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Stuffed Beef and Cheddar Burgers

By The Canadian Living Test Kitchen

Tested till perfect

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Stuffed Beef and Cheddar Burgers

Stuffed Beef and Cheddar Burgers
Photography by Matthew Kimura

This recipe makes 4 servings

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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

More great recipes from this menu:

These juicy burgers hold a melted cheese surprise for each satisfying mouthful. Serve with lettuce and bacon or your favourite toppings.

Ingredients

  • 1 egg
  • 2 tbsp water
  • 1/4 cup dry breadcrumbs
  • 1 small onion, grated
  • 2 tsp Dijon mustard
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb lean ground beef
  • 1/2 cup 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.

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.

Source : Canadian Living Magazine: June 2007

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