Sunday, June 10

Cheese Stuffed Burgers

Ah the burger, a classic American BBQ staple. A great piece of meat between bread! Invented in the very state I live in at Louis' Lunch in 1895. Which several people debate highly, but since I live in CT I like to agree with this Library of Congress official history. Burgers can be a great way to impress your guests at you next cookout just by changing them up slightly. Seriously, pop a tiny bit of cheese in the middle and your burger will soar to new levels.

You will want to use a semi-soft cheese, one that melts nicely but doesn't turn into a oil/watery mess when melted. I use Cheddar, Jack, Blue, or occasionally Gorgonzola. Regardless of your choice, preparing the meat is key in the perfect burger. You don't want to handle it too much or it will become tough. You can use Turkey, Beef, Pork, Chicken or any combination of but, lean meats will create a firmer and less flavorful burger. I usually use ground beef with 15% fat.

This will make 8 patties
Full time: 40-60 minutes (includes 20 minute rest period)

You will need:

2 lbs chopped meat
1 tbsp onion powder
1/2 tbsp garlic powder
1/2 tbsp salt
1/2 tbsp ground black or white pepper

1/8 lb cheese, you need 8 roughly 1" square by 1/4" thick
photo of chedder

Let us begin:

Line a small cutting board or tray with wax paper and set to one side.

In a large mixing bowl combine all of your seasoning and mix well to full blend.

Add in meat and mix briefly only to incorporate the spices, once spices are blended STOP working the meat. Roughly 2 minutes.
I like to use gloves for this next part. Also, if your hands a really warm I would run them under cold water, the less heat the meat gets the better.

Divide meat into 8 equal parts and roll into a ball.

Push a piece of cheese into the center of each ball. If using Blue or Gorgonzola, use you fingers to make a whole first, then push in. make sure you are pushing the piece into the center with larger flat surface facing up.

Close ball back up and around cheese.

Place on wax papered surface, and press down lightly to form a patty, make sure to press down onto the "larger flat surface part" of cheese or it will poke out.
Once all burgers are formed, set them in refrigerator for 20 minutes to set.


While burgers set, get your grill preheated. A preheated grill will make for a better finished burger.
Once, set time has passed. Place burgers on grill and grill for 6-8 minutes per side.

Carefully remove burgers from grill to serving plate or buns, some cheese may surface, but that just means they are most and cheesy. Enjoy!