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Thread: Inside-out Cheeseburgers

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    lulupalooza's Avatar
    Join Date
    Mar 2008
    Evans, GA

    Inside-out Cheeseburgers

    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
    Cooking 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. 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.
    *~ Laura ~*
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  2. Back To Top    #2

    Join Date
    Jul 2007
    Northern NJ
    I haven't tried it with your recipe, but I have been doing it for years. I love the taste. I will definitely try it with your recipe. Sounds good!

    21' AGP (10,400g)
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  3. Back To Top    #3

    Join Date
    Mar 2007

    Re: Inside-out Cheeseburgers

    Quote Originally Posted by lulupalooza

    In either case, let the burgers stand for 5 minutes before serving.
    Ok , dumb question, I am NO cook but why let stand for 5 minutes? (BTW, all my meat is cooked EXTRA WELL DONE 8) )
    27' Round AG, 17,200 gallons, sand filter

  4. Back To Top    #4

    Join Date
    May 2008
    North Carolina
    Oh let me! let me! - I just learned this last week on Top Chef -

    All meat needs a resting period to get the meat to cool off slightly and allow the juices to dissipate back to where they belong. If you don't, then you run the risk of drying out the outer portion of the meat and when you cut into all the juices run out and not stay in. Makes the meat less flavorful

    Side note - You really don't want to burn your tongue on all that yummy cheese do you?
    16 X 34 21,000 IG Vinyl Liner
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  5. Back To Top    #5

    Join Date
    May 2008
    Never heard of Gruyere cheese, gonna have to give that a try, sounds yummy!
    AGP, 21'x41'x52", Vinyl liner, Hayward Pro Series Sand Filter

  6. Back To Top    #6

    Join Date
    Mar 2008
    Central VA
    I like to rest my meat before cooking (say at least 1/2 hour at room temp) and then after cooking (maybe 15 minutes or so if it will hold the heat that long - and if I can wait! )
    It does seem to help the flavor, letting it 'rest.'
    Pool: 16x36, 16,800 gal., vinyl, sand filter, SWG & AquaCal Heat Pump
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  7. Back To Top    #7
    NCFlyersFan's Avatar
    Join Date
    May 2008
    NE North Carolina


    Quote Originally Posted by Countrygirl
    Never heard of Gruyere cheese, gonna have to give that a try, sounds yummy!
    It is a type of swiss cheese. One of my absolute favorites on burgers.
    13,000 gal AGP, Hayward X-Stream 100 sq ft cartridge, 1 HP Hayward Power-Flo Matrix Pump, all on two 6-hour on cycles per day. Baquacil to BBB convert.
    "It is necessary for us to learn from others' mistakes. You will not live long enough to make them all yourself." - Hyman G. Rickover

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