Friday, September 26, 2014

The Cheese Stuffed Burger.

Fall is here; depending on where you live, the weather may still be allowing you to enjoy outdoor grilling. However, you might be one of those lucky people who has a grill unit attached to your gas stove...sadly, I'm not one of those lucky ones. Anyway, lets chow down on a cheeseburger where the cheese is not a topping or an after thought; it's a major component of the burger itself. This burger is not for those with small mouths which cannot open more than an inch; this is for all those with mega-mouths who love to eat.

Now remember, this is your burger, so if you want a different cheese than the extra sharp Cheddar I used...GO FOR IT!!!  The same with the seasonings; make it spicy, or Oriental flavor; perhaps a Southwestern flare; toppings and bread/bun are whichever ones make your taste buds dance and sing in joy.

By the way, the hamburger press I used is my old handy-dandy hamburger press and containers from Tupperware; they're 32 years old and still work as good as ever!

Cheese Stuffed Burger


2 lbs. lean (90/10) ground beef
2 tsps. salt
1 tsp. ground black pepper
2 Tbsp. Worcestershire sauce
4 (1/2 inch) squares of extra sharp Cheddar cheese


In a medium bowl, mix together all ingredients except cheese.  Use a ¼ cup measuring cup to portion out the mixture; make two patties using a hamburger press.


Place a square of cheese in the center of one patty; place the second patty over the first and press the sides together firmly to seal.  Place onto a waxed paper lined tray, mounted side up; place into the refrigerator to firm the burgers up (minimum one hour).



Heat the grill to 350F; place burgers on grill, close lid and let cook for 5 minutes; flip burgers and repeat grilling instructions.  Repeat the grilling for both sides again to get the burger cooked through to 165F (medium).


 Makes four burgers.

Mary Cokenour