Cheddar Cheese-Stuffed Burgers

So good. Made on stove with grill pan. Best burgers I've made inside, ever.

• tiggy330

• 1/16/2011

Good idea for burgers with a bit of a difference. After reading these reviews I cut the very sharp cheese I was using into squares about 1 1/2" square and 1/2" thick, and molded the burger mixture around them. I lightly floured the outside of the finished burger and chilled them well to help them hold together for the barbecue. Some minor problems with cheese leaking at the very end but otherwise pretty good. It inspired me to make a batch of meatballs mixing grated parmesan in with the meat as well as putting a small cube in the middle - -excellent. Can never have too much cheese!

• FionaMurphy

• London, UK

• 5/24/2007

Even though I, too, had a messy cheese issue, I would make this again and be more careful assembling the burgers. The recipe easily doubled although, for personal tase, I would add a little less onion. Good, clean flavor. This recipe is a keeper.

• ljdc

• River Vale, NJ

• 4/4/2007

A creative way to add more cheese to my burger!

• ESober

• VA

• 12/11/2006

Awesome and easy to prepare. Next time we will try blue cheese. Lots of possibilities with this recipe.

• Anonymous

• Raleigh, NC

• 6/5/2006

This recipe and the reviews inspired me to use the idea to make cheese stuffed meatballs. I added some finely chopped garlic, some fresh breadcrumbs and an egg yolk to the meat mix, then formed balls, pushing a cube of cheese inside each one. I chilled them for half an hour before cooking them and I had no cheese leaks. Taste great with or without pasta and kids love 'em!

• Anonymous

• London, England

• 5/22/2006

so good. i used pepper jack cheese, cut into small chunks. i added a bit more seasonings, some hot pepper. it was delicious, perfect summer fare!

• black truffle

• seattle, WA

• 5/26/2005

When I make them again, I would likely use a little less Worcestershire. Otherwise they were great.

• Anonymous

• London, ON Canada

• 1/3/2005

昨晚我做了28个馅饼,这道菜an impromptu end of summer party. They received rave reviews even from those that were not hamburger eaters. These will become a staple for our grill. A food processor is a must for the large quantity though! I cut back on the onion a bit, too. We had an assembly line of stuffing. My husband made loosely shaped patties and my neighbor and I stuffed. She stuffs a lot of breads and things and she suggested we start from the center of the flat side of the pattie and form a large well (almost a basket), fill with cheese, fold the sides over, pinch together and pat and gently toss with light hands to form the pattie. It really worked well, went fast, and no cheese leaked on the grill.

• Alyson

• Westport, CT

• 8/29/2004

Instead of trying to form a hole in the patties and covering it back up, I made 4 thin patties, put the cheese on one and sealed with another. Added crumbled cooked bacon to the meat for an extra flavor treat.

• Anonymous

• Idaho

• 7/29/2004

We are not hamburger eaters -- in fact, we couldn't recall the last time we grilled hamburgers in the 20 years we've lived here. That will now change. These hamburgers were awesome, and no doubt this recipe will become a barbecue standard at our house. Even my 16 year old daughter ate three -- without buns, of course. One concern was that we used a mere fraction of the cheese called for, so we must have done something wrong. The recipe calls for "dividing the meat into two sections" and stuffing with cheese. That didn't make a lot of sense to us, so we made two equal sized balls of hamburger, stuffed each with cheese, and then married them together into a pattie. One note: we didn't use the English muffins, but instead substituted Pepperidge Farm whole wheat buns with sesame seeds that were terrific. A+ overall!

• Anonymous

• Bethesda, Maryland

• 7/3/2004

Just watch out! The cheddar will probably leak out onto your grill/bbq and make a mess. Just be prepared for the cleanup! I tried to use less cheese to prevent the "fallout" of cheese, but it still didn't help. I found it easier to split your burger ball into twos and flatten both sides. Dig an indentation into the larger of the patties and insert the cheese. Then cover the patty with the remaining patty and seal it. This way, the cheese will stay inside the patty when you flatten it out.

• Anonymous

• Toronto, ON

• 6/9/2004

Wonderful "burger" recipe...used lean ground beef and added some chopped garlic then BBQ'd on charcoal grill...easy and delicious

• Anonymous

• Massapequa, NY

• 12/30/2003

I am usually not a big burger fan but these are great. I made them exactly how the recipe said to. I have had many repeat requests from my family to make the burgers again and again!

• Anonymous

• Boulder, CO

• 7/10/2003

This was terrific!!!! Wasn't sure you could improve on the basic burger, but I'll be doing these from now on. However, I'm skipping stuffing the cheese, as you can't put too much without it falling out. I'll put it on top instead. Also wasn't sure I'd like the English muffins, but again, it was a nice, unexpected change. Delicious!

• Anonymous

• Lafayette, CO

• 7/5/2003