Inside-Out Cheeseburgers
Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.
Ingredients
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1/4 cup shredded Cheddar cheese
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1/4 cup shredded Gruyere cheese
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1 pound 90%-lean ground beef
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1 tablespoon Worcestershire sauce
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1 1/2 teaspoons paprika
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1/4 teaspoon freshly ground pepper
Directions
1.
Preheat grill to medium-high or preheat the broiler.
2.
Combine Cheddar and Gruyere in a small bowl.
3.
Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4.
To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
Tip:
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Nutrition information
Calories 250, Total Fat 15 g, Saturated Fat 7 g, Monounsaturated Fat 6 g, Cholesterol 74 mg, Sodium 164 mg, Carbohydrate 2 g, Protein 25 g, Potassium 264 mg. Daily Values: Calcium 15%, Iron 15%. Exchanges: Medium-Fat Meat 3.5
Percent Daily Values are based on a 2,000 calorie diet
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