Cheddar Stuffed Black Pepper Crusted Burgers Recipes

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CHEDDAR-STUFFED BURGERS



Cheddar-Stuffed Burgers image

Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 20m

Number Of Ingredients 6

1 1/2 pounds ground beef chuck
4 ounces cheddar, cut into 4 slabs
Vegetable oil, for grates
Coarse salt and ground pepper
4 hamburger buns, lightly toasted
Toppings, such as lettuce, tomato, red onion, bread-and-butter pickles, and ketchup

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, Fat 19 g, Protein 48 g

CHEDDAR STUFFED BLACK PEPPER CRUSTED BURGERS



Cheddar Stuffed Black Pepper Crusted Burgers image

Make and share this Cheddar Stuffed Black Pepper Crusted Burgers recipe from Food.com.

Provided by iris5555

Categories     Meat

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground sirloin
1 lb ground chuck
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt
6 extra-sharp cheddar cheese cubes (1-inch each)
1/4 cup fresh coarse ground black pepper (I used about 1/2 that amount)
2 tablespoons butter, softened
6 hamburger buns
6 slices cheddar cheese (thin slices)

Steps:

  • Combine ground meats in a large bowl.
  • Season with Worcestershire, dry mustard, 2 tsp salt and mix until combined.
  • Divide the meat into 6 equal portions and gently shape into a patty around a cube of cheese. Brush the patties all over with olive oil and make an imprint in the center of each patty with your thumb.
  • Spread the pepper on a shallow plate and roll the edge of each burger in the pepper until coated.
  • Preheat grill. Place burger on the cooking grate over direct medium heat.
  • Cover and grill for 4 minutes. Turn and continue grilling for 3 to 4 more minutes for medium rare burgers.
  • Top each burger with a slice of cheddar.
  • Butter both sides of buns and grill over direct medium heat until lightly toasted.
  • Serve burgers on rolls with desired toppings.

Nutrition Facts : Calories 634.9, Fat 38.7, SaturatedFat 19.4, Cholesterol 157.2, Sodium 640.6, Carbohydrate 25.4, Fiber 2.1, Sugar 3.3, Protein 45

BLACK PEPPER-CRUSTED BURGERS WITH MUSTARD SAUCE



Black Pepper-Crusted Burgers with Mustard Sauce image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 4 (4-ounce) appetizer servings

Number Of Ingredients 9

1/4 cup apple cider plus 1 tablespoon apple cider
1/4 cup Dijon mustard
1 teaspoon chopped fresh tarragon
1 pound ground sirloin
1/2 (1-ounce) package onion soup mix
1/4 cup cracked black pepper
Kaiser rolls, toasted
Lettuce tomato slices, and red onion slices
Relish skewers

Steps:

  • For mustard sauce, in a small saucepan over medium-high heat, bring the 1/4 cup of apple cider to a boil. Cook 4 to 5 minutes or until it's reduced by half. Remove from heat and let cool. Once cider has cooled, transfer to a small bowl; add mustard and tarragon. Stir to combine; set aside
  • Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
  • For burgers, in a large bowl, stir to combine ground sirloin, the remaining 1 tablespoon cider, and the onion soup mix. Form into 4 mini-patties; set aside. Spread cracked pepper on a plate. Carefully press both sides of burgers into cracked pepper.
  • Place burgers on hot, oiled grill and cook 3 to 4 minutes per side for medium (160 degrees F). To serve, place hot burgers on toasted Kaiser rolls. Top with lettuce, tomato, onion, and mustard sauce.

CHEDDAR CHEESE-STUFFED BURGERS



Cheddar Cheese-Stuffed Burgers image

From Bon Appetit, these burgers are always a hit. Instead of poking a hole in the burgers, I make 4 thin patties, put the cheese on one, and then seal the patties together.

Provided by lazyme

Categories     Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

10 ounces ground sirloin or 10 ounces lean ground beef
1/3 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sharp cheddar cheese, grated
2 English muffins (4 1/2-inch-diameter split horizontally)

Steps:

  • Prepare barbecue (medium-high heat).
  • Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well.
  • Divide meat mixture into 2 equal portions.
  • Shape each into ball.
  • Poke deep hole in each ball and fill each with half of cheese.
  • Mold meat around cheese to enclose.
  • Flatten each filled burger to 3/4-inch-thick patty.
  • Grill burgers to desired doneness, about 5 minutes per side for medium.
  • Grill muffin halves until beginning to color, about 1 minute per side.
  • Serve burgers in muffins.

Nutrition Facts : Calories 569.2, Fat 31.7, SaturatedFat 14.9, Cholesterol 124.6, Sodium 844.1, Carbohydrate 30, Fiber 2.7, Sugar 3.9, Protein 39.7

CHEDDAR-STUFFED TURKEY BURGERS



Cheddar-Stuffed Turkey Burgers image

I love burgers that ooze cheese when you bite into them, but turkey burgers typically fall apart when you make them with a chunk of cheese in the center. Instead of working against the ingredients, I work with them.

Provided by Audrey Johns

Categories     HarperCollins     turkey     Cheese     Cheddar     Summer     Dinner     Grill

Yield 4 servings

Number Of Ingredients 23

For The Turkey Burgers
1 pound ground turkey
1/4 cup sharp cheddar, diced small
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Olive oil spray
1/4 cup caramelized onions
4 ciabatta rolls or whole wheat buns
4 romaine leaves, halved
1 avocado, sliced
Pickled jalapeño rings (optional)
1/4 cup Salsa Ranch Dip
For The Salsa Ranch Dip
1/2 clove garlic, minced
3 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh dill
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups 0% Greek yogurt
1 tablespoon white vinegar
1/4 cup salsa

Steps:

  • Salsa Ranch Dip
  • Combine all the ingredients in a blender or food processor and blend until smooth. (If you don't have a blender or food processor, just stir everything together in a bowl-the texture will be different but it will still be delicious.)
  • Burgers and Assembly
  • In a large bowl, combine the ground turkey, cheese, Worcestershire, salt, and pepper. Mix together with your hands until just combined-you don't want tough burgers.
  • Divide the meat mixture into four portions and roll each into a ball. Place each ball on a large plate and squish it down into a flat patty. Press your thumb into the center to create a little well. This will help the burgers keep their flat shape.Spray the grill with olive oil and heat it to medium heat. Grill the patties on direct heat for 5 minutes, covered and undisturbed. Flip once, cover, and grill for another 4 to 6 minutes, until cooked through.To assemble the burgers, smear the caramelized onions on the bottom half of each roll or bun. Top with romaine and place a cooked patty on each. Add avocado slices and jalapeño rings, if using. Smear the top halves of the buns with Salsa Ranch Dip, then place them on the burgers and serve.

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