Creamcheesestuffedgarlicburgers Recipes

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JUICY GRILLED CHEESEBURGERS

These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10



Juicy Grilled Cheeseburgers image

Steps:

  • Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
  • Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
  • While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
  • Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
  • Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
  • Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.

Canola oil or nonstick grilling cooking spray, for oiling the grates
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons yellow mustard
4 whole wheat English muffins, split
1 medium ripe tomato, cored and cut into 4 thick slices
1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
Pickles, for serving, optional

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



Cheese-Stuffed Burgers image

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.

1/4 cup ketchup
1/4 cup finely chopped onion
4 teaspoons prepared mustard
2 teaspoons salt
1 teaspoon pepper
4 pounds ground beef
1-1/2 cups shredded cheddar cheese
12 hamburger buns, split

CHEESY CHEESEBURGERS

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9



Cheesy Cheeseburgers image

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.

1 1/2 pounds ground beef chuck
Four 1/2-inch cubes pepper jack cheese (about 1 ounce total)
Kosher salt and freshly ground black pepper
1/2 tablespoon vegetable oil
4 slices Cheddar cheese (about 2 ounces)
4 hamburger buns
Ketchup, mustard and/or mayonnaise, for spreading (optional)
Lettuce leaves, sliced tomato and/or sliced red onion, for topping
Pickles, for serving (optional)

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



Grilled Cheese-Stuffed Burgers image

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.

1 1/2 pounds ground beef
4 ounces Cheddar, cut into 16 small cubes
Kosher salt and coarsely ground black pepper
1/3 cup ketchup
2 tablespoons Worcestershire sauce
4 seeded hamburger buns, split and toasted
4 small leaves romaine lettuce
4 slices sweet onion, such as Vidalia or Maui
1 small vine-ripened tomato, sliced into 4 rounds
Potato chips or French fries, for serving

CHEESE STUFFED BURGERS

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 14



Cheese Stuffed Burgers image

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.

2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
8 ounces blue cheese, cut into 1-inch cubes
8 ounces Pimiento Cheese Spread, recipe follows
8 ounces mozzarella, cut into 1-inch cubes
4 hamburger buns
Lettuce
Sliced tomatoes
Grilled sweet onions
Sliced pickles
Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise

JUICIEST HAMBURGERS EVER

No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.

Provided by Jane

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 8

Number Of Ingredients 7



Juiciest Hamburgers Ever image

Steps:

  • Preheat grill for high heat.
  • In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
  • Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g

2 pounds ground beef
1 egg, beaten
¾ cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 cloves garlic, minced

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



Cheese-Stuffed Burgers image

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.

3 pounds ground beef chuck
2 tablespoons plus 2 teaspoons Worcestershire sauce
Coarse salt and ground pepper
4 ounces blue cheese (or other soft cheese, such as Brie)
Oil, for grates
8 rolls or buns, split
2 cups packed baby spinach
2 beefsteak tomatoes, cut into 8 slices
Sauteed mushrooms
Grainy mustard (optional)
Roasted Red-Pepper Sauce

CREAM CHEESE STUFFED GARLIC BURGERS

I got this recipe from a grilling cookbook. I thought I was in burger heaven when I took a bite of this hamburger. The cream cheese just seeps out of these garlic burgers. Mmmm... their good!

Provided by Sarah in New York

Categories     Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5



Cream Cheese Stuffed Garlic Burgers image

Steps:

  • Put hamburger meat in a bowl and add garlic, salt and pepper.
  • Mix together with your hands until just blended.
  • Make 12 patties no more than 1 inch thick.
  • Spread cream cheese in the center if 6 patties, approximately 1 oz. per patty. (Don't spread all the way to the edge).
  • Put remaining patties on top of the cream cheese and seal the ends all the way around with your fingers. (Don't pinch too hard or the ends will be too thin).
  • Grill on high to your desired taste. (About 8-10 minutes).
  • Note: It takes a little longer than normal for the meat to cook inside because of the cream cheese.

Nutrition Facts : Calories 346.1, Fat 22.8, SaturatedFat 8.9, Cholesterol 102.8, Sodium 296, Carbohydrate 4.7, Fiber 0.3, Sugar 0.1, Protein 29

2 lbs hamburger meat
10 tablespoons instant minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 ounces cream cheese with garlic and herbs

HERBED CHEESE-STUFFED BURGERS

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6



Herbed Cheese-Stuffed Burgers image

Steps:

  • 1. Divide the ground beef into eight equal portions and lightly form into balls. Flatten the meat into patties and press a divot into 4 of them - these will be the bottom of the burgers. Place 1 tablespoon of the herb cheese into each divot. Cover with a second patty, pressing to seal around the cheese to the edges and taking care there are no air pockets. Repeat to make 4 burgers total.
  • 2. Heat a griddle or grill over medium-high heat. Brush lightly with oil. Evenly sprinkle the patties all over with salt and pepper. Cook the burgers, turning once, until well-browned and an instant-read thermometer inserted sideways into the burger registers 145 degrees F, 8 to 10 minutes. Put the burgers on the bottom buns, top with lettuce and tomato. Cover with the top buns and serve.

1 1/2 pounds ground beef chuck (80/20 blend preferred)
4 tablespoons herb-garlic cheese, slightly softened
Oil, for griddle or grill
Kosher salt and freshly ground black pepper
4 potato buns or kaiser rolls, toasted if desired
Lettuce and sliced tomato, for topping

CREAMED HAMBURGER

This might as well be titled, "Mom's Hodge-podge Home-made Hamburger Helper." Although I seldom cook with hamburger, this is a wonderful example of how mom taught us how to improvise, adapt, and experiment to the nth! This one's being added for posterity! The next time I pour in a cup of salsa because I'm out of tomatoes, I'll think of mom and blow her a kiss. MUAH!

Provided by Rutecki Family

Categories     Very Low Carbs

Time 20m

Yield 1 skillet

Number Of Ingredients 4



Creamed Hamburger image

Steps:

  • Salt skillet. Brown desired amont of hamburger. Push meat aside and add 1 to 2 tablespoon flour to remaining grease. When it forms a paste, add desired amount of milk to make a gravy. Season with salt and pepper. At this point, it can be served on toast, mashed potatoes, noodles, rice, etc.
  • HOWEVER, this can be a take off point to several directions. Other ingredients an be added along the way. Celery, onion, mushrooms, left-overs of various kinds (vegetables, soups, even other meats, etc.) Also, sometimes I simply add half a package of dry onion soup mix after the hamburger fries; doesn't need any other seasoning. One time I found a cup of cooked rice to add. Another time I found a half can of cream of mushroom soup, another time a cup of left-over cream of potato soup.

Nutrition Facts :

hamburger
milk
salt and pepper
cream soup, vegetables, meat, etc. as available

GARLIC LOVER'S BURGER

If you're like me, you just can't get enough of that beautiful bulb, garlic. This recipe produces a savory burger with an interesting flavor that is sure to please the palate. This recipe should work equally well with ground turkey, though I haven't tested that. Please note the variations listed in the ingredients and directions. Note: I *LOVE* herbs, so if the cilantro, garlic, etc., seems a bit strong to you, vary to your taste.

Provided by Buckeye Karen

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12



Garlic Lover's Burger image

Steps:

  • Mix all ingredients together (except ground pepper) and form into patties of your preferred size and thickness.
  • Grill burgers to your preferred doneness (rare to well-done). Crack fresh ground pepper over the burgers as they grill.
  • If desired, salt burger to taste and top with cheese in the last minute or so of grilling so that it melts down over the burger. Burger already has soy sauce, so I find that salt is unnecessary.
  • Place burger on your favorite bun, add toppings, and dig in!
  • Options: Add any of the optional ingredients to the mix before grilling. Fresh minced onions add alot of flavor, but not everyone likes onions. Adding black beans is an easy way to bulk up the mix and add some great fiber and nutrition. You might wish to try just half a can the first time, if you're unsure you'll like them. For burgers that verge on meatloaf, add about 1/4 cup of spaghetti or pizza sauce to the mix (and/or top the formed patties with additional sauce when grilling).

Nutrition Facts : Calories 449.9, Fat 19, SaturatedFat 7.1, Cholesterol 77.1, Sodium 1039, Carbohydrate 42.4, Fiber 1.3, Sugar 20.5, Protein 27.3

1 lb ground beef (or chuck or sirloin)
1/8 cup dried cilantro (or a handful of fresh chopped cilantro)
3 tablespoons minced garlic
1/4 cup honey
3 tablespoons soy sauce
1 1/2 tablespoons ginger paste
fresh ground pepper (peppercorn medley)
4 buns (one for each patty)
fresh minced onions (optional) or dried parsley (optional)
salt (optional)
canned black beans (small can, drained and rinsed) (optional)
prepared spaghetti sauce (optional) or pizza sauce (optional)

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