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Inside-Out Cheeseburgers

Inside-Out Cheeseburgers
This Recipe Is:

WebMD Recipe from EatingWell.com

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
Prep: 20 minutes | Total Time: 35 minutes
  • 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
Instructions
  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.)

Nutritional Information

Makes: 4 servings
  • Calories264
  • Fat16 g
    • Saturated fat7 g
  • Cholesterol89 g
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein26 g
  • Sodium186 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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