HOW TO COOK THE INSIDE OF A BURGER RECIPES

Steps:

• Preheat grill to medium-high or preheat the broiler.
• Combine Cheddar and Gruyere in a small bowl.
• 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.

Steps:

• Divide beef into 4 equal pieces. Using both hands, work meat into smooth spheres, compacting very lightly.
• Place a large sheet of parchment paper, plastic wrap, or foil on your work surface. Place balls on top, spacing evenly. Place another piece of parchment (or whatever you’re using) over and press down to flatten each ball into a patty 5" in diameter.
• Peel back top sheet and use your fingertips to press a shallow, 2"-wide depression into the center of each patty. The meat will contract and push up in the center as the patties cook; making this little divot helps to keep the burgers flat.
• Season meat generously with salt. Drizzle patties with 1 Tbsp. oil, dividing evenly.
• Gently flip patties on parchment and season the other side with salt. Drizzle with remaining 1 Tbsp. oil.
• Using the back of a spoon, spread 2 Tbsp. mayonnaise over both cut sides of all buns, dividing evenly and spreading all around.
• Heat a large skillet over medium-low and cook half of buns, mayonnaise side down, until golden and crisp around the edges, 2–3 minutes. Transfer to a plate and cook remaining buns; set them aside and increase heat to medium-high.
• Peel 2 patties off of parchment paper and press down gently into skillet, spacing evenly apart. Cook, without any touching or fussing, until edges are browned and you can see juices pooling in the center of patties, about 5 minutes.
• Slide a thin metal spatula, preferably a flexible one like a fish spatula, underneath patties and flip them over.
• Place a slice of cheese over each patty, reduce heat to medium-low, and cover skillet. Cook until cheese is melted, about 1 minute.
• Transfer patties to a plate. Let rest about 5 minutes. Meanwhile, wipe out skillet with paper towel and repeat cooking process with remaining patties.
• While burgers are resting, make your secret sauce. Stir ketchup, relish, hot sauce, and remaining ½ cup mayonnaise in a small bowl to combine, then season generously with salt and pepper. ? Wait, what is special sauce, anyways?
• Start to build your burger. Stack 2–3 pieces of lettuce on bottom halves of buns. Place several slices of onion on top of lettuce.
• Smear a couple of tablespoons of secret sauce on top halves of buns.
• Place burgers on top of onions, close burgers with top bun, and serve!