Molten Cheese Stuffed Burgers Recipes

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.

CHEDDAR STUFFED BURGERS (THE JUICY LUCY)

Steps:

• Combine the ground beef, Worcestershire sauce, garlic, salt and pepper in a bowl. Mix together well.
• Roll the beef into 6 balls. Split each beef ball in half and flatten out to your preferred patty size. Place about 2-3 tablespoons cheese in the center of one patty, then top with the other patty and seal the edges by pinching and smoothing with your fingers.
• Gently press flat, double checking there are no opening for the cheese to escape when the burgers cook.
• Cook on a grill or skillet over medium high heat (usually about 3 minutes per side). Toast the buns and serve with your desired burger toppings

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.

MOLTEN CHEESE JUICY LUCY

Steps:

• Mix the beef with 1 teaspoon each salt and pepper in a large bowl. Form the beef into eight 1/4-inch-thick patties. Fold each cheese slice into quarters and place a folded slice on 4 of the patties. Top each with another patty, then form the meat around the cheese to fully enclose.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook 4 to 5 minutes per side for medium rare.
• Serve the burgers on the buns and top with ketchup, mayonnaise and/or pickles. Let sit a few minutes before eating.

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.

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.

DELUXE CHEESE-STUFFED BURGERS

Steps:

• Mix beef with 1 cup (250 mL) of the bread crumbs, eggs, onion salt, Worcestershire sauce and pepper, if using. Shape into 20 1/4-inch (5 mm) thick patties.
• Combine half of the soup, 3/4 cup (185 mL) of the cheese and remaining bread crumbs. Spoon onto centres of 10 patties. Top each with second patty, carefully pinching edges and any cracks together to seal. Cover loosely and refrigerate 15 minutes.
• Meanwhile, preheat grill to medium heat. Grill, covered, 7 minutes per side until cooked through (170°F/77°C). Spoon remaining soup onto patties; sprinkle with remaining cheese. Close lid and grill 1 minute until cheese is melted. Serve burgers in buns with your favourite burger toppings.