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Active Time: 20 Minutes
Total Time: 35 Minutes
Yield: 4 servings
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| Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well. |
RECIPE INGREDIENTS
| 1/4 cup shredded cheddar cheese |
| 1/4 cup shredded gruyere cheese |
| 1 pound 90%-lean ground beef |
| 1 tablespoon worcestershire sauce |
| 1 1/2 teaspoons paprika |
| 1/4 teaspoon freshly ground pepper |
Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). |
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DIRECTIONS
Preheat grill to medium-high or preheat the broiler.
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Combine Cheddar and Gruyere in a small bowl.
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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.
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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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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: 4 servings
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