CHEESE STUFFED BURGER (JUICY LUCY)
Not your average cheeseburger, this burger is stuffed with caramelized onions and plenty of buttery sharp cheddar cheese!
Provided by The Chunky Chef
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- To a large skillet, add bacon strips and heat over MED-LOW heat. Cook until bacon is cooked to your desired crispness, then transfer bacon to a paper-towel lined plate to cool. Drain all but about a tablespoon of the bacon grease, reserving that last Tbsp in the pan.
- Increase heat under the same skillet to MED heat. Add sliced onion and cook 8-10 minutes, or until golden brown. Remove onions to a plate, and turn off heat.
- Divide the beef into 8 equal portions and shape into balls. On a flat surface, lay down a sheet of wax paper and top with a ball of ground beef. Top with another sheet of wax paper and use a flat bottomed pan to press the meat into 1/4-1/2 inch patties. Repeat with remaining patties.
- To one of the thin patties, top with 1/8 cup cheddar cheese, a tablespoon or two of the onions, and another 1/8 cup cheese. Leave a border around the patty. Top with another thin patty, pressing the edges of the top and bottom patty together to seal well. Shape into a thick burger patty. *See recipe notes section below for a video instruction link to this part*
- Double check burger to make sure there are no holes, then season well with salt and pepper.
- In the same skillet, add a drizzle of olive oil and the butter and heat over MED heat. Add burgers to pan (I like to cook 2 burgers at a time to make sure I have room to flip them carefully), and cook approximately 8 minutes, until burgers are brown up the sides. Use a wide spatula and carefully flip burger to the other side and cook another 5 minutes or so, until golden brown.
INSIDE-OUT CHEESEBURGER
Try our Inside-Out Cheeseburger where tasty cheese melts into the patty. Cookout guests will love the unique burger flip of the Inside-Out Cheeseburger.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Shape meat into 8 (1/4-inch thick) patties. Top each of 4 patties with 4 Singles pieces; cover with remaining patties. Pinch edges together to seal.
- Grill burgers and onions 6 to 7 min. on each side or until burgers are done (160ºF) and onions are tender.
- Fill buns with burgers, onions and remaining ingredients.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 6 g, Protein 25 g
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
INSIDE CHEESY HIDDEN BURGERS
Make and share this Inside Cheesy Hidden Burgers recipe from Food.com.
Provided by weekend cooker
Categories Vegetable
Time 35m
Yield 4 hamburgers, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a bowl, combine the first 8 ingredients up to and including salt.
- In a seperate bowl, combine cheese, cayenne pepper, pimentos, and jalapeno peppers.
- Form beef mixture into 4 balls, and press well in center of each.
- Stuff each with equal amounts of cheese mixture, and press meat around filling to seal.
- Place on baking sheet, and press gently into thick patties.
- Bake 20 minutes or until well done.
- Place patties on buns, and add your favorite toppings.
Nutrition Facts : Calories 376.1, Fat 25.5, SaturatedFat 10.5, Cholesterol 151.3, Sodium 400.6, Carbohydrate 4, Fiber 0.7, Sugar 1.1, Protein 30.9
HACKNEY'S INSIDE-OUT BURGER
Steps:
- Divide ground beef into approximately 2 equal portions. Set aside. Line a round mold, such as the lid to a peanut butter jar, with plastic wrap. Pat half of the ground beef into the round mold. Layer with cheese and bacon, being careful not to go too close to the edges. Cover with other half of the ground beef. Press together the edges of ground beef together to seal. Remove the patty from the mold.
- Heat the oil in a skillet or over high heat. Cook the patty to desired doneness. Serve plain or on a bun, as desired.
CHEESY MINI-BURGERS
Enjoy mini burgers-AKA garlicky meatballs! Whatever you call them, there's one thing we know: these Cheesy Mini Burgers are great on white rice or slider buns!
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Mix meat, 2/3 cup cheese, 1/4 cup ketchup and garlic powder; shape into 12 balls. Place, 4-inches apart, on foil-covered baking sheet sprayed with cooking spray; flatten each into 1/2-inch-thick patty.
- Bake 15 min. or until done (160ºF); drain.
- Spread patties with remaining ketchup. Top with remaining cheese; bake 5 min. or until melted. Serve over rice.
Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 500 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 6 g, Protein 25 g
CHEESEBURGERS
Keep the kids happy with these wallet-friendly cheeseburgers - ready in just 35 minutes and you can freeze leftovers
Provided by Sarah Cook
Categories Dinner, Main course
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Crumble the mince in a large bowl, then tip in the breadcrumbs, cheese, Worcestershire sauce, parsley and eggs with 1 tsp ground pepper and 1-2 tsp salt. Mix with your hands to combine everything thoroughly.
- Shape the mix into 12 burgers. Chill until ready to cook for up to 24 hrs. Or freeze for up to 3 months. Just stack between squares of baking parchment to stop the burgers sticking together, then wrap well. Defrost overnight in the fridge before cooking.
- To cook the burgers, heat grill to high. Grill burgers for 6-8 mins on each side until cooked through. Meanwhile, warm as many buns as you need in a foil-covered tray below the grilling burgers. Let everyone assemble their own, served with their favourite accompaniments.
Nutrition Facts : Calories 343 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.05 milligram of sodium
SLIDERS- MINI BURGERS W/CHEESE
These burgers are similiar to White Castle/Krystal type burgers. I use Sara Lee Dinner rolls that come 12 to package and can be found in the bread section of most supermarkets. The recipe sounds complicated, but I prep everything ahead of time so that once I start frying the burgers, I can make 12 of them in less than 15 minutes. I usually serve 3 burgers per serving. I hope you and yours enjoy them as much as my family. These are requested twice a week in my house!
Provided by ItalianMomof2
Categories Lunch/Snacks
Time 45m
Yield 12 burgers, 4 serving(s)
Number Of Ingredients 6
Steps:
- Each burger is 1/4 cup of ground beef. I have those stainless steel measuring cups that come 4 to a pack and are broken down by 1/3, 1/4, 1/2 and 1 cup. Gently measure out 1/4 cup of ground beef and roll into a ball. Don't pack the meat into the cup. Do this for the rest of the meat, you should get 12 "balls.
- Take a sheet of wax paper (12x12) and put 2 meat balls on the lower half of the wax paper. Fold over the wax paper so that the meat balls are between it. Gently press each ball down evenly to make two THIN beef patties. (I gently press down and then take a rolling pin and roll them out nice and thin. The patties will appear to be the size of a regular burger, but trust me, after you cook it, it will decrease in size, and fit on the tiny buns.
- Lift the top layer of the wax paper up and "shape" the patties making sure they're nice and round. Once done, put the top layer back on and put to the side. Take another sheet of wax paper and do the same for the rest of the burgers.
- Take the dinner rolls and cut into thirds. (lay the dinner roll on it's side and cut into 3 even pieces.) Take the middle piece out leaving just the top and bottom of bun. If you want to make double burgers, you will only need 6 of the dinner rolls, not 12.
- Finely chop the onion and put 1/4 of the onion into a bowl with 1 cup of boiling water. Let it steep, this onion water will help "steam" your buns later. Put the rest of the chopped onion in another bowl and put on the side till later.
- Cut the 6 slices of cheese in half and arrange in a single layer on a sheet of wax paper and arrange the pickle chips on a plate. (you are doing all these preparations ahead of time since the burgers are thin they will cook fast and you want everything done and ready for cooking.
- Heat up your frying pan on medium high heat. (When I cook these burgers, I use 2 frying pans at once). Once the pans are hot enough, place the burgers into the pan and cook about 4 minutes. If the burgers appear to be cooking fast, you can flip them sooner.
- Once you flip the burgers, put 1 tsp of onions on each burger immediately. Let the burgers cook for 4 more minutes.
- Take some of the onion water and pour into pan, about 1/4-1/2 cup. This will help steam the burgers and bun. cook 1 minute.
- put a slice of cheese onto each burger. I like "steamed" buns, so after I put the cheese onto the burgers, I put one of those splatter shields over the top of the frying pan with the tops of the buns on it. This also serves as a top and helps melt the cheese.
- While the cheese is melting, arrange the bun bottoms on a plate and put a squeeze of ketchup and one pickle on each bun.
- Once the cheese has melted, place the burger onto the bun and immediately put the top on.
- Repeat until all the burgers are cooked.
- Enjoy!
Nutrition Facts : Calories 690.3, Fat 34.3, SaturatedFat 16.1, Cholesterol 137.1, Sodium 1062.4, Carbohydrate 47.5, Fiber 3.3, Sugar 4.8, Protein 46.3
KANGAROO BURGERS
Yes as a beer advertisement says we do eat our national emblem in Australia. Cook over a BBQ with beer in hand while the kids are inside watching repeats of 'Skippy The Bush Kangaroo' on TV. I think it would also work with other low-fat game meats that don't have a really strong flavour.
Provided by Peter J
Categories Lunch/Snacks
Time 30m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Thoroughly mix all ingredients together in large bowl.
- Form into 8-12 burgers as desired and cook on medium well oiled BBQ plate until cooked through, turning several times. It is a fairly crumbly / low-fat burger so turn over carefully.
- Serve on toast, in a hamburger bun or with a salad.
Nutrition Facts : Calories 94.2, Fat 2, SaturatedFat 0.6, Cholesterol 46.5, Sodium 248.3, Carbohydrate 15.2, Fiber 1.5, Sugar 3.3, Protein 3.9
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- 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.
- 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.
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