Look no further if you hunger for a really good burger. Seriously, these are fabulous. The secret to my delectable burgers is a savory ground meat mixture that makes all the difference between a burger you crave and one that’s just okay. Stuffed with your favorite cheese, these burgers are heavenly! But there’s more—it is summer, afterall. Two other delicious burgers to try are Cabernet Burgers, the creation of Weber Grills’ chef, Jamie Purviance. Trust me, Jamie knows what he’s doing. The other, Korean Kimchi Burgers, is in the June issue of Sunset magazine. It was developed by a colleague as part of an Asian-style grilling article.Print This Recipe
View my 90 second slideshow to see how to make these burgers.
Rita’s Heavenly Cheese-Stuffed Burgers
Prep time: 15 minutes Makes 6 divine burgers
|1-3/4||pounds lean ground beef|
|1/3||cup finely chopped red onion|
|1/3||cup finely chopped crimini mushrooms (baby bellas)|
|1/4||cup chopped parsley|
|1/4||cup Italian-seasoned dry bread crumbs|
|1||tablespoon minced garlic|
|2||tablespoons soy sauce|
|1/2||teaspoon fresh-ground black pepper|
|6||tablespoons crumbled Cheddar, bleu, or…!|
In a large bowl, combine the ground beef, onion, mushrooms, parsley, bread crumbs and garlic. Sprinkle with soy sauce, pepper and salt. To mix, cut into the meat with the edge of a large spoon or spatula until ingredients are just mixed. Do not over mix.
Divide mixture into six equal portions. One portion at a time, flatten meat in the palm of your hand, making a patty that’s about 4-1/2 inches across.
Cup your hand so that you can press into the meat to make generous indentation. Try to keep the meat the same thickness throughout when doing this. Place 1 tablespoon cheese in the indentation. Fold meat over cheese and press edges gently but securely to seal each burger well. Flatten burger a bit. Continue with remaining meat.
To grill: Preheat grill to medium, about 375ºF. Cook burgers 4–6 minutes per side with cover closed. To pan fry: Cook burgers over medium heat 4–6 minutes per side.
An original recipe by Rita Held Photo & styling by Suzanne Carreiro
Kitchen Note: Make a double batch of burgers and freeze: Wrap each prepared raw burger in plastic wrap. Place in a freezer bag and freeze. Thaw in the refrigerator about 8 hours before cooking.