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.
|Prep Time:||20 minutes|
|Ready in:||35 minutes|
|Ease of Prep:||Easy|
|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|
- 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.
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.)
Health Advantages: low calorie, low carb, low sodium, healthy weight.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||250 cal||Carbohydrate Servings:||0|
|Carbohydrates:||2 g||Dietary Fiber:||0 g||Cholesterol:||74 mg|
|Fat:||15 g||Sodium:||164 mg||Saturated Fat:||7 g|
|Protein:||25 g||Potassium:||264 mg||Monounsaturated Fat:||6 g|
|Nutrition Bonus:||Zinc (37% daily value), Calcium (15% dv), Iron (15% dv).|
|Exchanges:||3 1/2 medium-fat meat|