HERBED CHEESE-STUFFED BURGERS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
MY MOST COVETED SECRET: HERB-GARLIC BUTTER HAMBURGERS ON A GRILL
This recipe is, quite honestly, my most coveted of all! Once you taste these wonderful grilled burgers, all other burgers will take a back seat to these for the rest of your life! I made these for my son about a year ago, and he insists on nothing else from the grill. Just wait and see...
Provided by Fauve
Categories Meat
Time 41m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
- (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
- Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
- Chill the butter in the refrigerator or freeze until firm.
- Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
- Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
- Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
- Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
- (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
- Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
- Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
- Brush buns with melted butter and toast on the grill for a few seconds.
- Serve with any toppings of your choice.
GOAT CHEESE STUFFED LAMB BURGERS
I love making these flavorful lamb burgers stuffed with creamy, delicious goat cheese. I use basil and oregano in mine, but feel free to use your favorite herbs and spices, this recipe is very forgiving. Using fresh rosemary in the goat cheese filling will give the burgers a real Greek flavor. Serve the burgers on hamburger buns or pita bread with tzatziki sauce, or on their own with a Greek salad.
Provided by LeeleeCooks
Categories Main Dish Recipes Burger Recipes Lamb
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
- Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
- Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
- Preheat an outdoor grill for medium-high heat.
- Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
- Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 15.8 g, Cholesterol 147.1 mg, Fat 31 g, Fiber 1.3 g, Protein 33.7 g, SaturatedFat 13.3 g, Sodium 2070.6 mg, Sugar 2.3 g
AIR-FRYER HERB AND CHEESE-STUFFED BURGERS
Tired of the same old ground beef burgers? These quick air-fryer hamburgers, with their creamy cheese filling, will wake up your taste buds.-Sherri Cox, Lucasville, Ohio
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 375°. In a small bowl, combine green onions, parsley and 2 teaspoons mustard. In another bowl, mix bread crumbs, ketchup, seasonings and remaining 2 teaspoons mustard. Add beef to bread crumb mixture; mix lightly but thoroughly., Shape mixture into 8 thin patties. Place sliced cheese in center of 4 patties; spoon green onion mixture over cheese. Top with remaining patties, pressing edges together firmly, taking care to seal completely. , In batches, place burgers in a single layer on tray in air-fryer basket. Cook 8 minutes. Flip; cook until a thermometer inserted in burger reads 160°, 6-8 minutes longer. Serve burgers on buns, with toppings if desired.
Nutrition Facts : Calories 369 calories, Fat 14g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 850mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein.
HERBED CHEESE-STUFFED BURGERS
A surprise center of herb-garlic cheese stuffs these classic beef burgers.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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.
- 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 and top with lettuce and tomato. Cover with the top buns and serve.
HERB & CHEESE-STUFFED BURGERS
Tired of the same old ground beef recipes? This quick-fix burger alternative, with its creamy cheese filling, will wake up your taste buds. -Sherri Cox, Lucasville, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix cheddar cheese, cream cheese, parsley and 1 teaspoon mustard. In another bowl, mix green onions, bread crumbs, ketchup, seasonings and remaining mustard. Add beef; mix lightly but thoroughly., Shape mixture into 8 thin patties. Spoon cheese mixture onto the center of 4 patties; top with remaining patties, pressing edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Serve on buns with toppings as desired.
Nutrition Facts : Calories 383 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 861mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
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
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.
GOAT CHEESE-STUFFED LAMB BURGERS
These herb-studded lamb burgers come with a surprise inside: a pocket of creamy goat cheese. For a tender burger, mix the lamb and seasonings until just combined and gently shape the patties. Add some pickled red onions for a bright accent.
Provided by Bites With Applewhite
Categories Lamb Burgers
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
- Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
- Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
- Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
- Serve burgers on buns with arugula, aioli, and pickled red onions.
Nutrition Facts : Calories 677.5 calories, Carbohydrate 28.6 g, Cholesterol 110.5 mg, Fat 48.8 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 19.7 g, Sodium 945.9 mg
MOLTEN CHEESE-STUFFED BURGERS
Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
- Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
- Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
- Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
- Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.
Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
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