Inside-out Cheeseburgers
From sunrae 16 years ago
- 35 minutes to make
- Serves 4
Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.
Ingredients
- 1/4 cup shredded cheddar cheese shopping list
- 1/4 cup shredded gruyere cheese shopping list
- 1 pound 90%-lean ground beef shopping list
- 1 tablespoon worcestershire sauce shopping list
- 1 1/2 teaspoons paprika shopping list
- 1/4 teaspoon freshly ground pepper shopping list
How to make it
- 1. Preheat grill to medium-high or preheat the broiler.
- 2. Combine Cheddar and Gruyere in a small bowl.
- 3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
- To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.)
- To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
- NUTRITION INFORMATION: Per serving: 250 calories; 16 g fat
- TIP: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack.
- (Do not use cooking spray on a hot grill.)
The Rating
Reviewed by 2 people-
My mom used to make these when us girls were younger but she used one kind of cheese and what ever was the cheapest on it though.
sandygalesmith
in Saint Joseph loved it
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