They are pretty easy to make. Pretty much your basic hamburger recipe made in to patties with some cheese cubes stuffed in the middle. I have made these burgers before. My favorite is Swiss cheese between the patties with sautéd onions and mushrooms on top. Today I decided on cheddar cheese (I was out of American cheese)
- 4 slices American cheese
- 1 1/2 pounds ground chuck (15 to 20 percent fat)
- 1 1/4 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 4 (4-inch) hamburger buns, split and toasted
- Your favorite burger fixings (onion, pickles, lettuce, tomato, mayo, ketchup, mustard)
- Cut each slice of cheese in half, then in half again to form 4 squares. Stack the pieces on top of each other to form 4 stacks; set aside.
- Place the meat in a large bowl and add the salt, garlic powder, Worcestershire, and pepper. Mix with your hands until just evenly combined.
- Divide the meat into 8 equal portions and place on a work surface. Using your hands, press 2 portions of the meat into 2 rough 1/4-inch-thick patties that are each about 1 inch wider in diameter than the hamburger buns.
- Place 1 stack of cheese in the center of 1 of the patties
- Top with the second patty and pinch the edges to form a tight seal.
- Cup each patty with your hands to round out the edges, and press on the top to flatten slightly into a single thick patty.
- Transfer to a plate. Repeat with the remaining portions of meat and cheese to form 4 patties in total.
- Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns topped with your favorite burger fixings.