Grilled Baby Cheeseburgers Food

GRILLED CHEESE-STUFFED BURGERS

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.

GRILLED CHEESEBURGERS

Steps:

• Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates.
• Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side.

GRILLED STUFFED CHEESEBURGER BUNS

Steps:

• Whisk the ketchup, mayonnaise, pickles and mustard in a small bowl until well combined. Cover and refrigerate until ready to serve.
• Mix the ground beef, American cheese, red onion, 1 teaspoon salt and a few grinds of pepper in a medium bowl until well combined. Form the mixture into 8 small patties, each about 1 ounce and 2 inches in diameter.
• Divide the pizza dough into eight 2-ounce pieces. Working with one piece at a time, press the dough into a 4-inch round and place 1 cheeseburger patty into the center. Fold the edges of the dough over the patty, pinching it together in the center tightly so that the patty is completely covered and there is no gap for any cheese to spill out when cooking. Repeat with the remaining dough and patties. Refrigerate, covered, until ready to grill, up to 1 day.
• Place a 12-inch cast-iron skillet onto the grill and prepare the grill for medium heat (about 350 degrees F).
• Once preheated turn the burner underneath the skillet off. Brush the tops of the buns with the olive oil and sprinkle with the sesame seeds. Place the buns into the heated cast-iron skillet, spacing them apart so none of them are touching. Cover the grill and cook, using grilling tongs to pick up and reposition the buns occasionally so they don't burn on the bottom, until the buns are golden brown and cooked through, 20 to 25 minutes. Let the buns cool for at least 15 minutes before serving with the special sauce on the side.

BARBECUE CHEESEBURGERS

Steps:

• Make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the chili powder and cook, stirring, until toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar, soy sauce, Worcestershire sauce and 1/2 cup water. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth; let cool to room temperature.
• Make the burgers: Combine the ground beef and 3 tablespoons of the prepared barbecue sauce in a bowl; mix with your hands until just combined. Form the meat into six 1/2-inch-thick patties; season both sides with salt and pepper.
• Preheat a grill to medium. Toss the onion with 1 tablespoon of the barbecue sauce and the vegetable oil. Grill (use a grill basket if you have one), turning occasionally, until lightly charred, about 8 minutes.
• Transfer 1/2 cup of the remaining barbecue sauce to a separate bowl for brushing. Increase the grill temperature to medium high and grill the patties, brushing with the barbecue sauce and flipping occasionally, about 8 minutes for medium rare; top with the cheese during the last minute and cover to melt. Toast the buns on the grill. Serve the burgers on the buns; top with the grilled onions, avocado slices and more barbecue sauce.

JUICY GRILLED CHEESEBURGERS

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.

GRILLED BABY CHEESEBURGERS

Steps:

• Heat gas or charcoal grill.
• Mix together the beef, onion, parsley and salt.
• Divide into 16 portions.
• Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
• Thread 4 patties horizontally on metal skewers, leaving space between each one. (I have found that using 2 skewers works better then one. Thread them the opposite ways to make turning them over easier if you need to turn them.).
• Place patties on the grill; cover and cook 8 to 10 minutes (turning once if necessary) or until no longer pink in the middle.
• Top each patty with a piece of cheese.
• Place each patty on a quarter piece of the toasted bread.
• Top the burgers with a pickle slice, a tomato slice and another toast square.
• Spear burgers with a toothpick to hold all the layers together.
• Serve with ketchup, mustard, mayo and thousand island salad dressing for dipping.

GRILLED CHEESEBURGER BOMBS RECIPE BY TASTY

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, hamburger seasoning, and salt. Cook, breaking up the meat with a wooden spoon, until browned, 5-7 minutes. Drain off some of the excess fat, then return the skillet to the heat.
• Add the mustard, Worcestershire sauce, and water. Bring to boil and cook until the liquid is reduced by half. Remove the pan from the heat.
• On a lightly floured surface, roll out a biscuit into a 5-inch round. Add 2 American cheese quarters to the center and top with 3 tablespoons of the beef mixture. Wrap the biscuit dough around the filling and pinch the edges together to seal tightly. Set seam-side down on a parchment-lined baking sheet and repeat with the remaining ingredients.
• Heat the grill to 375°F (190°F) and spray the grates with nonstick spray.
• Brush the burger bombs with the egg wash and sprinkle sesame seeds on top.
• Add the burger bombs to the hot grill over indirect heat and cook for 20-25 minutes, until the biscuits are golden brown and cooked through.
• Serve with ketchup.
• Enjoy!

GRILLED CHEESEBURGER ON RYE

Steps:

• Make 4 ( 4oz.) patties from the gorund beef.
• Cook hamburger patties to your favorite degree of doneness.
• Top each cooked patty with a spoonful of chopped green chilies or ever how much you like.
• Place 1 slice of cheddar cheese on top of chopped green chiles.
• Make a sandwich with one cheese topped hamburger patty and two slices of rye bread.
• Butter the outside of both slices of rye bread.
• Cook in a hot iron skillet toasting on both sides.