Cheese Stuffed Burgers

Summer is officially coming. It is 80 in LA today ya’ll. For those who are still experiencing chilly weather, or are just coming into your winter (Aussie friends) sorry, but I’m not sorry. Warm weather is here and what better way to celebrate than with barbeque?

A couple weeks ago at Fried Food Saturday, I got my experiment on with things that sizzle in the fryer as well as things that make you drool while they grill.

Normally, I am a traditionalist when it comes to hamburgers. I don’t usually like cheese or anything but the standard lettuce, tomato and ketchup. However, every once in a while I crave a delicious and decadent bacon and blue burger.

You can obviously buy already made patties and just melt the cheese onto the burger and then add the other ingredients, but where is the fun in that? The burger is definitely twice as good when handmade and stuffed with the cheese.

Plus, the twenty minutes of extra work is totally worth the surprised and impressed look on your guest’s faces when they get a big, warm, juicy mouthful of unexpected... cheese.

Dirty.

And delicious.

You will need...

2 lbs ground chuck or serloin
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon fresh pepper
12 ounces blue cheese or shredded cheddar cheese (you could really do this with any good melting cheese)
4 large buns (or 8 slider buns)
Your favorite toppings (caramelized, bacon, iceberg lettuce, tomatoes, sliced onions, avocado, barbeque sauce, ketchup, mustard)


Start by mixing the meat, garlic, salt and pepper well. Then divide the mixture into either 8 even sections (or 16 if you are doing sliders).


Take a section and roll it into a ball. When it is in a ball, use your palms to flatten it into the bottom half of the burger patty.



Fill the center with a decent amount of cheese, but be careful to not over stuff. About 3 ounces (or ½ for sliders) will be good.



Take a second section, roll it in a ball and then flatten it to make the top of the patty. Place it on top of the bottom patty and cheese and then press down the edges to make it one connected patty.

Repeat the process with the remaining sections of meat.


Preheat your gas or charcoal grill. When the grill is nice and hot, cook the patties for 2-4 minutes per side (depending on your desired doneness). In the last 30 seconds, make sure to toast your buns.

Dirty.

I would love to show you amazing pictures of how beautiful these burgers turned out. But, we were drunk. So here is the best we got.


But take my word for it, they were scrumptious. Drunk or sober.


Love and Beer Floats
Angela