Thursday, May 21, 2009

Where's the beef?

In the tradition of Memorial Day weekend, we are having a barbque. It's just going to be the three of us, plus maybe a few friends. Now that I have an idea of a moving date I don't want to do anything big. I'd rather wait until we're in our new house and then really throw a huge party.

I was perusing the yahoo main page I came across a recipe for these, Inside out cheeseburgers. Don't they just look delicious? I can't wait to try them this weekend. I had it in my head for a while that I was going to write a cookbook that was 365 different hamburger recipes. Besides getting stumped after 34, I found several different versions of this book written by other people. Isn't it always the way? Come up with a good idea and someone's beaten ya to it. Owell... I had fun experimenting.

1. Ingredients

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
Nutrition Info
Per Serving
Calories: 304 kcal
Carbohydrates: 1 g
Dietary Fiber: 0 g
Fat: 19 g
Protein: 30 g
Sugars: 0 g
About: Nutrition Info
Powered by: ESHA Nutrient Database

2. Cooking Directions

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 (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.
Yield: 4 servings

3. Still Hungry?

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.

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.)


Practically Perfect... said...

Oh my goodness, I'm at work right now and I'm starving! I want one of these this instant!

Nanny Goats In Panties said...

This sounds sooooooo good. I'm drooling already. Got a napkin?