CHEDDAR-STUFFED BURGERS
Bite into one of these extra-juicy burgers to reveal a delicious surprise: a gooey melted-cheese center.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Divide beef into 4 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.
- Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.
Nutrition Facts : Calories 463 g, Fat 19 g, Protein 48 g
CHEDDAR AND BACON BURGERS
Have your bacon cheese burger from the inside out. Since everything is mixed into the patties, you'll get all the flavor in every bite. My family thinks they are just so yummy. -Teresa Euken, Red Oak, Iowa
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cheese, bacon and soup mix. Crumble beef over mixture and mix well. Shape into eight patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with lettuce and tomato if desired.
Nutrition Facts : Calories 384 calories, Fat 18g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 840mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
BETTER CHEDDAR BURGERS
Amp up burger night with Certified Angus Beef® Brand ground beef and your favorite shredded cheddar cheese!
Provided by Kristen
Categories Dinner
Time 25m
Number Of Ingredients 8
Steps:
- Preheat grill to Medium heat
- In a large bowl, mix together the shredded cheddar cheese, diced onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties.
- Place patties on the grill, and cook for 6 minutes per side, or until desired doneness. Serve on 6 split hamburger buns with desired fresh toppings.
CHEDDAR-BACON BURGERS
You won't believe how juicy these burgers are. The secret is the apple cider; it's just enough to keep everything moist. Your guests will enjoy the flavor, yet won't be able to put their finger on what it is. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into six patties., In a large skillet, cook burgers over medium heat 5-7 minutes on each side or until a thermometer reads 160°. Spread rolls with mayonnaise; top with burgers, onion and romaine.
Nutrition Facts :
WILD MUSHROOM-CHEDDAR BURGER
During my travels for the old Food Network show Food Nation, I had the opportunity to go foraging for mushrooms with an expert while in Washington State. I can't think of mushrooms without remembering that trip. Now I do NOT recommend hunting for your own mushrooms -- let's leave that to the experts -- but I do recommend using a variety of what your supermarket has to offer. They may not be technically "wild," but a blend from your market will still be delicious and, more important, not deadly! I think that any cheddar would pair well with the mushrooms, but if you can find a sharp Tillamook cheddar from Oregon, it would be all the better.
Provided by Bobby Flay
Categories condiment
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- Cook the burgers using the canola oil (see Cook's Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
- Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.
- I love ketchup as much as the next American does, but when I was designing the menu for Bobby's Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles. The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact.
- Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY
These fresh, flavorful chicken burgers have a crunchy exterior, a tender interior and a healthy slathering of limey Dijon mayonnaise. They're paired with salad that's prepared using leftover burger ingredients, and a little avocado and lettuce. Serve the burgers between lightly toasted buns, as the recipe suggests, or skip the bread and enjoy them without for a lighter dinner.
Provided by Yasmin Fahr
Categories dinner, weekday, burgers, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
- In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
- While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
- Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.
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