Cheddar Stuffed Black Pepper Crusted Burgers Recipes

Steps:

• Fry bacon until crisp; crumble.
• Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
• Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
• Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
• Grill or broil for 3-4 minutes per side until done. We like ours well done.
• The last 2 minutes of cooking top patties with remaining bacon and cheese.
• Serve on buns.

Steps:

• Divide beef into 4 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.
• Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.

Steps:

• Combine ground meats in a large bowl.
• Season with Worcestershire, dry mustard, 2 tsp salt and mix until combined.
• Divide the meat into 6 equal portions and gently shape into a patty around a cube of cheese. Brush the patties all over with olive oil and make an imprint in the center of each patty with your thumb.
• Spread the pepper on a shallow plate and roll the edge of each burger in the pepper until coated.
• Preheat grill. Place burger on the cooking grate over direct medium heat.
• Cover and grill for 4 minutes. Turn and continue grilling for 3 to 4 more minutes for medium rare burgers.
• Top each burger with a slice of cheddar.
• Butter both sides of buns and grill over direct medium heat until lightly toasted.
• Serve burgers on rolls with desired toppings.

Steps:

• For mustard sauce, in a small saucepan over medium-high heat, bring the 1/4 cup of apple cider to a boil. Cook 4 to 5 minutes or until it's reduced by half. Remove from heat and let cool. Once cider has cooled, transfer to a small bowl; add mustard and tarragon. Stir to combine; set aside
• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• For burgers, in a large bowl, stir to combine ground sirloin, the remaining 1 tablespoon cider, and the onion soup mix. Form into 4 mini-patties; set aside. Spread cracked pepper on a plate. Carefully press both sides of burgers into cracked pepper.
• Place burgers on hot, oiled grill and cook 3 to 4 minutes per side for medium (160 degrees F). To serve, place hot burgers on toasted Kaiser rolls. Top with lettuce, tomato, onion, and mustard sauce.