Inside-Out Cheeseburgers

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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.


Prep Time: 20 minutes
Ready in: 35 minutes
Yield: 4 servings
Ease of Prep: Easy


Recipe Ingredients

  1/4 cup shredded Cheddar cheese
  1/4 cup shredded Gruyere cheese
  1 pound 90%-lean ground beef
  1 tablespoon Worcestershire sauce
  1 1/2 teaspoons paprika
  1/4 teaspoon freshly ground pepper


Recipe 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.


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.)

Health Advantages: low calorie, low carb, low sodium, healthy weight.