Juicy Cheesy Burgers Food

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JUICY GRILLED CHEESEBURGERS



Juicy Grilled Cheeseburgers image

These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Canola oil or nonstick grilling cooking spray, for oiling the grates
1 medium red onion, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons yellow mustard
4 whole wheat English muffins, split
1 medium ripe tomato, cored and cut into 4 thick slices
1 pound 90-percent lean ground beef
2 ounces 50-percent reduced-fat sharp Cheddar, grated (about 1/2 cup)
Pickles, for serving, optional

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.

JUICY CHEESY BURGERS



Juicy Cheesy Burgers image

These are a favorite in my house! They are great grilled or pan fried. They are full of cheesy goodness!

Provided by Leah Stacey

Categories     Burgers

Time 15m

Number Of Ingredients 6

2 lb ground chuck
2 Tbsp worcestershire sauce
1 tsp garlic salt
1 tsp black pepper
5 slice american cheese ( like kraft)
5 hamburger buns

Steps:

  • 1. Combine first 4 ingredients together in a bowl.
  • 2. make 10 evenly sized patties
  • 3. cut each piece of cheese into 4 even squares. (I just fold mine over twice.) Put the cheese stacks in the middles of one patty and then stack the other patty on top and seal the two patties together. Repeat with the remaining patties.
  • 4. You can cook this on the stove top in a skillet or on the grill. On the stove top cook on medium heat until browned. On the grill cook on med-low. Cook till browned. If the burgers start to puff up while cooking just insert a tooth pick on the top of the puff.
  • 5. Serve on hamburger buns. This is also good served with sauteed mushrooms and onions on top!

CHEF JOHN'S JUICY LUCY



Chef John's Juicy Lucy image

This isn't just any old cheeseburger. Depending on whom you talk to, this cheese-stuffed burger is either called a "Juicy Lucy," or a "Jucy Lucy." That's because two restaurants in Minneapolis claim to have invented it, and they spell it differently. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun.

Provided by Chef John

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 25m

Yield 1

Number Of Ingredients 10

6 ounces ground beef
4 drops Worcestershire sauce, or to taste
3 pinches garlic powder
freshly ground black pepper to taste
kosher salt to taste
1 pinch cayenne pepper
1 slice Cheddar cheese
1 hamburger bun, split
1 slice tomato
1 leaf lettuce

Steps:

  • Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
  • Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
  • Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 27 g, Cholesterol 133.9 mg, Fat 38.1 g, Fiber 2.2 g, Protein 39.6 g, SaturatedFat 16.9 g, Sodium 957.8 mg, Sugar 2.2 g

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