Stuffed Adobo Cheeseburgers 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.

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.

CHEESE-STUFFED BURGER DOGS RECIPE BY TASTY

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!

STUFFED ADOBO CHEESEBURGERS

Steps:

• Combine the chiles with the shredded cheese and cream cheese in a medium bowl. Stir to combine. Set aside.
• Combine the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Gently mix with your hands and form into 8 equal balls.
• Flatten 2 of the beef balls into patties and place about 1 tablespoon of the adobo cheese filling between the 2 patties. Pinch around the edges to seal and enclose the filling. Repeat with the remaining beef to form a total of 4 stuffed patties.
• Heat the oil in a large skillet over medium-high heat and cook the burgers until well-browned, 3 to 4 minutes per side.
• Spread the mayonnaise on the split sides of the buns. Top the bottom buns with the onion, lettuce, tomato and stuffed patties. Close the burgers and serve.

MOLTEN CHEESE-STUFFED BURGERS

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.

CHIPOTLE CHEESEBURGERS

Steps:

• In a small bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Cook 1-2 minutes longer or until cheese is melted. Serve on buns with lettuce and tomato if desired.