Seattle is finally enjoying some sun after days of rain with more on the horizon. When it’s sunny, Seattleites flock to the outdoors and the smell of charcoal wafts through the neighborhoods. When I catch that smell I start thinking of burgers. Cheese stuffed burgers to be exact.
Burgers stuffed with cheese is the savory equivalent of a jelly donut. You get a crisp bun, meat that is positively juicy – no medium-well only at our house – and gooey, hot cheese filling in the middle. Forget the ordinary burgers, once you start stuffing your meat you’ll never go back. (For the slider version of this savory treat, check out my recipe in the Nudie Foodies: Food Bloggers Peel for Japan cookbook.)
Cheese Stuffed Burgers
Ingredients: Makes 4
- 1.25 pounds of ground beef. Minimum fat of 7% but you can go higher if you like.
- Cheese: grated or broken into pieces. We like Cougar Gold Cheddar, Beecher’s Flagship Cheddar and Rogue Creamery Smokey Blue Cheese.
- Hamburger buns (buy or make your own, just make sure they are not too squishy);
- Waxed paper.
- Onions: either raw or grilled, I prefer the carmelized taste of grilled onions;
- Variety of condiments (mustard, mayo, but no ketchup please, it overwhelms the taste).
Step One: Get Your Grill Going (For Charcoal Grills Only)
If you’re a fan of the gas grill, skip on down to Step Two, but if you’re charcoal grill fans like us, you’ll want to get your grill going before you start assembling your stuffed burgers. Unlike traditional burgers, stuffed meat requires indirect or slow heat. We get our charcoal going and let the coals heat for about 20 minutes before putting the burgers on the grill.
Step Two: Forming and Stuffing the Hamburger Patties
Each stuffed burger requires two thin patties. So for four burgers, you need eight patties. Roll your meat out as thin as a pie crust and then use a glass to make patties of matching size.
On four of the patties layer your cheese in the middle of each patty. Be generous with that cheesy filling. Once your cheese is in place put another patty on top and crimp the edges of the two patties together to seal the cheese inside the meat.
Step Three: Start Grilling
Now that your stuffed burgers are assembled, it’s time to get them on the grill. You want to cook on low or indirect heat so the cheese can melt.
15-20 minutes is optimal for achieving volcanic, cheesy, fabulousness. During the last few minutes we like to spray our hamburger buns with a decent coating of olive oil and throw them on the grill. Once everything is cooked, take it off the grill and assemble as you see fit. With a blue cheese filled burger I favor onions (raw or grilled) and Maille’s chocolate-mustard – my homage to Paris.
And one last but vital note – there is an art to eating a stuffed burger, go slow and hold the back of the burger down so the cheese doesn’t go exploding out the back when you take that first bite 😉