Inside Out Cheeseburgers Recipes

INSIDE-OUT CHEESEBURGERS

Steps:

• Preheat grill to medium-high.
• Combine Cheddar and Mozzarella (or Gruyère) in a small bowl.
• Gently mix beef, Worcestershire, paprika, ground pepper and Montreal steak spices 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).

INSIDE-OUT CHEESEBURGERS

Steps:

• Preheat grill to medium-high or preheat broiler.
• Combine cheeses & set aside.
• Using hands, mix meat , sauces, & spices in a large bowl. Shape into 8 thin patties. Pile about 2 tablespoons of cheese on 4 patties, leaving 1/2" clear edges. Layer another pattie on top. Press edges together to seal cheese inside.
• Spray paper towl with cooking spray & wipe on grill.
• To grill: Grill patties over medium-high heat, 4-6 minutes per side (till cooked through) then remove from heat & let stand 5 minutes before serving.

INSIDE OUT BURGER

Steps:

• Preheat the oven to 400 degrees F
• Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
• In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.
• Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.
• Over medium-high heat, heat a large skillet with grapeseed oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
• Remove from the oven and serve on a sesame seed bun.

INSIDE-OUT CHEESEBURGER

Steps:

• Heat grill to medium-high heat.
• Shape meat into 8 (1/4-inch thick) patties. Top each of 4 patties with 4 Singles pieces; cover with remaining patties. Pinch edges together to seal.
• Grill burgers and onions 6 to 7 min. on each side or until burgers are done (160ºF) and onions are tender.
• Fill buns with burgers, onions and remaining ingredients.

INSIDE-OUT CHEESEBURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix beef, chile pepper powder, salt and pepper. Shape mixture into 8 patties, 1/2 inch thick. In center of each of 4 patties, place 2 tablespoons cheese. Top with remaining patties; press edges to seal.
• Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until thermometer inserted in center of patties (inserted in meat, not cheese) reads 160°F. Serve burgers on buns with lettuce and tomato.

INSIDE OUT BACON CHEESEBURGERS

Steps:

• Arrange the bacon in a large nonstick skillet and heat over medium heat. Slowly crisp up the bacon, cooking for 3 or 4 minutes on each side. Remove the bacon from the skillet, and, when cool, chop.
• Add the EVOO to the remaining drippings and set aside.
• Place the lean ground beef in a large mixing bowl, season with salt and fresh ground black pepper, and mix in the mustard powder.
• Divide the meat into 4 equal portions. Shape each portion into a burger, making a well in the center.
• Fill the well of each with one quarter of the crisp bacon pieces and 2 tablespoons of the cheese. Carefully form the burger around the cheese and bacon filling, making sure the filling is completely covered.
• Return the skillet you cooked the bacon in to medium-high heat.
• Add the burger patties to the hot skillet and cook for 2 minutes on each side, then reduce the heat to medium-low and cook the burgers for 5 to 6 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
• Serve each burger on a bed of lettuce topped with sliced tomato and chopped pickles.

INSIDE-OUT CHEESEBURGERS

Steps:

• 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.