cheddar. Owner Travis Hausauer has proudly carried on a 30-year tradition of burger perfection. The signature item that caught Guy Fieri’s eye? A third-pound burger enveloped by a third-pound of cheese, affectionately known as the “Five Napkin Burger.”
The experience begins even before the first bite as the cheese, hanging crisply over the edges of the burger, “wakes up the taste buds.” The anticipation builds the moment you hear Guy exclaim, “That is the craziest thing I’ve ever seen!”
The cooking method at The Squeeze In is as unorthodox as it is brilliant. The flat-top sears the burger to create a caramelized crunch, a detail Guy appreciates for adding texture and richness. Then, the cheese is piled on—so much so that it equals the weight of the meat itself. But the true artistry comes when a handful of ice is thrown onto the hot grill, generating enough steam to cook this behemoth to gooey perfection. This method not only melts the cheese but also steams the bun and keeps the burger juicy. It’s a symphony of flavors and techniques that, as Guy says, “really works.”
The finished product is a sight to behold: the cheese melts into a crispy, lacy skirt that extends well beyond the burger, bubbling and beckoning the hungry diner to dive in. Such a spectacle is enough to draw a crowd, with people lining up as early as 10 AM.
Guy couldn’t resist delving into the other options available. From bacon burgers to those adorned with avocado or jalapeños, the customization is endless. Yet, it’s the standard squeeze with mayonnaise, mustard, long-sliced dill pickles, and tomatoes that truly lets the flavors shine. Hausauer’s commitment to the craft is evident as he mans the grill for up to ten hours a day, making sure each burger is a masterpiece.
As Fieri showcases, mastering the cheese skirt is only half the battle—eating it is an art form in itself. The “skirt” must be handled with care, partially torn to fit the burger back into a manageable size without sacrificing its cheesy glory.
To savor the burger at The Squeeze In is to engage in a messy, delicious ritual that leaves an indelible mark on one’s soul (and possibly one’s shirt). And with Guy Fieri’s stamp of approval, it’s easy to see why this isn’t just a meal; it’s an experience that cheese lovers and burger enthusiasts must seek out when in Sacramento.