INSIDE-OUT CHEESEBURGER
Try our Inside-Out Cheeseburger where tasty cheese melts into the patty. Cookout guests will love the unique burger flip of the Inside-Out Cheeseburger.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Shape meat into 8 (1/4-inch thick) patties. Top each of 4 patties with 4 Singles pieces; cover with remaining patties. Pinch edges together to seal.
- Grill burgers and onions 6 to 7 min. on each side or until burgers are done (160ºF) and onions are tender.
- Fill buns with burgers, onions and remaining ingredients.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 480 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 6 g, Protein 25 g
INSIDE OUT BURGER
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F
- Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
- In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.
- Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.
- Over medium-high heat, heat a large skillet with grapeseed oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
- Remove from the oven and serve on a sesame seed bun.
INSIDE-OUT CHEESEBURGERS
You'll never want a regular, cheese-on-top burger again once you taste these gooey, surprised-filled patties.
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In medium bowl, mix beef, chile pepper powder, salt and pepper. Shape mixture into 8 patties, 1/2 inch thick. In center of each of 4 patties, place 2 tablespoons cheese. Top with remaining patties; press edges to seal.
- Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until thermometer inserted in center of patties (inserted in meat, not cheese) reads 160°F. Serve burgers on buns with lettuce and tomato.
Nutrition Facts : ServingSize 1 Serving
INSIDE-OUT BACON CHEESEBURGERS WITH GRILLED GREEN ONION MAYO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill pan over high heat.
- In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
- Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.
- Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving.
- Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste.
- Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.
KILLER INSIDE OUT BURGER WITH WORCESTERSHIRE TOMATO KETCHUP
Steps:
- In a medium pan over medium to high heat, add bacon and onions, cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Remove the bacon mixture to a paper towel-lined plate to drain and cool.
- Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties.
- Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in a 250 degree F oven for 10 minutes.
- Remove from oven, place onto rolls and serve with Worcestershire Tomato Ketchup.
- In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes.
- You can either serve the ketchup chunky or puree it in a blender first and serve it smooth.
INSIDE-OUT BACON CHEESEBURGERS
Put all the great burger toppings on the inside with this Inside-Out Bacon Cheeseburger. Our Inside-Out Cheeseburger recipe makes four servings.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix meat and 2 Tbsp. dressing; shape into 8 thin patties. Combine remaining dressing and bacon. Spoon onto centers of 4 patties; top with Singles quarters and remaining patties. Pinch edges together to seal.
- Grill 7 to 9 min. on each side or until burgers are done (160°F).
- Fill buns with lettuce, burgers and tomatoes.
Nutrition Facts : Calories 460, Fat 28 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 80 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
INSIDE-OUT CHEESEBURGERS
Made these for lunch - delicious! I just love love the taste of melted cheese in a hamburger! I served this with grilled veggies (red and yellow peppers and sliced zucchinis) that I marinated in Italian dressing for 30 minutes and then grilled on the BBQ. Mmmmm!
Provided by Redsie
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium-high.
- Combine Cheddar and Mozzarella (or Gruyère) in a small bowl.
- Gently mix beef, Worcestershire, paprika, ground pepper and Montreal steak spices in a large bowl, preferably with your hands, without overworking.
- Shape into 8 thin, 4-inch-wide patties.
- Mound 2 tablespoons of the cheese mixture on each of the 4 patties, leaving a 1/2 inch border.
- Cover each with one of the remaining patties. Crimp and seal the edges closed.
- To grill: lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well (be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out).
Nutrition Facts : Calories 234.2, Fat 13.8, SaturatedFat 6.1, Cholesterol 81.1, Sodium 161, Carbohydrate 1.5, Fiber 0.3, Sugar 0.6, Protein 24.6
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4.3/5 (41)Category Entrées,SandwichesAuthor Grace ParisiTotal Time 35 mins
- 1. In a medium skillet, cook the bacon over moderately high heat, until crispy, 6 to 7 minutes. Drain, cool, and finely crumble. Transfer to a bowl and add the cheese and scallion.
- 2. Form the beef into twelve 3-inch patties and season with salt and pepper. Divide the cheese mixture between 6 patties. Top with the remaining patties and pinch to seal the edges completely. Flatten to 4-inch burgers and brush lightly with oil.
- 3. Light a grill and oil the grates. Grill the burgers over high flames for 6 to 8 minutes, turning once for medium-rare. Toast the buns, top with lettuce, tomato, and condiments and serve right away.
- Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016. Follow her on Instagram and Twitter.
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