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Cheese-Stuffed Burgers

Cheese-Stuffed Burgers

A few special touches turn these burgers into a memorable meal. To save time, form the patties up to a day ahead and refrigerate, covered tightly with plastic wrap, until needed; then heat the grill, cook the burgers, and serve.

Everyday Food, July/August 2005 http://www.marthastewart.com/336866/cheese-stuffed-burgers
3
Rated
60100(21)21
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 8

Ingredients

    • 3 pounds ground beef chuck
    • 2 tablespoons plus 2 teaspoons Worcestershire sauce
    • Coarse salt and ground pepper
    • 4 ounces blue cheese (or other soft cheese, such as Brie)
    • Oil, for grates
    • 8 rolls or buns, split
    • 2 cups packed baby spinach
    • 2 beefsteak tomatoes, cut into 8 slices
    • Sauteed mushrooms (optional)
    • Grainy mustard (optional)
    • Roasted Red-Pepper Sauce (http://www.marthastewart.com/261373/roasted-red-pepper-sauce)

Directions

  1. Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.
  2. Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.
  3. Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.
  4. To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with mustard and Roasted Red-Pepper Sauce, as desired.

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