CHEDDAR STUFFED BURGER RECIPES
CHEDDAR-STUFFED BURGERS RECIPE | MARTHA STEWART
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.
Provided by Martha Stewart
Categories Ground Beef Recipes
Total Time 20 minutes
Prep Time 10 minutes
Number Of Ingredients 6
Steps:
- Divide beef into 4 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.
- Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.
Nutrition Facts : Calories 463 g, FatContent 19 g, ProteinContent 48 g
BACON CHEDDAR STUFFED BURGERS RECIPE - FOOD.COM
The original recipe is from the Wisconsin Milk Marketing Board but has been altered some. Other stuffing suggestions are salsa and pepper jack, blue cheese and sauteed red onion, mushroom and swiss (yum!), feta and olives, or smoked provolone and roasted red peppers.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until crisp; crumble.
- Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
- Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
- Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
- Grill or broil for 3-4 minutes per side until done. We like ours well done.
- The last 2 minutes of cooking top patties with remaining bacon and cheese.
- Serve on buns.
Nutrition Facts : Calories 656.2, FatContent 42.5, SaturatedFatContent 19.1, CholesterolContent 150.7, SodiumContent 1028.8, CarbohydrateContent 22.7, FiberContent 1.1, SugarContent 3.2, ProteinContent 43.1
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- 1) In a bowl, mix together the ground beef, BBQ sauce, garlic, Worcestershire sauce, salt and pepper. 2) Form into 8 patties, make a divot in the center of each one and stuff with 1 Tbsp of the shredded cheddar, flatten them into a burger shape and place them on a plastic wrap lined plate. Cover with a bit more plastic wrap and pop them in the fridge for about an hour. 3) In a small bowl, mix together the mayo, ketchup, a little salt and pepper, set aside in the fridge until ready to serve. 4) In a large skillet over medium high heat, add the butter and oil and allow to melt together, add the onions and cook, stirring often for about 8 to 10 minutes or until the onions develop some color but still retain their texture. Add the beer and allow it to reduce for about 2 to 3 minutes or until it?s reduced quite a bit, remove the onions from the pan and allow them to come to room temperature. 5) Preheat your oven to 400 degrees. 6) Preheat your grill pan over medium high heat, (between medium and medium high) add the burgers and cook them for about 4 minutes on each side. 7) Brush the cut sides of the buns with a little melted butter and place them cut side down on a baking sheet. Pop them in the oven to toast for about 8 or 10 minutes or until lightly golden. 8) When ready to assemble, smear a little mayo mixture on one side of each bun, top with the burger, followed by a slice of tomato, caramelized onions, slice of pickles and a few pieces of lettuce to hold it all together. NOTE: By toasting the buns, you?re adding lots of flavor but it does make eating the burger a bit messy. You will have an easier time holding it all together if you don't toast the bread, but keep in mind that you won't get that toasted buttery flavor.
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- 1) In a bowl, mix together the ground beef, BBQ sauce, garlic, Worcestershire sauce, salt and pepper. 2) Form into 8 patties, make a divot in the center of each one and stuff with 1 Tbsp of the shredded cheddar, flatten them into a burger shape and place them on a plastic wrap lined plate. Cover with a bit more plastic wrap and pop them in the fridge for about an hour. 3) In a small bowl, mix together the mayo, ketchup, a little salt and pepper, set aside in the fridge until ready to serve. 4) In a large skillet over medium high heat, add the butter and oil and allow to melt together, add the onions and cook, stirring often for about 8 to 10 minutes or until the onions develop some color but still retain their texture. Add the beer and allow it to reduce for about 2 to 3 minutes or until it?s reduced quite a bit, remove the onions from the pan and allow them to come to room temperature. 5) Preheat your oven to 400 degrees. 6) Preheat your grill pan over medium high heat, (between medium and medium high) add the burgers and cook them for about 4 minutes on each side. 7) Brush the cut sides of the buns with a little melted butter and place them cut side down on a baking sheet. Pop them in the oven to toast for about 8 or 10 minutes or until lightly golden. 8) When ready to assemble, smear a little mayo mixture on one side of each bun, top with the burger, followed by a slice of tomato, caramelized onions, slice of pickles and a few pieces of lettuce to hold it all together. NOTE: By toasting the buns, you?re adding lots of flavor but it does make eating the burger a bit messy. You will have an easier time holding it all together if you don't toast the bread, but keep in mind that you won't get that toasted buttery flavor.
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