Side Pannel
Stuffed Hamburgers Plus
Ingredients List
- 2 lb Lean Ground Beef; Use Ground
- Chuck, If Possible
- 6 oz Sharp Cheddar Cheese
- Barbecue Sauce Of Choice
Directions
Shape the meat into 12 thin patties, pressing them just enough to make the
meat cling together. Cut the cheese into slivers and arrange on half the
patties, leaving space to seal the edges. Place the remaining patties over
the cheese and press the edges firmly to seal. Grill 4 to 5-inches above
hot coals until browned on both sides, turning as needed to cook evenly.
Cook until done as desired, about 10 minutes total cooking time for rare.,
12 to 15 minutes for medium, and 15 to 18 minutes for well done. Serve hot
on toasted buns with catsup, mustard, pickle relish, or other condiments.
OTHER FILLINGS:
Cheese spreads: Pepper flavored, herb flavored, or chive cheese. This is a
good way to use left over party cheeses.
Butter blended half and half with crumbled roquefort or other blue cheese;
a flavored butter, 6 tb soft butter blended with 1 to 2 tbls Dijon-style
mustard or prepared horseradish. Mushroom and shallots sauteed in butter,
thinly sliced tomato or green pepper rings; sliced onions both raw and
cooked.
meat cling together. Cut the cheese into slivers and arrange on half the
patties, leaving space to seal the edges. Place the remaining patties over
the cheese and press the edges firmly to seal. Grill 4 to 5-inches above
hot coals until browned on both sides, turning as needed to cook evenly.
Cook until done as desired, about 10 minutes total cooking time for rare.,
12 to 15 minutes for medium, and 15 to 18 minutes for well done. Serve hot
on toasted buns with catsup, mustard, pickle relish, or other condiments.
OTHER FILLINGS:
Cheese spreads: Pepper flavored, herb flavored, or chive cheese. This is a
good way to use left over party cheeses.
Butter blended half and half with crumbled roquefort or other blue cheese;
a flavored butter, 6 tb soft butter blended with 1 to 2 tbls Dijon-style
mustard or prepared horseradish. Mushroom and shallots sauteed in butter,
thinly sliced tomato or green pepper rings; sliced onions both raw and
cooked.
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