Sunday, April 28, 2013

Inside-Out Cheeseburgers

 With this warm weather we are having, I had a craving for burgers, I guess they make me feel like summer and cooking on the grill. I wanted to make cheeseburgers (Mr. Pickypants loves cheeseburgers) but I wanted to make special cheeseburgers. I decided on inside-out cheeseburgers.

 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)
I stuffed cubes of Cheddar cheese in between two hamburger patties and after cooking them I topped them with a special surprise.  Remember the homemade BBQ sauce I made last week, well I topped my gorgeous burger with that. SOOOOOOOOO delicious. I think I could drink that sauce right out of the bottle.
Inside-Out Cheeseburgers

  • 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)
  1. 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.
  2. Place the meat in a large bowl and add the salt, garlic powder, Worcestershire, and pepper. Mix with your hands until just evenly combined.
  3. 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.
  4. Place 1 stack of cheese in the center of 1 of the patties
  5. Top with the second patty and pinch the edges to form a tight seal.
  6. Cup each patty with your hands to round out the edges, and press on the top to flatten slightly into a single thick patty.
  7. Transfer to a plate. Repeat with the remaining portions of meat and cheese to form 4 patties in total.
  8. 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.

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