May I be the first to say that it took three attempts to develop these Cheese-Stuffed Burgers, many minutes staring lovingly into the oven and hoping the cheese didn’t ooze out. But I’m glad I have finally perfected the burger recipe here.
Oozing Cheese-Stuffed Burgers
- 650 grams beef mince
- 3 tablespoons Worcestershire sauce
- 2 cubes beef stock
- 4 medium burger rolls
Cheese Mix Ingredients
- 4 dessertspoons cream cheese
- 30 grams cheddar cheese grated
- Put all the burger ingredients in a bowl and mix well; it’s easiest using your hands to get right in there; once it’s suitably mixed, cover and leave at room temperature for 10 minutes.
- Add the cream cheese and grated cheese into a separate bowl and mix well, trying not to eat it all before using it in the burgers.
- Split the burger mix into 8 even parts and shape into thin(ish) patties; take a generous teaspoon of the cheese mix and place it in the centre of 4 of the patties. It’s best to do all this at once because you’re about to get your hand covered with raw meat.
- Take a cheesy patty and a not so cheesy one and ‘smush’ them together (it’s a technical term), making sure to squeeze the edges together so the burger becomes one solid ‘ball’ of meat with the cheese mix inside; I can’t stress enough how vital it is that you make sure that there are no holes in the burger- we don’t want that cheese mix escaping now do we?
- Once you have four good looking raw burgers, wrap them individually in foil and chill the raw burgers in the fridge for 20 minutes to firm up.
- Tidy up and preheat that oven to 180 degrees Celsius if you’re using a griddle for cooking your burgers, I’m not sure how long it takes to warm up or cook, but I’m sure you can figure it out.
- Pop the burgers on a grill pan and pop them on the middle shelf for 18 to 20 minutes until the burger is firm and juicy.
- Add any extra cheese mix on the toasted rolls and serve your burgers on top.