Inside out Cheeseburgers

(originally made 7/5/2008)
This kept getting pushed to the bottom of the to try pile.  DH pronounced them "Great, I could eat them all day!"    I don't buy "fancy" cheese often, so his was made with a 4 cheese Mexican blend and mine was made with shredded part skim mozz and a sprinkle of shredded parm.    I used my square burger press and built them inside of it, made it super easy!   

Inside-Out Cheeseburgers- Eating Well
Makes 4 servings
¼ cup shredded Cheddar cheese
¼ cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce (I cut this back to 1t)
1 ½ teaspoons paprika  (I cut this back to 1/2t)
¼ teaspoon freshly ground pepper

1. Preheat grill to medium-high or preheat the broiler.

2. Combine Cheddar and Gruyere in a small bowl.
3. 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.
4. To grill: Lightly oil the grill rack (see Tip). 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.) To broil: 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 before serving.
Nutrition Information
Per serving: 250 calories; 16 g fat (7 g sat, 6 g mono); 74 mg cholesterol; 1 g carbohydrate; 24 g protein; 0 g fiber; 164 mg sodium.
Nutrition bonus: Zinc (37% daily value), Calcium (15% dv), Iron (15% dv).


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