Cheese Stuffed Hamburger Steak Recipes

CHEESE-STUFFED BURGERS

Steps:

• Combine ground chuck, Worcestershire sauce and seasoning salt in bowl. Shape mixture into 12 (4-inch) square patties. Place patties onto waxed paper.
• For each burger, place 1 slice cheese on top of 1 patty; top with another patty. Using fork, crimp edges of patties together to seal. Refrigerate 30 minutes or until firm.
• Heat gas grill on medium or charcoal grill until coals are ash white.
• Place patties onto grill. Grill 6 minutes. Turn burgers; continue grilling 4-5 minutes or until internal temperature reaches 160°F or desired doneness.
• Meanwhile, spread cut bun surfaces with Butter with Canola Oil. Grill, cut-side down, 2-3 minutes or until buns are golden brown.
• Top bottom half of bun with 1 slice tomato, burger, avocado slices and top half of bun.

POOR-MAN'S STEAK (IE: STUFFED HAMBURGER)

Steps:

• Grill the onions, bell peppers & jalapenos on a griddle coated with bacon grease & set aside.
• Season ground beef with 1 teaspoon salt, 1/2 teaspoon of pepper & 1/2 teaspoon onion powder.
• Separate the 2 lbs of ground meat into sections of just under 1/4 lb each, resulting in 10 halves (5 burgers).
• Flatten meat sections & add the sautéed peppers & onions to the middle of half the patties. Add a small cube of cheese on top of the sautéed veggies.
• Fry each side until done - about 5-6 minutes each side.
• Serve them on a bed of fried potatoes and ladle on brown gravy.

HAMBURGER STEAK WITH CHEESE

Steps:

• Soak bread in water.
• In a skillet, cook onion and garlic, if desired.
• Strain water off of bread and crumble bread into meat.
• Add eggs, onion, garlic, and seasonings.
• Shape into 4 patties, flattened to 1-inch thick.
• Stuff equal amounts of cheese into each steak.
• Grill 6-8 minutes on each side at 320°F.

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 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.

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

CHEESE STUFFED STEAKS

Steps:

• heat oven to 375.
• cut steaks in half, making a pouch (like you would for chicken).
• mix cheeses and herbs in a bowl.
• stuff cheese mixture in steaks.
• wrap steaks in foil and bake for 1 hour and 15 minute or until done. ( I like mine well done).
• turn once during cook time and let stand for 5 minute after cooking.

CHEESE-STUFFED FLANK STEAK

Steps:

• Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture., Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string., In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.

CHEESESTEAK BURGER RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, salt, and pepper.
• In a ramekin, spread two-thirds of the beef patty evenly along the bottom and the sides.
• Place half the diced onion and provolone in the well.
• Preheat the oven to 425°F (220°C).
• Place the rest of beef patty on top and pat to flatten.
• Place the ramekin on a baking sheet along with a sesame bun, face down.
• Bake for 25 minutes.
• Assemble the burger with the sesame bun, lettuce, and the rest of the onion.
• Enjoy!

CHEESE-STUFFED BURGERS

Steps:

• Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.
• Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.
• Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.
• To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spreadtop roll half with mustard and Roasted Red-Pepper Sauce, as desired.