CHEESE FILLED HAMBURGERS
This is my adaptation of a recipie that came from a barbeque book many years ago. I can't remember the book, but I make these for nearly every barbeque we have (and we have a lot)
Provided by wizkid
Categories Meat
Time 20m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the top five ingredients together in one bowl.
- Mix the last two ingredients together in another bowl.
- Form them into four balls.
- Put a deep well into each of the four balls of meat, and place a ball of grated cheese and chopped onion into that well.
- Carefully cover the cheese and onion with the meat,.
- then carefully flatten the burgers, until they are about 1/2" thick.
- Then put them in the freezer for approximately 1 hour before you cook them (this ensures they do not fall apart when you cook them).
- Then cook them on the barbeque or in the frying pan.
GRILLED CHEESE-STUFFED BURGERS
These individually wrapped burgers are great to take along to picnics, cookouts or camping trips. The cheese is already stuffed inside, so all you need are your buns and condiments.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Preheat a grill over high heat. Divide the meat into four 6-ounce balls. Press 4 small cubes of cheese into the center of each ball and flatten into a 1/2-inch-thick patty about 4 inches in diameter, making sure the cheese stays wrapped in the meat. Sprinkle both sides of the patties evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Wrap each burger in a piece of nonstick aluminum foil, twisting any excess foil at each end so the burger is wrapped in a single layer of foil only. Mix the ketchup and Worcestershire together in a small bowl.
- 2. Grill the burgers for 5 minutes per side. Remove from the grill and carefully open up the foil packets, allowing the steam to escape. Place the opened foil packets back on the grill, add a spoonful of sauce to the top of each patty and continue to cook until the patty is cooked to at least medium to allow the cheese inside to fully melt, another 4 to 6 minutes.
- 3. On the bottom half of each bun, spread a bit of sauce and top with a lettuce leaf, onion slice and tomato slice. Top with a patty, another spoon of the remaining sauce and the top of the bun. Serve with chips or fries.
CHEESY CHEESEBURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
- Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.
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.
HIDDEN CHEESEBURGER
I decided to try this recipe I had thought up and we loved it!
Provided by Vince Jones
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Combine the ground beef, pickles, onion, Parmesan cheese, mayonnaise, ketchup, garlic, salt, and pepper in a bowl. Form the mixture into 4 patties.
- Heat the olive oil in a skillet over medium heat. Cook the hamburger patties in the hot oil until the burgers are cooked to your desired degree of doneness, 8 to 10 minutes for well done.
- Line a baking sheet with parchment paper, and set aside. Cover a flat surface with the flour. Divide the bread dough into 4 even pieces; roll each piece into a flattened rectangle on the floured surface at least twice the size of the American cheese slices. Place one slice of American cheese on each piece of dough; top each with one of the cooked patties and another slice of American cheese. Fold the dough over the top of the meat and cheese. Pinch the dough around the edges to seal completely. Arrange on the prepared baking sheet with the seam side facing downward. Brush the tops with the melted butter; move to a warm area and allow to rise for 20 minutes.
- Preheat an oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven until the bread has browned, about 20 minutes.
Nutrition Facts : Calories 1037.3 calories, Carbohydrate 62.2 g, Cholesterol 201.6 mg, Fat 55.5 g, Fiber 5.2 g, Protein 67 g, SaturatedFat 23.6 g, Sodium 1957.5 mg, Sugar 6.7 g
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
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.
CLASSIC BEEF BURGERS WITH CHEESE SAUCE
No matter what the story is behind this burger, first or not, it is sheer perfection on a bun. This recipe is loosely based on the original hamburger that was invented and still served at Louis' Lunch in Connecticut. One visit to the quaint little corner burger joint and you will see first hand how this burger phenomenon has captivated the regulars. The recipe, which has not changed since its invention in 1900, uses 5 different combinations of ground chuck and can only be topped with cheese, onion and tomato. In fact Louis' Lunch refuses to serve ketchup or mustard saying it would corrupt the taste. This recipe yields a similar moist burger by combining chuck and grilled sirloin and uses a version of the restaurant's cheddar cheese sauce spiked with lager. Surprisingly, the burger really does not need ketchup or other condiments; it definitely holds its own. The recipe was adapted from Steven Raichlen. Beer Recommendation: Samuel Adams Boston Lager was suggested to me for the cheese sauce and to drink with this recipe. There was a strong, but not overpowering, beer taste to the cheese sauce that I enjoyed.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix cheese and cornstarch together in a small bowl. Rub garlic all over the inside of a medium saucepan, add the clove and lager to the saucepan and bring to a gentle boil. Add handfuls of cheese to the saucepan, stirring in between handfuls, until melted, and bring to a boil. Add mustard, salt and pepper and simmer over moderate heat until sauce begins to thicken, about 2 minutes; keep warm over very low heat.
- Lightly knead the sirloin and the chuck together in a bowl. Form 4 large equal patties about 3/4" thick. Season the burgers generously with salt and pepper and put on a saran wrap covered plate. Brush the insides of the buns with the melted butter.
- Light your grill and oil the grate once it is heated. Grill the burgers for about 10 minutes, turning once, for medium. Remove the burgers from the heat source and lightly grill insides of the buns until just toasted.
- Place a lettuce leaf and tomato slice on the bottom of each bun. Top each with a burger and a generous helpings of cheese sauce. Cover with bun and serve, passing the remaining cheese sauce to serve on the side.
Nutrition Facts : Calories 857.8, Fat 52.6, SaturatedFat 26, Cholesterol 218.6, Sodium 727.4, Carbohydrate 27.4, Fiber 1.3, Sugar 3.7, Protein 61.8
CHEESEBURGER CASSEROLE
Easy to make cheeseburger casserole, pasta needs no boiling!
Provided by the4taals
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease an 8-cup baking dish. Place baking dish on a cookie sheet.
- Heat a large saucepan over medium-high heat. Cook and stir beef and onions until beef is browned and crumbly, 5 to 7 minutes. Drain off fat.
- Drain liquid from canned tomatoes into a 4-cup measuring cup, adding water if needed, to make 2 1/2 cups of liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.
- Pour 1/2 of the beef mixture into the prepared baking dish. Sprinkle with 1 cup of Mexican cheese, add remainder of beef mixture, and sprinkle with remaining cheese.
- Bake, covered, in the preheated oven for 30 minutes. Remove cover and bake for another 15 minutes. Remove from the oven and let sit for 10 minutes before serving.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 43.5 g, Cholesterol 66.7 mg, Fat 20 g, Fiber 4.5 g, Protein 23.9 g, SaturatedFat 12 g, Sodium 743.5 mg, Sugar 7.3 g
CHEESE-STUFFED BURGER BOMBS RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, cheddar cheese block, hawaiian sweet roll, roma tomato, red onion, lettuce, sriracha mayonnaise
Provided by Jody Duits
Categories Appetizers
Time 30m
Yield 16 sliders
Number Of Ingredients 9
Steps:
- Add ground beef, salt, and pepper to a large bowl. Combine until the meat is evenly seasoned.
- Roll into 16 meatballs and set aside.
- Cut each cheddar cheese block into 8 cubes (totaling 16 cubes).
- Press the cheddar cheese cube into the meatball and wrap the meat around it, completely covering the cheese.
- Preheat a skillet on medium heat for 10 minutes. After preheated, carefully coat with a light layer of oil with a high smoke point (we used canola oil).
- Add sliders to the pan, frying on the first side until the bottom is browned and crisp and the sides begin to brown (about 2-4 minutes, depending on the desired doneness). Flip and finish cooking on the other side.
- Serve immediately on Hawaiian sweet rolls with your favorite burger garnishes. (We added Roma tomatoes, red onion, lettuce, and Sriracha mayo.)
- Enjoy!
Nutrition Facts : Calories 222 calories, Carbohydrate 2 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 0 grams
CHEESE-STUFFED BURGERS FOR TWO
Here's a sandwich that does traditional burgers one better-with a surprise pocket of cheddar! My family really enjoys the melted cheese center. -Says Janet Wood, Windham, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. , Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.
Nutrition Facts : Calories 357 calories, Fat 15g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 787mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
OLD-FASHIONED CHEESEBURGERS
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
- Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.
Nutrition Facts : Calories 422 g, Fat 24 g, Fiber 1 g, Protein 27 g
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.
CHEESE HAMBURGERS
Provided by James Beard
Categories Sandwich Beef Cheese Ground Beef Summer House & Garden
Number Of Ingredients 6
Steps:
- To each pound of ground beef add 1/2 cup of grated sharp Cheddar cheese, 1 tablespoon of Worcestershire sauce and 1 grated onion. Season to taste with freshly ground pepper and form into cakes. Wrap each cake with a slice of bacon and grill as with plain hamburgers . These are exceptionally fine served with sliced raw onion marinated in an olive oil and wine vinegar dressing and plenty of hot mustard.
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