May 24, 2013

Cheese Stuffed Burgers


Hi there. There is something you should know about me...I love a good burger. Like, to the extent that if I go out for dinner and end up ordering a burger, I'm having cheese on it, bacon too and I'll pay extra for avocado! I have zero shame in this. Yeah my burger may end up being pretty pricey but it is so worth it. Spoil yo'self.

Burgers are not something we eat very often but when we do they go straight onto the BBQ. A barbecued burger is delicious, for me it has got to be one of the most satisfying things to eat. I love the charcoal grill marks that get branded onto the burgers as they cook and then the cheese goes on to melt, the buns get toasted...it is just a great time! 


Dad was searching around Amazon for a burger press the other day. He found one for €3, went to the checkout and it ended up costing €20...€17 for delivery. You have got to be kidding me! We can live without a burger press! Anyway, all the talk of burgers got me in the mood to make some.  We usually buy burgers from our butcher, keep them in the freezer and pull them out on a day that looks like it is going to be good for BBQ. 

I have a little bit more time on my hands at the moment, you may or may not know, I'm finished college! So, I decided to make my own burgers....and stuff them with cheese. I'm sorry/not sorry. Most of the time cheese goes on top of a burger, you're already having it...so why not take that cheese and stuff it inside?? Get it all up in that burger. 


It is unbelievable biting into these burger...especially if the people you are eating them with are unaware of their molten centre. I have cut the burger in half to show you the oozing cheese but I have a rule when it comes to burgers, and pizza for that matter. No knife and no  fork can be involved. 

It has got to hand held, embrace your inner cave man self!

Enjoy, 

Holly, x

p.s these burgers would go incredibly well with this coleslaw and/or this malt and these chips!


Finely dice the onion, crush or grate the garlic and chop the parsley.


Chuck the onion, garlic and parsley on top of the meat with the chilli flakes, horseradish, salt, pepper and an egg.


Mush the mixture together until everything is well incorporated and divide the mixture evenly in two.


From one half of the meat make 8 meatballs. Flatten each meatball, making a small hollow in each centre.


Fill each centre with 30-50g of cheese. I used grated red cheddar and sliced brie. Use whatever you like here, crumbled blue cheese would be hella good. 

Not feeling the cheese? Leave it out. It's all good. 


Looks like a cheesey checker board.....That should definitely be a thing!


With the remaining meat, make another 8 meatballs and flatten them out...


...and lay over the cheese.


Pick up each burger, crimp the edges to secure the two meat halves together and form the burger into a nice neat shape. 

Repeat with all the burgers and chill in the fridge for 20 minutes. 

Recipes, makes 8 burgers

950g Minced Steak
1 Medium White Onion
2 Garlic Cloves
Pinch Chilli Flakes
2 Heaped Teaspoons Horseradish
1 Tablespoons Fresh Parsley
1 Egg
1 Teaspoon Salt
3/4 Teaspoon Cracked Black Pepper
240-400g Cheese e.g Grated Cheddar, Crumbled Blue or Sliced Brie (30-50g of cheese per burger.)

To Serve

Burger Buns
Sliced Tomato
Sliced Onion
Pickles
Mayo/Ketchup/Relish

Line a baking sheet with 8 squares of baking paper.
Place the mince into a bowl.
Finely dice the onion, crush or grate the garlic and chop the parsley.
Place the onion, garlic, parsley, chilli flakes, horseradish, salt, pepper and egg on top of the mince.
With clean hands, mush the ingredients together until combined-don't overwork the meat.
Divide the mixture in two.
Taking one half, make 8 even sized balls of meat.
Flatten out each of the balls, making a little hollow in the centre.
Fill each hollow with 30-50g of cheese.
With the remaining meat, make another 8 balls of meat.
Flatten out each ball and cover the cheese.
Pick up each burger, crimp the edges with your fingers to secure the two halves and form the burger into a neat shape.
Place in the fridge to chill for 20 minutes.
BBQ, bake, fry or grill for 10-15 minutes or until cooked through.

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