Three Cheese Stuffed Hamburger Food

CHEESE-STUFFED BURGER BOMBS RECIPE BY TASTY

Steps:

• Add ground beef, salt, and pepper to a large bowl. Combine until the meat is evenly seasoned.
• Roll into 16 meatballs and set aside.
• Cut each cheddar cheese block into 8 cubes (totaling 16 cubes).
• Press the cheddar cheese cube into the meatball and wrap the meat around it, completely covering the cheese.
• Preheat a skillet on medium heat for 10 minutes. After preheated, carefully coat with a light layer of oil with a high smoke point (we used canola oil).
• Add sliders to the pan, frying on the first side until the bottom is browned and crisp and the sides begin to brown (about 2-4 minutes, depending on the desired doneness). Flip and finish cooking on the other side.
• Serve immediately on Hawaiian sweet rolls with your favorite burger garnishes. (We added Roma tomatoes, red onion, lettuce, and Sriracha mayo.)
• Enjoy!

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.

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 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.

AIR-FRYER HERB AND CHEESE-STUFFED BURGERS

Steps:

• Preheat air fryer to 375°. In a small bowl, combine green onions, parsley and 2 teaspoons mustard. In another bowl, mix bread crumbs, ketchup, seasonings and remaining 2 teaspoons mustard. Add beef to bread crumb mixture; mix lightly but thoroughly., Shape mixture into 8 thin patties. Place sliced cheese in center of 4 patties; spoon green onion mixture over cheese. Top with remaining patties, pressing edges together firmly, taking care to seal completely. , In batches, place burgers in a single layer on tray in air-fryer basket. Cook 8 minutes. Flip; cook until a thermometer inserted in burger reads 160°, 6-8 minutes longer. Serve burgers on buns, with toppings if desired.

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

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

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.

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.

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 MUSHROOMS

Steps:

• cook and crumble the bacon.
• remove stems from the large mushrooms.
• chop stems and cremini mushrooms.
• sautee shallots and garlic in olive oil until tender.
• add chopped mushrooms,thyme and cayenne and sautee until tender.
• stir in cream cheese until melted through.
• mix in crumbled bacon.
• add grated gruyere and half of the parmesan, mix thouroughly until melted through.
• spoon mixture into large mushrooms.
• sprinkle remaining parmesan on top.
• place on a baking sheet and bake at 350 for approx 15 minutes.

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.