Inside-Out Cheeseburgers

Healthier_Me
Healthier_Me Posts: 5,600 Member
edited September 18 in Recipes
Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper

1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. 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.
4. 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.

NUTRITION INFORMATION: Per serving: 250 calories; 16 g fat (7 g sat, 6 g mono); 74 mg cholesterol; 1 g carbohydrate; 24 g protein; 0 g fiber; 164 mg sodium.
Nutrition bonus: Zinc (37% daily value), Calcium (15% dv), Iron (15% dv).

TIP: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

http://www.eatingwell.com/recipes/inside_out_cheeseburger.html

Replies

  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.

    Makes 4 servings

    ACTIVE TIME: 20 minutes

    TOTAL TIME: 35 minutes

    EASE OF PREPARATION: Easy

    1/4 cup shredded Cheddar cheese
    1/4 cup shredded Gruyere cheese
    1 pound 90%-lean ground beef
    1 tablespoon Worcestershire sauce
    1 1/2 teaspoons paprika
    1/4 teaspoon freshly ground pepper

    1. Preheat grill to medium-high or preheat the broiler.
    2. Combine Cheddar and Gruyere in a small bowl.
    3. 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.
    4. 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.

    NUTRITION INFORMATION: Per serving: 250 calories; 16 g fat (7 g sat, 6 g mono); 74 mg cholesterol; 1 g carbohydrate; 24 g protein; 0 g fiber; 164 mg sodium.
    Nutrition bonus: Zinc (37% daily value), Calcium (15% dv), Iron (15% dv).

    TIP: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

    http://www.eatingwell.com/recipes/inside_out_cheeseburger.html
  • proudmama0118
    proudmama0118 Posts: 433 Member
    oh that sounds very good!
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    oh that sounds very good!
    You should see the picture of the darn burger... looks sooooo good:tongue:
    I'll be trying this at some point this week but with ground turkey & Laughing Cow swiss cheese.

    ~Joanna:flowerforyou:
  • nicki17
    nicki17 Posts: 41 Member
    Sounds good! I think I'll try it with ground turkey also. Always looking for different ways to use that, thanks for the idea.:smile:
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Very welcome Nicki:bigsmile:

    ~Joanna:flowerforyou:
  • auntkaren
    auntkaren Posts: 1,490 Member
    Thanks for the recipe, it sounds really good:smile:
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Very welcome!
    Enjoy:bigsmile:

    ~Joanna:flowerforyou:
  • proudmama0118
    proudmama0118 Posts: 433 Member
    I was wondering if they would be good with the turkey. Does it stick together ok? I haven't tried making burger with it yet. I made tater tot casserole with ground turkey tonight. yummy!
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Oh yeah.
    I make turkey burgers all the time and this is the recipe I use all the time:
    http://www.myfitnesspal.com/topics/show/1297-actually-delicious-turkey-burgers?hl=turkey+burger#posts-6454

    ~Joanna:flowerforyou:
  • LightenUp_Caro
    LightenUp_Caro Posts: 572 Member
    i love burgers stuffed with goat cheese as well.

    yumm.
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