We were getting ready to put our grill away last year for the season when we had a nice, warm weekend. I still had some really good whole wheat buns, so we tried this recipe for cheeseburgers. I pre-season our ground beef and freeze it in ½ pound portions in quart-sized freezer bags to waste less space in our little chest freezer, so I simply cut open the bag and cut the beef in half for 2 burgers, then folded them over the cheese and sealed them. We didn’t care if our burgers were square or round.
The gruyere cheese is melty and I keep it on hand for käsespätzle; mozzarella would be good too. We enjoyed ours with a nice macaroni salad and some fresh garden tomato, a fitting finale to our summer grilling season. We are enjoying the same recipe this summer.
¼ cup cheddar, shredded
¼ cup gruyere cheese, shredded
1 pound ground beef
1 tablespoon worcestershire sauce
1 ½ teaspoons paprika
¼ teaspoon pepper
Preheat grill to medium-high or preheat the broiler.
Combine cheddar and Gruyere in a small bowl.
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.
To grill: Lightly oil the grill rack. 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.
Eating Well Magazine
Yield: "4 servings"