STUFFED HAMBURGERS RECIPES 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 NETWORK

Cheese Stuffed Burgers Recipe | Trisha Yearwood | Food Network 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.

ALL-AMERICAN HAMBURGERS RECIPE: HOW TO MAKE IT

All-American Hamburgers Recipe: How to Make It image

We do a lot of camping and outdoor cooking. This all-American, homemade hamburger recipe is on our menu more than any other food. —Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories Dinner Lunch

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound ground beef
2 tablespoons finely chopped onion
2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
4 slices American cheese or cheddar cheese, halved diagonally
2 slices Swiss cheese, halved diagonally
4 hamburger buns, split and toasted
Optional: Lettuce leaves, sliced tomato, sliced onion, cooked bacon strips, ketchup and mustard

Steps:

Combine first 5 ingredients, mixing lightly but thoroughly. Shape into 4 patties. Grill burgers, covered, on an oiled rack over medium direct heat until a thermometer reads 160° and juices run clear, about 6 minutes on each side., During the last minute of cooking, top each patty with 2 triangles American cheese and 1 triangle Swiss cheese. Serve on buns. As desired, top with lettuce, tomato, onion, bacon, ketchup and mustard.

Nutrition Facts : Calories 432 calories, FatContent 21g fat (9g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 681mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 30g protein.

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HAMBURGERS (DINER STYLE) RECIPE - NYT COOKING

This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill. For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and try not to handle it with your fingers — use an ice-cream scoop or spoon instead. Plop down a few ounces in the pan, smash it with a spatula, salt it, let it go crisp and flip. Add cheese and get your bun toasted. The process moves quickly.
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Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.

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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.
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
4. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
5. Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.
6. To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
7. Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
8. Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.
9. Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
10. Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
11. Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
12. Halve the burger buns and lightly toast them in the pan, then serve up.

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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.
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
4. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
5. Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.
6. To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
7. Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
8. Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.
9. Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
10. Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
11. Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
12. Halve the burger buns and lightly toast them in the pan, then serve up.

See details

CHEESE STUFFED BURGERS RECIPE | TRISHA YEARWOOD | FOOD NETW…

From foodnetwork.com
Reviews 4.4
Total Time 30 minutes
Category main-dish

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.

See details

ALL-AMERICAN HAMBURGERS RECIPE: HOW TO MAKE IT

We do a lot of camping and outdoor cooking. This all-American, homemade hamburger recipe is on our menu more than any other food. —Diane Hixon, Niceville, Florida
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Dinner, Lunch
Calories 432 calories per serving

Combine first 5 ingredients, mixing lightly but thoroughly. Shape into 4 patties. Grill burgers, covered, on an oiled rack over medium direct heat until a thermometer reads 160° and juices run clear, about 6 minutes on each side., During the last minute of cooking, top each patty with 2 triangles American cheese and 1 triangle Swiss cheese. Serve on buns. As desired, top with lettuce, tomato, onion, bacon, ketchup and mustard.

See details

HAMBURGERS (DINER STYLE) RECIPE - NYT COOKING

Continue to cook until meat is cooked through, approximately a minute or so longer. Remove burgers from skillet, place on buns and top as desired. Repeat process with remaining burgers. Serving two hamburgers on a single bun is not an outrageous option.

See details

BEST BEEF BURGER RECIPE | HOMEMADE BEEF BURGERS | JAMI…

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.
3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
4. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
5. Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.
6. To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
7. Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
8. Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.
9. Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
10. Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
11. Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
12. Halve the burger buns and lightly toast them in the pan, then serve up.

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