CHEESE-STUFFED BURGERS FOR TWO
Here's a sandwich that does traditional burgers one better-with a surprise pocket of cheddar! My family really enjoys the melted cheese center. -Says Janet Wood, Windham, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 357 calories, Fat 15g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 787mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHEESE-STUFFED BURGERS
Here's a sandwich that does regular burgers one better-with a surprise pocket of cheddar! "The beef patties contain additional popular toppings, including ketchup, mustard and onions," lists Janet Wood of Windham, New Hampshire. "Whenever I serve these, though, folks enjoy finding the melted cheese most."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 477 calories, Fat 25g fat (11g saturated fat), Cholesterol 115mg cholesterol, Sodium 869mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.
CHEESE-STUFFED BURGERS
Cheese-stuffed burgers (a.k.a., Juicy Lucy or Jucy Lucy) are an iconic burger invented in a Minneapolis bar in the 1950s. Here is our version of this cheesy goodness.
Provided by Land O'Lakes
Categories Ground Beef Lunch Cheeseburger Savory Cooking Burger Sandwich and Wrap Main Course Beef Meat, poultry, and seafood
Yield 6 burgers
Number Of Ingredients 8
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.
Nutrition Facts : Calories 520 calories, Fat 28 grams, SaturatedFat grams, Transfat grams, Cholesterol 115 milligrams, Sodium 840 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Sugar grams, Protein 39 grams
CHEDDAR-STUFFED BURGERS
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
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
CHEESE-STUFFED BURGERS
A few special touches turn these burgers into a memorable meal. Don't forget the sauteed mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 11
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.
CHEESE-STUFFED BURGER DOGS RECIPE BY TASTY
Here's what you need: ground beef, cheddar cheese, salt, pepper, hot dog bun, ketchup, mustard
Provided by Tasty
Categories Dinner
Time 30m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Slice the cheese into sticks (about the size of string cheese).
- Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into 5-6 palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day).
- Flatten each ball out into a rectangle.
- Place a cheese stick towards the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick.
- Place the soon-to-be burger dogs on a hot grill. Grill for 6-10 minutes, turning the dogs when charred grill marks appear on a side. You'll need to do 3-4 turns (or more) to make sure you have even cooking around each dog.
- Burgers should be done when some cheese starts oozing out along with meat juice.
- Serve on hot dog buns with your favorite burger or hot dog condiments.
- Enjoy!
Nutrition Facts : Calories 528 calories, Carbohydrate 0 grams, Fat 33 grams, Fiber 0 grams, Protein 51 grams, Sugar 0 grams
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.
HERBED CHEESE-STUFFED BURGERS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 1. Divide the ground beef into eight equal portions and lightly form into balls. Flatten the meat into patties and press a divot into 4 of them - these will be the bottom of the burgers. Place 1 tablespoon of the herb cheese into each divot. Cover with a second patty, pressing to seal around the cheese to the edges and taking care there are no air pockets. Repeat to make 4 burgers total.
- 2. Heat a griddle or grill over medium-high heat. Brush lightly with oil. Evenly sprinkle the patties all over with salt and pepper. Cook the burgers, turning once, until well-browned and an instant-read thermometer inserted sideways into the burger registers 145 degrees F, 8 to 10 minutes. Put the burgers on the bottom buns, top with lettuce and tomato. Cover with the top buns and serve.
CHEESE-STUFFED BURGER BOMBS RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, cheddar cheese block, hawaiian sweet roll, roma tomato, red onion, lettuce, sriracha mayonnaise
Provided by Jody Duits
Categories Appetizers
Time 30m
Yield 16 sliders
Number Of Ingredients 9
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!
Nutrition Facts : Calories 222 calories, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 0 grams
GOAT CHEESE-STUFFED LAMB BURGERS
These herb-studded lamb burgers come with a surprise inside: a pocket of creamy goat cheese. For a tender burger, mix the lamb and seasonings until just combined and gently shape the patties. Add some pickled red onions for a bright accent.
Provided by Bites With Applewhite
Categories Lamb Burgers
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
- Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
- Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
- Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
- Serve burgers on buns with arugula, aioli, and pickled red onions.
Nutrition Facts : Calories 677.5 calories, Carbohydrate 28.6 g, Cholesterol 110.5 mg, Fat 48.8 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 19.7 g, Sodium 945.9 mg
CHEESE-STUFFED BURGERS
Make and share this Cheese-Stuffed Burgers recipe from Food.com.
Provided by Lennie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Shred the cheese, seed and chop the chile pepper; combine.
- Slice the tomato; set aside.
- Shape the beef into 8 thin patties, put 1/4 of the cheese mixture in the centre of 4 of the patties; top with remaining patties and pinch to seal.
- Toast the bread.
- Heat oil in a frying pan and cook the hamburgers 6-8 minutes over medium heat for medium rare (I don't recommend cooking any ground meat to medium rare-- safety concerns-- but this is what the recipe states).
- Sprinkle with salt and pepper.
- Place cooked hamburgers on the toast and top with tomato slices and coriander, then another slice of toast.
HOMEMADE CHEESE-STUFFED BURGER PATTIES
Make and share this Homemade Cheese-Stuffed Burger Patties recipe from Food.com.
Provided by jasang
Categories < 30 Mins
Time 30m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients into a large mixing bowl, except for the cheese. Mix thoroughly using your hands, ensuring the ingredients are well distributed.
- Cut cheese into disks, 3/4" thick. You can use any cheese of your choice, my favourites are Camembert, Brie and Monterey Jack.
- Divide mixture into 4 portions. Shape each portion into a burger patty, approximately 2" thick.
- Using a spoon, scoop out approximately 1 tbsp meat from the middle of the patty for the pocket, being careful not to scoop all the way through to the bottom (leave 1/2" of meat for the base of the pocket). Reserve the scooped meat.
- Place cheese in the pocket and cover with the reserved meat, pinching the sides to close and smooth to flatten.
- Cook on a grill for approximately 7 minutes on each side to allow the cheese to melt, or to desired doneness.
- Serve as you would a regular burger, or on its own with side dishes.
Nutrition Facts : Calories 268.6, Fat 18, SaturatedFat 7.8, Cholesterol 123.2, Sodium 700.9, Carbohydrate 5, Fiber 0.2, Sugar 2.3, Protein 20.9
MOLTEN CHEESE-STUFFED BURGERS
Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
- Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
- Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
- Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
- Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.
Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
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