Stuffing a burger with cheese takes it to another level of excellence. This stuffing is inspired by the fried jalapeños found on so many pub menus.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2011
MethodCheese Filling: In bowl, stir together Cheddar cheese, cream cheese, jalapeño peppers and parsley. Divide into quarters; flatten each to 2-1/2-inch (6 cm) circle. Freeze on tray for 15 minutes.
In bowl, whisk together egg, grated onion, bread crumbs, salt and pepper; mix in beef. Shape into 8 balls. Flatten each into 5-inch (12 cm) wide patty. Top 4 of the patties with cheese circle; top with remaining patties, gently pressing and pinching edges to seal. Refrigerate for 30 minutes.
Tomato Salad: Meanwhile, soak sweet onion in cold water for 10 minutes; drain well. In bowl, whisk together parsley, oil, lemon juice, oregano, garlic, salt and pepper. Add tomatoes and onion; toss to coat. Set aside.
Place patties on greased grill over medium heat; close lid and grill, turning once, until digital rapid-read thermometer inserted sideways into meat mixture registers 160°F (71°C), about 15 minutes.
Meanwhile, brush sweet onion rounds with oil; sprinkle with salt and pepper. Grill over medium heat, turning once, until softened and caramelized, 8 to 10 minutes. Sandwich burgers and onion in buns. Serve with Tomato Salad.
Nutritional facts Per serving: about
- Sodium 962 mg
- Protein 39 g
- Calories 697.0
- Total fat 41 g
- Potassium 827 mg
- Cholesterol 156 mg
- Saturated fat 17 g
- Total carbohydrate 44 g
- Iron 40.0
- Folate 57.0
- Calcium 32.0
- Vitamin A 30.0
- Vitamin C 63.0