what’s on the inside matters
This is so true, not only with people I’ve come to find, but sometimes even in our very kitchens. It’s summer and grilling season is in full swing. Now there are delicious burgers in every variety, but I make mine a little deceiving. They’re still beef and there’s still a bun, but the delicious cheese my friends, isn’t anywhere in sight. Well, until you cut that baby in half!
Cheese Stuffed Burgers are an indulgent favorite, and by adding caramelized onions, now we’ve got something even better.
We’re going with grass-fed, hormone-free ground beef. 85% lean is just enough fat to keep these guys moist. Though a middle full of cheese helps too… I like to use fresh buffalo mozzarella & pepper jack on the inside. If you’re not into beef, I also make these with ground turkey sometimes and they still taste great! The caramelized onions…prepare yourself, they’re so delicious you’ll be hoarding them all, so I recommend making a little extra if you’re serving a crowd.
Roll up thy sleeves, and let’s get the cheesy patty packing going in full effect…
LB's Cheese-Stuffed Burgers with Caramelized Onions
Summer grilling just got a lot more fun with cheese stuffed burgers with caramelized onion. These might be a little messy, but they're so worth it!
What to get...
For the Onions:
- 1 sweet, white onion, thinly sliced
- pinch of kosher salt
- 3T extra virgin olive oil (EVOO)
- 1 tsp white wine vinegar
- 1 T white wine
For the Meat Mix:
- 1.5 lb ground beef, 85% lean, I opt for grass fed
- 3 T sweet white onion, chopped well
- 1T fresh garlic, chopped
- 1T spicy brown mustard
- 1T Worcestershire sauce
- 1/2 tsp coarsely ground black pepper
- 1/4 tsp kosher salt
- dash cayenne pepper
- couple dashes dried thyme
- dash seasoning salt
- The Other Stuff:
- Fresh bakery hamburger buns
- sliced pepper jack cheese & fresh buffalo mozzarella
- sliced tomato
- cornichons or dill pickles
What to do...
Make Meat Mixture:
- In mixing bowl combine ground meat, and all ingredients above, mixing well. Set aside in fridge until about 15 minutes before your ready to make patties and skillet grill.
Caramelize the Onions:
- In medium skillet (I use non stick), on stove heat up 3T EVOO.
- Add sliced onion & pinch of kosher salt, heat on medium-low till onions start to wilt.
- Stir-up onions in pan and add dash some of the white wine to help caramelize.
- Continue to cook slowly till onions brown and soften (but not burn) ,about 10 mins.
- To browning onions, drizzle with the white wine vinegar and stir briefly.
- If you need to deglaze pan, can add more wine.
- when onions are done, set aside and cover to keep warm.
Stuff & Cook Burgers:
- Cut cheese into slices, then smaller 1" squares.
- On clean working surface or on wax paper, make small/thinner than usual hamburger patty with edges slightly fatter than middle.
- Make a second (this will be two sides you form the one stuffed patty from).
- In center of first place the two types of cheeses, enough to fit but not leak out (I had about 3 squares of pepper jack & 2 squares of the mozzarella).
- Place second patty ont first with cheese in center and seal edges, by meshing meat together, well!!
- Mold patty evenly by hand. Repeat for additional patties.
- In large, flat skillet or grill pan, add a couple T EVOO and preheat.
- Add patties and cook on medium flipping halfway through, (depending on thickness, mine were done in about 10 min.
- On bottom bun place ~1 tsp mayo, ketchup and a lettuce leaf.
- Add burger patty & ample caramelized onions.
- Finish with top bun, adding more mayo & ketchup as desired!
Seal-up the patty well at the edges to keep form having a cheese leakage on the pan when cooking! Also, these are better suited for a grill pan or skillet on stove, as they are just a bit more delicate all stuffed-up with cheese!
The caramelized onions are an easy and must-have addition. They may take longer to cook than you think initially, but as long as they continue to brown and not burn, you're all good!
from the kitchen of www.dinnervine.com
It’s crucial to make a solid seal of the two patties around our cheesy bounty, or you’ll have a molten eruption in the pan. And it just gets hard to work with from there. You can use any cheese you like, though I strongly recommend the combo of fresh mozz plus pepper jack! With all that stuffing this meal is pretty messy. Like the Carl’s Jr. $6 Burger Commercial kinda messy, though without any of the scantily-clad women on the hood of a car. That just seems too logistically difficult. So, I’d bust out the extra paper towels & refrain from eating on the white linens when tackling this one …
You can opt for a burger-solo dinner, and I did since I made the patties so big, but if a side dish is needed, our recent Rosemary & Romano Oven-Baked Fries would be perfecto.
Skip the burger place down the street, with an even better burger at home! I hope you give these a try & enjoy as much as I do.