Cheese Stuffed Burgers

"Agrajag" (Agrajag) 09/30/2015 at 10:11 • Filed to: cooking with agrajag, foodlopnik

7

27

!!!error: Indecipherable SUB-paragraph formatting!!! inside.

Things needed:

ground beef (85/15 preferred) roughly 2.5lbs made 7 burgers.

Salt and pepper, or what other seasoning one likes.

Your preferred cheese. !!!error: Indecipherable SUB-paragraph formatting!!! works well because it is stable at high temperatures. !!!error: Indecipherable SUB-paragraph formatting!!! Not so much.

Step 1:

Salt and pepper the beef. This is at your discretion, but I apply a layer of both before kneading the beef.

Step 2:

Knead beef. This is an important part. Too often I see people just grab a handful of beef and slap into a patty shape only for it to fall to pieces while cooking. Basically squish it together until there are no more tendril pieces. I work it into a log shape before separating. Then break off into even sized pieces. I will roll them into a ball before flattening. Each piece will need to be broken into two for this purpose.

Step 3:

Make the patty. Begin by pressing into hand. This helps with overall structural integrity. Continue this until you get the general shape.

You want to get the pieces as thin as possible, so next place patty on a plate and press outward with fingers.

Should be about this thin.

Comparison: Normal non-stuffed burger on right, thin patty on left.

Step 4:

Cut the cheese. !!!error: Indecipherable SUB-paragraph formatting!!! . I make the slices about 3/16 of an inch.

Step 5:

I didn’t get any pictures for this part because I forgot to. Pretty much, place cheese on patty leaving about 1/2” border. Place other patty on top and work edges together to seal in cheese as best as possible.

Step 6:

Fry or grill. Whatever method is at your disposal.

Then add condiments/toppings of choice. I did one with horseradish and one with mustard.

Enjoy.

Supreme Chancellor and Glorious Leader SaveTheIntegras > Agrajag 09/30/2015 at 10:13

3

This is exactly the content I wanted when I made an oppo account. Thank you

Daily Drives a Dragon - One Last Lap > Agrajag 09/30/2015 at 10:14

2

That looks really good. Now when’s lunch?

RamblinRover Luxury-Yacht > Agrajag 09/30/2015 at 10:20

3

Salt and pepper the beef.

Inb4

Patrick Nichols > Supreme Chancellor and Glorious Leader SaveTheIntegras 09/30/2015 at 10:25

2

It may not be the reason I came, but it is the reason I stay.

phenotyp > Agrajag 09/30/2015 at 10:28

1

Oh man. The first time I grilled up some stuffed burgers, a couple (sheltered, obviously) people thought I was a wizard or something.

Scary__goongala! > Agrajag 09/30/2015 at 10:28

3

Muenster is stable at high temps? Does it dissperse heat quickly? Have you noticed any fade after continued laps?

Patrick Nichols > Agrajag 09/30/2015 at 10:28

1

Shared to Hackerspace for more people to experience this

Mattbob > Agrajag 09/30/2015 at 10:32

1

you shut your mouth... Right now... You have just made me soooo hungry.

Mattbob > Scary__goongala! 09/30/2015 at 10:34

3

If you go for drilled and slotted muenster, I hear it holds up a lot better for hard laps, but can have long term reliability problems.

Highlander-Datsuns are Forever > Agrajag 09/30/2015 at 10:34

1

We call these a Juicy Lucy, I guess it was invented in Minneapolis, MN. I think there was an episode on Triple D. Kind of a task to make but supper good to eat.

Scary__goongala! > Mattbob 09/30/2015 at 11:06

0

Hmm I’m definitely using the wrong stuff then.

CKeffer > Agrajag 09/30/2015 at 11:11

1

last time I did these I also added some mushroom slices inside the patty along with the cheese, and they turned out awesome!

Mattbob > Scary__goongala! 09/30/2015 at 11:29

0

What are you using? I usually go for a sharp cheddar. Its a bit harder material so it tends to last longer, but for every day use, it has enough bite to do the job.

Chariotoflove > Agrajag 09/30/2015 at 11:32

1

I do this. It can get messy, but it's worth it. Damnit, now I'm hungry.

Agrajag > CKeffer 09/30/2015 at 11:33

1

Not a mushroom fan, but I did this once with bacon on the inside and grilled cheese sandwiches as buns. Almost died.

Scary__goongala! > Mattbob 09/30/2015 at 12:05

0

Gouda. The performance is just fine but it squeaks a lot before it reaches operating temperature. It also leaves to much cheese dust behind.

OPPOsaurus WRX > Agrajag 09/30/2015 at 12:10

1

I did this with jalepenos, pepperjack cheese and onions. I used 2 lbs of ground beef and made 2 burgers. The first bite in I got melted chese all over my lip and had a burn for a couple days. Still was delicious.

square cuz square bun

Agrajag > OPPOsaurus WRX 09/30/2015 at 12:13

0

Did you finish it in one sitting? By the end of my second burger I had severe meat sweats.

V12 Jake- Hittin' Switches > Agrajag 09/30/2015 at 12:47

2

Jucy Lucy !!

OPPOsaurus WRX > Agrajag 09/30/2015 at 13:17

1

yep. i dunno if i should be proud of that or not, but i did it

Agrajag > OPPOsaurus WRX 09/30/2015 at 15:22

0

Proud. Definitely proud.

wkiernan > Agrajag 09/30/2015 at 15:31

0

Knead beef. This is an important part.

Oh go on. You don’t knead beef, you just whant beef.

... > Patrick Nichols 09/30/2015 at 22:07

0

I don’t even eat beef but I enjoy looking at pictures like this, so thank you.

Teleny > Agrajag 10/01/2015 at 08:02

1

I can remember that in the early 70’s, Land-O-Lakes published a recipe where you put a very cold butter pat inside, with some parm cheese. Ah, those were the days...Nice people can eat low carb again, though I won’t vouch for the calorie content!

Agrajag > Teleny 10/01/2015 at 09:18

0

What is a butter pat? Is it just a large slice of butter?

Teleny > Agrajag 10/01/2015 at 14:45

0

a slice of a stick of butter about a quarter inch in thickness.

Agrajag > Teleny 10/01/2015 at 15:42

0

I’m not sure how I feel about that. I’ve always wanted to try pan frying burgers in butter though.