Stuffed Beef and Cheddar Burgers
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These juicy burgers hold a melted cheese surprise for each satisfying mouthful. Serve with lettuce and bacon or your favourite toppings.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 464 |
| pro | 32 g |
| total fat | 20 g |
| sat. fat | 8 g |
| carb | 37 g |
| fibre | 2 g |
| chol | 121 mg |
| sodium | 867 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 34% |
| vit A | 6% |
| vit C | 2% |
| folate | 38% |
Suggested Recipes
-
1 egg
2 tbsp (25 mL) water
1/4 cup (50 mL) dry bread crumbs
1 small onion, grated
2 tsp (10 mL) dijon mustard
1/2 tsp (2 mL) each dried thyme and salt
1/4 tsp (1 mL) pepper
1 lb (500 g) lean ground beef
1/2 cup (125 mL) shredded aged cheddar cheese
4 hamburger buns
Preparation:
In large bowl, beat egg with water; stir in bread crumbs, onion, Dijon mustard, thyme, salt and pepper. Add beef; mix just until combined.
Divide into quarters; shape into balls. With finger, make well in each ball; place one-quarter of the cheese in well. Press meat over to enclose cheese. Press into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes. Serve on buns.
Divide into quarters; shape into balls. With finger, make well in each ball; place one-quarter of the cheese in well. Press meat over to enclose cheese. Press into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes. Serve on buns.
Additional Information
- Variations
Pork and Feta-Stuffed Burgers: Replace beef with pork; thyme with oregano; and Cheddar with crumbled feta. Top with sliced tomato and cucumber.
Chicken and Havarti-Stuffed Burgers: Replace beef with chicken or turkey, cooking to internal temperature of 175°F (80°C). Replace thyme with Italian herb seasoning; and Cheddar with tomato-basil Havarti cheese. Top with sliced tomato and fresh basil leaves.
Tags:
Sandwiches-Burgers-Wraps; Meat-Beef; Eggs; Vegetables; Cheese/Other Dairy; BBQ/Grill; Mothers/Fathers Day;
Source
Canadian Living Magazine: June 2007
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