INSIDE OUT BURGER
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F
- Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
- In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.
- Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.
- Over medium-high heat, heat a large skillet with grapeseed oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
- Remove from the oven and serve on a sesame seed bun.
GRILLED INSIDE-OUT SOUTHWESTERN CHEESEBURGERS
Get the "works" grilled inside your burgers! Cheese, chiles and taco sauce are the flavor boosters.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely.
- Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve patties on rolls with taco sauce.
Nutrition Facts : Calories 530, Carbohydrate 29 g, Cholesterol 130 mg, Fiber 1 g, Protein 41 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 2 g, TransFat 2 g
INSIDE-OUT CHEESEBURGERS
You'll never want a regular, cheese-on-top burger again once you taste these gooey, surprised-filled patties.
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In medium bowl, mix beef, chile pepper powder, salt and pepper. Shape mixture into 8 patties, 1/2 inch thick. In center of each of 4 patties, place 2 tablespoons cheese. Top with remaining patties; press edges to seal.
- Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until thermometer inserted in center of patties (inserted in meat, not cheese) reads 160°F. Serve burgers on buns with lettuce and tomato.
Nutrition Facts : ServingSize 1 Serving
INSIDE-OUT BACON CHEESEBURGERS
During grilling season, these sandwiches often appear on my menus. Cheese and bacon are stuffed inside tender burgers, which are then topped with caramelized onions. -Mary Bilyeu, Ann Arbor, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1/2 cup drippings., Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 tablespoon bacon drippings. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a large bowl; add the Worcestershire sauce, pepper and salt. Crumble beef over mixture and mix well. Shape into 24 patties. Layer 2 pieces of cheese, bacon and remaining cheese onto the center of each of 12 patties. Top with remaining patties and press edges firmly to seal., In a large skillet, cook onions in remaining reserved drippings over medium heat for 15-20 minutes or until golden brown, stirring occasionally., Meanwhile, grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Grill rolls, uncovered, for 1-2 minutes or until toasted. Serve burgers on rolls with onions.
Nutrition Facts :
INSIDE-OUT LAMB CHEESEBURGERS
You want the equivalent of chopped meat, not a meat purée. The finer you grind the meat, the more likely you are to pack it together too tightly, which will make the burger tough. Handle the meat gently. Make the patties with a light hand, and don't press on them with a spatula, like a hurried short-order cook.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Start a charcoal or wood fire or preheat a gas grill. Or, on a stove top, heat a large, heavy skillet over medium-high heat for 3 or 4 minutes.
- Put meat and some salt and pepper in a food processor, in batches if necessary, and pulse until coarsely ground: finer than chopped, but not much. Taste and adjust seasoning. (If desired, cook a teaspoon of meat in a pan before tasting.) Divide meat into 4 sections and shape each one around a piece of cheese, enclosing it fully.
- Cook over moderately hot fire: you will be able to hold your hand 3 or 4 inches over rack for a few seconds. Grill burgers about 4 minutes a side for medium-rare, and until cheese begins to melt. (Timing on stove top is the same.)
- Serve on buns, toast or hard rolls, garnished as you like.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 49 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 529 milligrams, Sugar 0 grams
INSIDE-OUT CHEESEBURGER
Try our Inside-Out Cheeseburger where tasty cheese melts into the patty. Cookout guests will love the unique burger flip of the Inside-Out Cheeseburger.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Shape meat into 8 (1/4-inch thick) patties. Top each of 4 patties with 4 Singles pieces; cover with remaining patties. Pinch edges together to seal.
- Grill burgers and onions 6 to 7 min. on each side or until burgers are done (160ºF) and onions are tender.
- Fill buns with burgers, onions and remaining ingredients.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 6 g, Protein 25 g
INSIDE-OUT CHEESEBURGERS
Made these for lunch - delicious! I just love love the taste of melted cheese in a hamburger! I served this with grilled veggies (red and yellow peppers and sliced zucchinis) that I marinated in Italian dressing for 30 minutes and then grilled on the BBQ. Mmmmm!
Provided by Redsie
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium-high.
- Combine Cheddar and Mozzarella (or Gruyère) in a small bowl.
- Gently mix beef, Worcestershire, paprika, ground pepper and Montreal steak spices in a large bowl, preferably with your hands, without overworking.
- Shape into 8 thin, 4-inch-wide patties.
- Mound 2 tablespoons of the cheese mixture on each of the 4 patties, leaving a 1/2 inch border.
- Cover each with one of the remaining patties. Crimp and seal the edges closed.
- To grill: lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well (be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out).
Nutrition Facts : Calories 234.2, Fat 13.8, SaturatedFat 6.1, Cholesterol 81.1, Sodium 161, Carbohydrate 1.5, Fiber 0.3, Sugar 0.6, Protein 24.6
INSIDE-OUT BACON CHEESEBURGERS WITH GRILLED GREEN ONION MAYO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill pan over high heat.
- In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
- Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.
- Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving.
- Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste.
- Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.
INSIDE OUT BACON CHEESEBURGERS
This was inspired by a Rachael Ray recipe I read called "Inside-Out Turkey Bacon Cheeseburgers". This one is make with ground beef and regular bacon, with a couple other variations.
Provided by NELady
Categories Very Low Carbs
Time 40m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Arrange the bacon in a large nonstick skillet and heat over medium heat. Slowly crisp up the bacon, cooking for 3 or 4 minutes on each side. Remove the bacon from the skillet, and, when cool, chop.
- Add the EVOO to the remaining drippings and set aside.
- Place the lean ground beef in a large mixing bowl, season with salt and fresh ground black pepper, and mix in the mustard powder.
- Divide the meat into 4 equal portions. Shape each portion into a burger, making a well in the center.
- Fill the well of each with one quarter of the crisp bacon pieces and 2 tablespoons of the cheese. Carefully form the burger around the cheese and bacon filling, making sure the filling is completely covered.
- Return the skillet you cooked the bacon in to medium-high heat.
- Add the burger patties to the hot skillet and cook for 2 minutes on each side, then reduce the heat to medium-low and cook the burgers for 5 to 6 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
- Serve each burger on a bed of lettuce topped with sliced tomato and chopped pickles.
Nutrition Facts : Calories 698, Fat 48.9, SaturatedFat 19.3, Cholesterol 192.8, Sodium 1412, Carbohydrate 5.9, Fiber 1.9, Sugar 3.6, Protein 56.1
INSIDE-OUT CHEESEBURGERS
Steps:
- Heat grill to medium heat.
- Mix meat and mustard just until blended; shape into 8 (1/4-inch-thick) patties. Stack 2 cheese pieces on center of each of 4 patties; top with remaining patties. Pinch edges together to seal.
- Grill 6 to 8 min. on each side or until done (160ºF). Meanwhile, grill rolls, cut sides down, 1 min. or until lightly toasted.
- Place lettuce on bottom halves of rolls; top with burgers and remaining ingredients. Cover with tops of rolls.
Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 80 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
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- Combine the ground beef, minced onion, ketchup, mustard, salt and pepper in a large bowl. Mix well to thoroughly combine the ingredients. Divide the meat into four equal portions.
- To make the stuffed burgers, flatten each portion of meat into a thin patty. Place 4 pickle chips and half of the cheese onto the center of two of the patties, leaving a rim around the edge of the patty exposed. Place the remaining two patties on top of the first and press the meat together firmly, sealing the edges tightly. With the burgers on a flat surface, press the sides of the burger with the palm of your hand to create a straight edge. This will help keep the stuffing inside the burger while it cooks.
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- Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
- To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
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