CheddarStuffed Jalapeno Burger
Prepare barbecue (medium-high heat). Combine meat, onion, parsley, Worcestershire sauce, salt and pepper in medium bowl; blend well. Divide meat mixture into 2 equal portions. Shape each into ball.
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To make the slaw: Mix the cabbage, carrot, onion, dried cranberries, and apple in a large bowl. Season with salt and pepper, and let rest for a few moments. Whisk the mayo, vinegar, and brown sugar in a small bowl until the sugar is dissolved. Pour over the cabbage mix and toss to coat. Refrigerate until needed.
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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.
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These cheese stuffed burgers are known as a Juicy Lucy! Cheddar cheese is sandwiched between two meat patties and grilled to perfection! Serve your burgers with Homemade Potato Salad, a Loaded Chopped Salad, or Homemade Onion Rings for a full meal!. This post was originally published April 28, 2014.
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Repeat with remaining patties. To one of the thin patties, top with 1/8 cup cheddar cheese, a tablespoon or two of the onions, and another 1/8 cup cheese. Leave a border around the patty. Top with another thin patty, pressing the edges of the top and bottom patty together to seal well. Shape into a thick burger patty.
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Heat a medium skillet or non-stick pan to medium-high heat. Add bacon strips, cook for 3-4 minutes without touching. Rotate and cook other side 2-3 minutes, or until slightly crispy. Remove from heat, drain off excess oil, and break bacon into chunks. Divide meat mixture in half for each burger.
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Instructions. Preheat grill to medium or oven to broil on high. In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno. Combine meat, salt & pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take ¼ of the cream cheese mixture and flatten it into a pancake shape.
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Wipe out the bowl. Add the vinegar, sugar, mustard seeds, 1 cup of water and 1 tablespoon of salt. Add the cabbage to the vinegar mixture, toss to coat and place a plate on top to keep it.
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Add cubed cheddar cheese to ground beef. Use hands again to fold the cheese into the ground beef until they are evenly mixed into it. Once you have the ground beef mixture, divide meat into four or five parts (four if you want larger burgers, and five if you want smaller burgers), and roll them into balls.
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Mix together well. Roll the beef into 6 balls. Split each beef ball in half and flatten out to your preferred patty size. Place about 2-3 tablespoons cheese in the center of one patty, then top with the other patty and seal the edges by pinching and smoothing with your fingers.
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Divide the mixture into four sections and form each section into a ball. Set aside. Next, make the burgers: Sprinkle the beef with the salt and pepper and form it into four balls. Insert a cheese ball into the section of each ball and then flatten it into a patty that's about ¾ of an inch thick. Heat a cast iron skillet on medium heat.
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Instructions. 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.
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Instructions. Preheat the grill to 325 degrees. Chop a block of cheddar cheese up into very small cubes, 1/2 a cups worth. Add the salt and pepper to the meat.
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Repeat assembly with remaining patties/cheese/jalapeno. Season the outsides of the stuffed patties with salt and pepper. Brush the grill grates with oil. Grill the burger patties until browned and cooked to your preferred doneness, usually about 3-4 minutes per side for medium rare. Toast the hamburger buns if desired.
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1) In a bowl, mix together the ground beef, BBQ sauce, garlic, Worcestershire sauce, salt and pepper. 2) Form into 8 patties, make a divot in the center of each one and stuff with 1 Tbsp of the shredded cheddar, flatten them into a burger shape and place them on a plastic wrap lined plate. Cover with a bit more plastic wrap and pop them in the.
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Transfer to a platter. Season the patties with salt and pepper. Brush the griddle with the olive oil, add the patties and cook over high heat for 2 minutes. Flip the patties and cook for 2 minutes.
