Cheddar Stuffed Burgers Recipes

CHEDDAR STUFFED BURGERS (THE JUICY LUCY)

Steps:

• Combine the ground beef, Worcestershire sauce, garlic, salt and pepper in a bowl. Mix together well.
• Roll the beef into 6 balls. Split each beef ball in half and flatten out to your preferred patty size. Place about 2-3 tablespoons cheese in the center of one patty, then top with the other patty and seal the edges by pinching and smoothing with your fingers.
• Gently press flat, double checking there are no opening for the cheese to escape when the burgers cook.
• Cook on a grill or skillet over medium high heat (usually about 3 minutes per side). Toast the buns and serve with your desired burger toppings

CHEDDAR CHEESE-STUFFED BURGERS

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.

CHEDDAR-STUFFED BURGERS

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.

CHEESE STUFFED BURGERS

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.

CHEESE-STUFFED BURGERS

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 24 thin patties. Sprinkle cheese in the center of 12 patties; top with remaining patties and press edges firmly to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns.

CHEDDAR-STUFFED TURKEY BURGERS

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.

CHEESE-STUFFED BURGERS FOR TWO

Steps:

• In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. , Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.

CHEDDAR-STUFFED TURKEY BURGER WITH AVOCADO

Steps:

• Combine the turkey, salt, pepper and parsley in a large bowl and mix with a fork or clean hands to season evenly. Add the egg and milk and stir to combine.
• Divide the meat into four portions with damp hands and gently pack into four round patties, about 3/4-inch thick. (It will feel very sticky because of the egg, which helps burgers hold their shape as they cook.) Place burgers on a parchment-lined baking tray or plate. Cut the butter into slices and 1 slice of the cheese into 4 thin squares, about 1 inch across. (The butter and cheese should be the same size.) Press a piece of each into the center of each burger. Shape the meat around it to cover across the top. Refrigerate for 10 minutes while you prepare the griddle.
• Heat a flat-top griddle or cast-iron skillet over medium-high heat. Add enough butter just lightly coat the griddle or pan. Add the burgers to the griddle and cook until browned and just cooked through and a thermometer inserted into the meat (not the cheese in the center) reaches 165 degrees, about 4 minutes per side. In the final 2 minutes of cooking, add the remaining 4 cheese slices to the burgers, to melt.
• Remove the burgers from the heat and layer onto the buns with the avocado and any other burger toppings you desire. Serve warm.

CHEESE-STUFFED BURGER BOMBS RECIPE BY TASTY

Steps:

• Add ground beef, salt, and pepper to a large bowl. Combine until the meat is evenly seasoned.
• Roll into 16 meatballs and set aside.
• Cut each cheddar cheese block into 8 cubes (totaling 16 cubes).
• Press the cheddar cheese cube into the meatball and wrap the meat around it, completely covering the cheese.
• Preheat a skillet on medium heat for 10 minutes. After preheated, carefully coat with a light layer of oil with a high smoke point (we used canola oil).
• Add sliders to the pan, frying on the first side until the bottom is browned and crisp and the sides begin to brown (about 2-4 minutes, depending on the desired doneness). Flip and finish cooking on the other side.
• Serve immediately on Hawaiian sweet rolls with your favorite burger garnishes. (We added Roma tomatoes, red onion, lettuce, and Sriracha mayo.)
• Enjoy!

BACON CHEDDAR STUFFED BURGERS

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.