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.
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
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
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.
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.
NORTHERN STUFFED BURGERS
These burgers are first mixed with some spices for flavor, then you stuff them with your favorite condiments. We use any or all of the following: mustard, ketchup, chili sauce, relish, chopped dill pickles and grated cheese.
Provided by Dan
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a large bowl, combine the ground beef with the garlic powder, ground black pepper and celery seed to taste. Mix well and form into 8 flat patties.
- Spread 4 of the patties with your favorite condiments, then place the 4 remaining patties over these and seal the edges.
- Grill over high heat for 5 minutes per side, or to desired doneness. Use either two spatulas to turn, or you could use a fish basket.
Nutrition Facts : Calories 704.7 calories, Carbohydrate 0.1 g, Cholesterol 192.9 mg, Fat 60.3 g, Protein 37.8 g, SaturatedFat 24.5 g, Sodium 154.8 mg
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
BACON AND PEPPER JACK STUFFED HAMBURGERS
This recipe was adapted from the TV show Food 911 with Tyler Florence. It looked so good I had to try it myself!! Loved the results - I would think you could add any kind of cheese you want but the bacon and pepper jack combination is delicious!
Provided by Jami Robin
Categories Cheese
Time 22m
Yield 4-6 burgers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix cheese and bacon in a bowl.
- Flatten approximately 1/8 - 1/4 of the ground chuck (depending on how large you would like your burgers to be) in the palm of your hand.
- Squeeze together about 1-2 tablespoons of the bacon and cheese mixture; put it in the center of the ground chuck.
- Bring up the sides of the meat over the filling, making sure the cheese is completely covered by the meat.
- Flatten slightly to form into a patty.
- Season patties to taste with garlic powder, seasoned salt, and ground black pepper.
- Grill burgers approximately 6-8 minutes on each side for medium.
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.
STUFFED BARBECUE BURGERS
These big burgers are almost a meal by themselves. With a delectable cheese and vegetable filling, they'll surely satisfy any crowd. - Loretta Moe, Grafton, North Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Shape beef into eight patties. In a large bowl, combine the cheese, green pepper, tomato, mushrooms and onions. Top half of the patties with vegetable mixture. Cover with remaining patties and firmly press edges to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Brush with barbecue sauce and sprinkle with sugar. Grill, covered, or broil 5-6 minutes longer on each side or until a thermometer reads 160° and juices run clear, basting occasionally. Serve on buns.
Nutrition Facts :
GIANT STUFFED BURGER RECIPE BY TASTY
Here's what you need: bacon, salted butter, large onion, ground beef, garlic powder, paprika, salt, pepper, oil, cheddar cheese, monterey jack cheese, fresh parsley, lettuce, tomato, rolls
Provided by Julie Klink
Categories Dinner
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350˚F (180˚C).
- On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
- Bake for 30 minutes, or until desired crispiness has been reached.
- In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
- In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
- On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
- Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
- Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
- Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
- Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
- Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
- Remove from heat and place skillet in the oven to finish cooking for 5 minutes
- Remove from pan using spatulas and place on a cutting board for serving.
- Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
- Enjoy!
Nutrition Facts : Calories 1228 calories, Carbohydrate 26 grams, Fat 81 grams, Fiber 2 grams, Protein 91 grams, Sugar 3 grams
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