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
INSIDE OUT BURGER
I came across this recipe idea when my husband & I watched "Man vs. Food" on the Travel Channel about these two restaurants in Minnesota. Anyways, it sounded so good & I was standing in my kitchen with all the ingredients so I tried to make it myself. It turned out very delicious!!!
Provided by Kitchencrazy in NC
Categories Cheese
Time 30m
Yield 4 Burgers, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill to med-high heat. (We have a Jenn-Air built-in grill on our stove- great for rainy day grilling!)
- Pat ground chuck into 8 1/4-inch patties.
- Place on top of one patty 4 quarters of sliced cheese.
- Top with another patty & crimp the edges so the cheese doesn't melt out while cooking.
- Repeat Steps 3 & 4.
- Place on grill & cook 3-4 minutes, flip & cook 3-4 minutes on other side. (If you want the cool grill marks, cook for 1-2 minutes, then do a quarter turn.).
- Place burger on bun & top wih your favorite burger toppings & enjoy.
INSIDE-OUT BURGERS
I really like the bite of blue cheese. A blue cheese burger is my favorite! This burger is everything I like in the burger without so much of the mess! Enjoy!
Provided by kittycatmom
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, using a fork, mash together the blue cheese and cream cheese until smooth. Stir in the parsley. Divide the mixture into 4 disks about 1 1/2 inches across. Cover tightly with plastic wrap and refrigerate for at least 20 minutes.
- In a large bowl, season the beef with salt and pepper and mix well. Form into 4 equally sized patties about 3/4 inch thick.
- Form a deep cavity in the center of each beef patty. Place a cheese disk in each cavity and pull the meat together to completely cover the cheese.
- In a large skillet, heat the oil and butter over medium-high heat. Add the burgers and cook, about 4 minutes on each side for medium. Serve on the buns with the lettuce, onion and condiments.
Nutrition Facts : Calories 705.5, Fat 49.7, SaturatedFat 20.9, Cholesterol 159.2, Sodium 651, Carbohydrate 22.4, Fiber 1, Sugar 3.2, Protein 40.3
HEINZ INSIDE-OUT BURGER
Take the toppings inside with this inside-out burger! Pass the Heinz when you create the HEINZ Inside-Out Burger with a delicious spice-condiment mixture.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat greased grill to medium heat.
- Mix all ingredients except Singles and buns just until blended; shape into 4 (1/2-inch-thick) patties.
- Grill 5 to 6 min. on each side or until done (160ºF), topping burgers with Singles and adding buns, cut sides down, to grill for the last minute.
- Serve burgers in buns.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 25 g, Fiber 0.8795 g, Sugar 6 g, Protein 26 g
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.
INSIDE OUT BURGERS
One more recipe from the cottage. This one is juicy and fantastic. Serve with a salad or corn on the cob, anything that a good bacon cheeseburger deserves!
Provided by Megan Stewart
Categories Burgers
Number Of Ingredients 5
Steps:
- 1. Mix meat and 2 T dressing. Shape into 8 thin patties. mix 1 T dressing with crumbled bacon and spoon 1 T on each of 4 patties. Add cheese and other patty. Pinch edges. Grill 7-9 min per side.
INSIDE OUT BURGER
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F
- Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
- In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.
- Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.
- Over medium-high heat, heat a large skillet with grapeseed oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
- Remove from the oven and serve on a sesame seed bun.
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- Lightly spray ridged grill pan or skillet with nonstick cooking spray, then heat on medium until hot.
- Meanwhile, on work surface, shape ground beef into eight 3 1/2-inch patties, handling meat as little as possible for best texture.
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- Flatten meat into patties that are about 1/2 inch larger than the buns. Optionally flavor with salt & pepper.
- If you'd like grilled onions. Put in a pan over med-low heat with 1 tsp of oil. Stir often until browned. If oil dries out add 1 tbsp of water to prevent burning. Once done set aside.
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- Cook the quinoa: Rinse the quinoa under cold running water. In a saucepan, combine the quinoa and water and bring to a boil. Reduce the heat to a gentle simmer and cook, covered, for 15 minutes. Remove from heat and set aside for 15 minutes. Fluff with a fork. This should make about 4 cups quinoa; reserve any extra for another use.
- In a separate large bowl, combine the quinoa, cumin, mint, oregano, salt and pepper. Add the wet ingredients and mix until fully incorporated. Fold in the bread crumbs.
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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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5/5 Servings 4
- In a small bowl, blend the Roquefort with the butter. Scrape the butter onto plastic wrap and roll into a 4-inch cylinder. Refrigerate until firm, about 1 hour. Slice the butter into 4 disks.
- Gently shape the ground sirloin into 4 thick patties. Using your thumb, make a depression in the center of each patty and fill with a disk of Roquefort butter. Fold the meat over to encase the butter completely and gently pat the burger into a plump, round patty.
- Light a grill. Thread each onion slice onto a skewer. Brush the onion and tomato slices with 1 tablespoon of olive oil and season with salt and pepper. Lightly brush the grate with vegetable oil. Grill the onions over a medium-hot fire until charred and tender, about 5 minutes per side. Grill the tomato slices until charred, about 1 minute per side.
- Season the burgers with salt and pepper and grill over a medium-hot fire until browned and cooked through, about 6 minutes per side. Transfer to a platter and let stand for 2 minutes. Brush the cut sides of the rolls with the remaining 1 tablespoon of olive oil and grill until lightly browned, about 10 seconds. Set the burgers on the rolls, top with the onion, tomato and arugula and serve.
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- In a bowl, stir together all of the patty ingredients until well combined. Form into patty shapes. If the mixture is sticking to your hands, lightly coat them with water to prevent sticking.
- Heat a nonstick skillet over medium heat. Spray with nonstick oil and place in the patties, cooking in patches if needed. Cook until golden brown, about 7 minutes and flip. Cook until the second side is golden. Let the burgers rest for 10 minutes on a cooking rack.
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