Pickle Stuffed Cheeseburgers Recipes

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.

FAMILY-FRIENDLY STUFFED CHEESEBURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into twelve thin patties., Combine the cheddar cheese, mushrooms and cream cheese; spoon onto centers of six patties. Top with remaining patties; press edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on rolls.

GRILLED STUFFED CHEESEBURGER BUNS

Steps:

• Whisk the ketchup, mayonnaise, pickles and mustard in a small bowl until well combined. Cover and refrigerate until ready to serve.
• Mix the ground beef, American cheese, red onion, 1 teaspoon salt and a few grinds of pepper in a medium bowl until well combined. Form the mixture into 8 small patties, each about 1 ounce and 2 inches in diameter.
• Divide the pizza dough into eight 2-ounce pieces. Working with one piece at a time, press the dough into a 4-inch round and place 1 cheeseburger patty into the center. Fold the edges of the dough over the patty, pinching it together in the center tightly so that the patty is completely covered and there is no gap for any cheese to spill out when cooking. Repeat with the remaining dough and patties. Refrigerate, covered, until ready to grill, up to 1 day.
• Place a 12-inch cast-iron skillet onto the grill and prepare the grill for medium heat (about 350 degrees F).
• Once preheated turn the burner underneath the skillet off. Brush the tops of the buns with the olive oil and sprinkle with the sesame seeds. Place the buns into the heated cast-iron skillet, spacing them apart so none of them are touching. Cover the grill and cook, using grilling tongs to pick up and reposition the buns occasionally so they don't burn on the bottom, until the buns are golden brown and cooked through, 20 to 25 minutes. Let the buns cool for at least 15 minutes before serving with the special sauce on the side.

STUFFED FRIED PICKLES RECIPE BY TASTY

Steps:

• On a cutting board, slice the ends off the pickles and place vertically on the board.
• Using an apple corer, hollow out the pickles and reserve the centers for frying.
• Place a slice of ham on the cutting board and roll it around a string cheese stick.
• Stuff the ham-covered cheese stick in a hollow pickle. Repeat with the remaining ham, cheese, and pickles.
• Cut the stuffed pickles into ¼-inch (¾ cm) slices.
• Place the flour, eggs, and bread crumbs in 3 separate medium bowls. Dip each pickle slice in the flour, eggs, then panko, making sure each slice is fully coated.
• Dip each cored pickle center into flour, eggs, then panko, making sure each one is fully covered.
• Heat the oil in a medium pot until it reaches 375˚F (190˚C). Fry the pickle slices and cores for 1-2 minutes, or until golden brown.
• Serve with spicy mayonnaise for dipping.
• Enjoy!

CHEESEBURGER-STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Slice peppers in half lengthwise. Remove and discard core and seeds. Place peppers in a baking dish.
• Bake in the preheated oven until tender, 30 to 40 minutes.
• While the peppers are baking, heat olive oil in a large skillet over medium-high heat. Add riced cauliflower and cook, stirring often, until warmed through, about 5 minutes. Transfer to a large bowl.
• Cook ground beef and onion in the same skillet over medium-high heat until browned and crumbly, 5 to 7 minutes.
• Add beef to the riced cauliflower. Stir in ketchup, mustard, and relish.
• Remove peppers from the oven and fill with beef mixture. Top with Cheddar cheese. Return to the oven and bake until filling is hot and cheese is melted, about 15 minutes.

PICKLE STUFFED CHEESEBURGERS

Steps:

• Mix the dressing and cheese into the hamburger meat. After it is all mixed together, then you have to mold the meat around the pickles spear and then the 3 pickle slices. Try to make sure that you push the little cheese cubes into to the meat, so they are not on the outside where they burger will be grilled.
• Once you have that done, grill your hamburgers for 5-7 minutes on each side till done. Finish with condiments and some chips on the side.
• I tried this two different ways to see what would taste better because I am so particular about how the pickle tastes when finished. I must say, that the 3 sandwich pickles tasted far better to me inside the hamburger than the spear did. They were still crunchy inside and had great flavor, where the spear started to get mushy a little. But, it is all in someone's preference as to what they would like.
• Let me know what you think if you try this and if you could improve on it. I loved the cheese inside the hamburger too.