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
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
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
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.
MOM'S LEGENDARY STUFFED HAMBURGERS
These are enormous, stick-to-your-ribs kind of burgers with a surprise in the center. A real family favorite. I like to serve them on a bun topped with sauteed mushrooms and Swiss cheese. Use extra lean or lean ground beef instead of medium because the bacon adds to the fat content of the meat.
Provided by LAURASC
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a grill for medium heat. When hot, lightly oil the grate.
- Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
- In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
- Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 873.8 calories, Carbohydrate 27.6 g, Cholesterol 189.3 mg, Fat 61.6 g, Fiber 1.7 g, Protein 48.2 g, SaturatedFat 23.6 g, Sodium 1215.1 mg, Sugar 3.8 g
BEEF AND CHORIZO STUFFED BURGERS WITH CARAMELIZED ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the caramelized onions: Add the butter, onions and a pinch of salt to a medium saute pan. Place the pan on the indirect heat side of the grill and cook, stirring occasionally until the onions are tender and deeply caramelized, about 1 hour. When ready, remove from the grill and set aside.
- In a mixing bowl, combine the beef and chorizo. Divide the mixture evenly between 8 deli container lids. Flatten the meat into each lid to create an even disk. Pop the 8 meat disks out of the lids. Add the cheese to the center of 4 of the meat disks, then top with the remaining 4 meat disk and seal the edges.
- Preheat a large cast-iron pan on the direct heat side of the grill. Season both sides of the burgers with salt and drizzle with olive oil. Place the burgers in the pan and immediately smash them with a spatula. Cook the burgers for about 2 minutes per side. Remove the burgers from the grill. Spread the mayo on the burger buns and toast them the indirect heat side of the grill.
- To build: To each bun, add some caramelized onions, a burger, the condiments of your choice and cilantro. Serve!
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.
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
CHEDDAR CHEESE-STUFFED BURGERS
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
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
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
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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