Why put the cheese on top where half of it will melt and run off?
Put it on the inside and get it all.
INSIDE OUT CHEESEBURGERS
Serves:
4 Difficulty Level: 1 (of 5) Prep Time: 15 minutes Ready In: <30 minutes
INGREDIENTS:
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded gruyere cheese
• 1 pound ground chuck (85/15 mix)
• 1 tablespoon Worcestershire
• 1 1/2 teaspoons paprika
• 1/4 teaspoon ground pepper
PROCEDURE:
• Preheat grill to medium-high or preheat the broiler.
• Combine Cheddar and Gruyere in a small bowl.
• 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.
• 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).
• If broiling, 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
This recipe can easily be
changed to suit your occasion or taste. For the Italian style use freshly
grated parmesan or go Southwestern with the pepper jack, you'll come up with
your own too.
Enjoy!
CHEF PHIL
