Smoked Cheddar Stuffed Burgers Food

SMOKED CHEDDAR BACON STUFFED BURGERS

Steps:

• Cook bacon and crumble, set aside in a small bowl. Shred the cheese and set aside in a small bowl.
• In a large mixing bowl, combine ground beef, worcheshire, salt, pepper, garlic, paprika, and onion. Mix well to combine and form into 12 thin patties (about ¼" thick) I find it is easiest to use your hands for this part but if you have a burger press even better!
• Preheat smoker to 200 degrees F for 15 minutes.
• Arrange 6 patties on a cutting board. Press lightly to form a slight indent in the centre. Fill each centre with about 2 tbsp of crumbled bacon and shredded cheese. Then, top each with remaining patties. Pinch the edges to seal.
• Place patties directly onto the grill grate and close the lid. Smoke for 2.5 hours until internal temperature hits 165 degrees F.
• Place burger buns onto grill grates for 10 minutes towards the end of cooking time.
• Arrange burger patties and top with desired toppings.

CHEDDAR-STUFFED BURGERS

Steps:

• Divide beef into 4 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.
• Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.

BACON CHEDDAR STUFFED BURGERS

Steps:

• Fry bacon until crisp; crumble.
• Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
• Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
• Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
• Grill or broil for 3-4 minutes per side until done. We like ours well done.
• The last 2 minutes of cooking top patties with remaining bacon and cheese.
• Serve on buns.

SMOKED CHEDDAR STUFFED BURGERS

Steps:

• 1. Gather ingredients in a large bowl combine the ground beef and garlic herb seasoning. be careful not to overmix. (tough dry burgers).
• 2. Shape mixture into twelve patties, about 1 inch thick.. Press a chunk of cheese into the center of four patties, covering it with the meat
• 3. Heat the oil in a large skillet over medium high heat. Add the burgers several at a time and cook 4-6 minutes per side for medium to medium well done. Serve on toasted buns with condiments of your choice.
• 4. Take the remaining patties and store uncooked burgers up to three days or frozen up to three months. For frozen thaw on low 3-5 minutes in the microwave.
• 5. NOTE: PUT YOUR REMAINING PATTIES ON A COOKIE SHEET,PLACE IN THE FREEZER UNTIL FROZEN SOLID. THEN PUT FROZEN PATTIES IN A FREEZER BAG TO USE AS YOU NEED THEM.

SMOKED CHEDDAR & BACON STUFFED HAMBURGERS

Steps:

• In a large bowl gently combine beef, egg, breadcrumbs, barbecue seasoning, and celery salt until they are well blended and begin to bind.
• Shape beef into 8 very flat patties.
• Top half of the patties with equal amounts of cheese and bacon, then top with the remaining patties.
• Press edges firmly to seal.
• Grill over medium heat for 5 to 6 minutes on each side or until the internal temperature reaches 160 degrees F.
• Serve on hamburger bun (optional toasted) with the lettuce and tomato.