Cheese Stuffed Grilled Burgers

When it's too hot in the kitchen take it outside.

Serves 4
Prep time: 10 minutes
Total time: 40 minutes


Ingredients:

1 ½ pound ground chuck
½ pound ground pork
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
4 slices, 1 ounce each smoked cheddar cheese,
4 hamburger buns, toasted

Instructions:

Prepare the grill. See cooking tips

For the burgers: combine ground chuck and pork together and mix.

Divide meat into eight disks and top 4 of the disks with cheese (or stuffing of your choice).

Top each of the disk with a remaining disk and press into 1 inch thick patty, pinching edges together to seal.

Place burger on grill and sear for 3 minutes on each side. Continue to cook until desired doneness.

Arrange buns on a plate and top each half with a burger. Add additional toppings. Serve right away.

Serve with toppings such as:
lettuce, tomato, onion, caramelized onions, sauteed mushrooms, pickels, etc.

Don't forget that Red Zinfandel is a great wine choice with grilled burgers.

Terri’s Tips:

  • If you prefer your burger well done use ground beef that is at least 15% fat, 20% is even better so that it won't be too dry

  • Add your favorite cheese to top of burger during last 5 minutes of grilling

  • See grilling tips for helpful grilling idea

  • Press burgers into a flat circle and press center down with a little indention. This will keep the burgers from shrinking into round balls, allowing them to cook more evenly

    Cooking Wiser:

  • Exchange the ground pork for a leaner choice, ground turkey or ground round
  • For juicier burgers ground chuck is the best choice but you can reduce the fat by using a leaner meat such as ground round
  • For lean, mean burgers use ground turkey and stuff each burger with only one ounce (about 2-3 grams of fat) low fat cheese

    Make it your own

    Stuff the burger with herbs
    2 tablespoons fresh     Rosemary, finely minced
    2 tablespoons fresh Sage, finely minced
    1 ½ tablespoon pecans, chopped
    2 tablespoon extra virgin olive oil

    or try
    basil pesto and Mozzerella

    Make it spicy with jalopena and monterray jack cheese

    one of my favorite stuffings is smoked gouda, bacon and minced onions