As the weather here in Georgia is getting warmer, lots of us can only think of cooking one way – on the grill! A lot of people hear “burger” and think “unhealthy.” But, if you use quality, low-fat meat, then it’s a protein-rich and delicious meal!
Do you hate when the cheese melts off of your burger when it’s melting on the grill? Instead of putting the cheese on top, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors! Make it even healthier by skipping the bun and using a lettuce wrap, or just eat it with a fork and knife.
Use any mixture of hard or semihard cheeses–Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.
4 servings | Active Time: 20 minutes | Total Time: 35 minutes
- 1/4 cup shredded Cheddar cheese
- 1/4 cup shredded Gruyere cheese
- 1 pound 90%-lean ground beef (ideally organic, grass-fed)
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons paprika
- 1/4 teaspoon freshly ground pepper
- Preheat grill to medium-high or preheat the broiler.
- Combine Cheddar and Gruyere in a small bowl.
- 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.
- To grill: Lightly oil the grill rack. 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.)
- Rainy-day option: 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.
Makes 4 burgers
Per serving : 264 Calories; 16g Fat; 1g Carbohydrates; 26g Protein; 0g Fiber; 186 mg Sodium