STUFFED BURGER RECIPES

Name: Cheese Stuffed Burgers
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 pounds ground beefu00A0; 1 teaspoon saltu00A0; 1/2 teaspoon pepperu00A0; 8 ounces blue cheese, cut into 1-inch cubesu00A0; 8 ounces Pimiento Cheese Spread, recipe followsu00A0; 8 ounces mozzarella, cut into 1-inch cubesu00A0; 4 hamburger bunsu00A0; Lettuce; Sliced tomatoes; Grilled sweet onions; Sliced pickles; Two 7-ounce jars canned, sliced pimientos, drainedu00A0; Three 10-ounce bricks sharp Cheddar, finely gratedu00A0; 1 cup mayonnaise

CHEESE STUFFED BURGERS RECIPE | TRISHA YEARWOOD - FOOD NETW…

Cheese Stuffed Burgers Recipe | Trisha Yearwood - Food Netw… image

Provided by Trisha Yearwood

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
8 ounces blue cheese, cut into 1-inch cubes
8 ounces Pimiento Cheese Spread, recipe follows
8 ounces mozzarella, cut into 1-inch cubes
4 hamburger buns
Lettuce
Sliced tomatoes
Grilled sweet onions
Sliced pickles
Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise

Steps:

Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

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1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
2. Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
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