Inside-Out Cheeseburgers
aka: "Juicy Lucy" Why put cheese on top of your burger when half of it just melts off? Instead, stuff your burgers with cheese for an ooey gooey delicious surprise!
Servings: 4
Ingredients
- 1/4 c. shredded cheddar cheese
- 1/4 c. shredded gruyere cheese
- 1 lb. lean ground beef
- 1 T. Worcestershire sauce
- 1 1/2 tsp. smoked paprika
- 1/4 tsp. freshly ground black pepper
- 4 hamburger buns for serving
Instructions
- Preheat the 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 the 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 aluminum 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. Serve with your favorite toppings and dressing.
- Cook's Note: Use any mixture of hard or semi-hard cheeses, Swiss and Gouda OR Asiago and Parmigiano-Reggiano pair well.