Three Cheese Stuffed Burgers Food

MOLTEN CHEESE-STUFFED BURGERS

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.

3 CHEESE STUFFED RANCH BURGERS

Steps:

• 1. For this recipe, you will need 2 packages of dry ranch seasoning packets. I used an off-brand variety with great results and flavor.
• 2. Mince the garlic, chop the shallot, and grate the small onion.
• 3. Combine the Feta with the shredded mozzarella.
• 4. Add the ground chuck to a large bowl. Then add the eggs, panko, minced garlic, ranch seasoning, chopped shallots and grated onion, as well as the Worcestershire sauce & steak seasoning. Combine together but do not handle too much. Just enough so meat holds together.
• 5. Shape the ground beef into balls of equal size. Should get 14 total. Then pat them out flat and make a well in the center of the first burger. Then fill well with feta and mozzarella mixture. Next, flatten out another burger, and place over the burger with the cheese filling. Then press edges of burger together to seal.
• 6. Place on a large platter till all are complete. Heat a heavy bottom skillet (I used a 16-inch skillet) over medium-high heat. Then add all of the burgers or as many as you can without overcrowding. Allow to cook about 4-5 minutes on bottom side.
• 7. Then place the skillet in preheated 350 degree F oven and continue to cook for another 4-5 minutes or until desired doneness. Then add a slice of sharp cheddar cheese to each burger and leave in oven for 1 to 1 1/2 minutes until cheese melts. Remove from oven and serve on toasted buns if desired with tomato slices, grilled onions, & flat pickles.
• 8. Serve with your favorite fries or onion rings.

CHEESE STUFFED BURGERS

Steps:

• Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.

HERBED CHEESE-STUFFED BURGERS

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.

CHEESE STUFFED BURGER (JUICY LUCY)

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.

BACON, ONION AND CHEESE STUFFED BURGER

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

THREE-CHEESE STUFFED HAMBURGER

Steps:

• In a small bowl, combine the first seven ingredients. Shape beef into four thin patties. Sprinkle cheese mixture over two patties; top with remaining patties and press edges firmly to seal.
• Grill burgers, covered, over medium heat or broil 4-inches from heat for 4-6 minutes on each side or until a meat thermometer reads 160 and juices run clear. Serve on buns with toppings of your choice.

MAC-AND-CHEESE STUFFED BURGERS

Steps:

• Prepare Dinner as directed on package; cool completely.
• Heat oven to 400ºF. Press meat onto bottoms and up sides of 6 giant muffin pan cups sprayed with cooking spray, extending meat mixture 1 inch over top edge of each cup.
• Mix 1/2 cup prepared Dinner with shredded cheddar and 2 Tbsp. ketchup until blended; spoon evenly into meat cups. Refrigerate remaining Dinner for another use.
• Fold top edges of meat cups over Dinner mixture in cups, completely covering Dinner mixture. Press edges of meat mixture together to seal.
• Bake 25 to 30 min. or until meat shells are done (160ºF), adding buns, cut sides up, to oven to toast for the last 5 min.
• Place lettuce and tomatoes on bottom halves of buns; top with burgers, pickles, mustard and remaining ketchup. Cover with top halves of buns.

BACON DOUBLE CHEESE STUFFED BURGERS

Steps:

• Combine bacon, onion and cheddar cheese; set aside.
• Combine beef, spike and beer. Mix thoroughly and shape into 6 thin patties.
• Divide bacon/onion/cheese mixture onto three patties. Top with remaining patties and press edges to seal.
• Grill, broil or pan fry until well done, about 4 minutes per side.

CHEESE-STUFFED BURGERS

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.

CHEESE-STUFFED BURGERS

Steps:

• Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.
• Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.
• Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.
• To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spreadtop roll half with mustard and Roasted Red-Pepper Sauce, as desired.

CHEESE-STUFFED BURGERS FOR TWO

Steps:

• In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. , Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.

CHEDDAR CHEESE-STUFFED BURGERS

Steps:

• Prepare barbecue (medium-high heat).
• Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well.
• Divide meat mixture into 2 equal portions.
• Shape each into ball.
• Poke deep hole in each ball and fill each with half of cheese.
• Mold meat around cheese to enclose.
• Flatten each filled burger to 3/4-inch-thick patty.
• Grill burgers to desired doneness, about 5 minutes per side for medium.
• Grill muffin halves until beginning to color, about 1 minute per side.
• Serve burgers in muffins.