Stuffed Beef and Cheddar Burgers
These juicy burgers hold a melted cheese surprise for each satisfying mouthful. Serve with lettuce and bacon or your favourite toppings.
Ingredients: (serves 4)
2 2tbsp tbsp(25 mL) (25 mL) water
1/4 1/4cup cup(50 mL) (50 mL) dry breadcrumbs
1 1small oniononions, grated
2 2tsp tsp(10 mL) (10 mL) Dijon mustard
1/2 1/2tsp tsp(2 mL) (2 mL) dried thyme
1/2 1/2tsp tsp(2 mL) (2 mL) salt
1/4 1/4tsp tsp(1 mL) (1 mL) pepper
1 1lb lb(454 g) (454 g) lean ground beef
1/2 1/2cup cup(125 mL) (125 mL) shredded aged cheddar cheese
4 4hamburger bunhamburger buns
In large bowl, beat egg with water; stir in bread crumbs, onion, Dijon mustard, thyme, salt and pepper. Add beef; mix just until combined.
Divide into quarters; shape into balls. With finger, make well in each ball; place one-quarter of the cheese in well. Press meat over to enclose cheese. Press into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes. Serve on buns.
Pork and Feta-Stuffed Burgers: Replace beef with pork; thyme with oregano; and Cheddar with crumbled feta. Top with sliced tomato and cucumber.
Chicken and Havarti-Stuffed Burgers: Replace beef with chicken or turkey, cooking to internal temperature of 175°F (80°C). Replace thyme with Italian herb seasoning; and Cheddar with tomato-basil Havarti cheese. Top with sliced tomato and fresh basil leaves.
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