Inside Out Cheeseburgers Recipes

Steps:

• Preheat the oven to 400 degrees F
• Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
• In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.
• Combine the cheese into the cooled mushrooms and bacon mixture. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.
• Over medium-high heat, heat a large skillet with grapeseed oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
• Remove from the oven and serve on a sesame seed bun.

Steps:

• Heat gas or charcoal grill. In medium bowl, mix beef, chile pepper powder, salt and pepper. Shape mixture into 8 patties, 1/2 inch thick. In center of each of 4 patties, place 2 tablespoons cheese. Top with remaining patties; press edges to seal.
• Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until thermometer inserted in center of patties (inserted in meat, not cheese) reads 160°F. Serve burgers on buns with lettuce and tomato.

Steps:

• Preheat grill to medium-high or preheat broiler.
• Combine cheeses & set aside.
• Using hands, mix meat , sauces, & spices in a large bowl. Shape into 8 thin patties. Pile about 2 tablespoons of cheese on 4 patties, leaving 1/2" clear edges. Layer another pattie on top. Press edges together to seal cheese inside.
• Spray paper towl with cooking spray & wipe on grill.
• To grill: Grill patties over medium-high heat, 4-6 minutes per side (till cooked through) then remove from heat & let stand 5 minutes before serving.

Steps:

• Preheat grill to medium-high.
• Combine Cheddar and Mozzarella (or Gruyère) in a small bowl.
• Gently mix beef, Worcestershire, paprika, ground pepper and Montreal steak spices in a large bowl, preferably with your hands, without overworking.
• Shape into 8 thin, 4-inch-wide patties.
• Mound 2 tablespoons of the cheese mixture on each of the 4 patties, leaving a 1/2 inch border.
• Cover each with one of the remaining patties. Crimp and seal the edges closed.
• To grill: lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well (be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out).

Steps:

• Heat grill to medium-high heat.
• Shape meat into 8 (1/4-inch thick) patties. Top each of 4 patties with 4 Singles pieces; cover with remaining patties. Pinch edges together to seal.
• Grill burgers and onions 6 to 7 min. on each side or until burgers are done (160ºF) and onions are tender.
• Fill buns with burgers, onions and remaining ingredients.

Steps:

• Preheat grill pan over high heat.
• In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
• Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.
• Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving.
• Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste.
• Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.

Steps:

• Heat grill to medium heat.
• Mix meat and 2 Tbsp. dressing; shape into 8 thin patties. Combine remaining dressing and bacon. Spoon onto centers of 4 patties; top with Singles quarters and remaining patties. Pinch edges together to seal.
• Grill 7 to 9 min. on each side or until burgers are done (160°F).
• Fill buns with lettuce, burgers and tomatoes.

Steps:

• Start a charcoal or wood fire or preheat a gas grill. Or, on a stove top, heat a large, heavy skillet over medium-high heat for 3 or 4 minutes.
• Put meat and some salt and pepper in a food processor, in batches if necessary, and pulse until coarsely ground: finer than chopped, but not much. Taste and adjust seasoning. (If desired, cook a teaspoon of meat in a pan before tasting.) Divide meat into 4 sections and shape each one around a piece of cheese, enclosing it fully.
• Cook over moderately hot fire: you will be able to hold your hand 3 or 4 inches over rack for a few seconds. Grill burgers about 4 minutes a side for medium-rare, and until cheese begins to melt. (Timing on stove top is the same.)
• Serve on buns, toast or hard rolls, garnished as you like.

Steps:

• Preheat the oven to 400 degrees F.
• Put the bacon strips on a rimmed baking sheet lined with parchment paper or aluminum foil and fitted with a wire rack. Bake until cooked through, about 20 minutes. Allow to cool, then chop or crumble.
• Preheat the oven to broil.
• Divide the ground beef into eight patties. Pile the bacon and cheese on top of four of the patties. Cover each filled patty with a plain patty and press together at the edges to tightly seal. Create a divot in the center of each patty with your thumb.
• Heat the safflower oil in a cast-iron skillet over medium-high heat. Season the patties liberally with the salt and pepper before adding them to the skillet. Cook the patties until cooked through and cheese is melted inside, about 5 to 6 minutes per side.
• Meanwhile, put the split buns on a rimmed baking sheet and broil until toasted, 1 to 2 minutes.
• Serve the burgers on the toasted buns with your favorite burger toppings.

Steps:

• Arrange the bacon in a large nonstick skillet and heat over medium heat. Slowly crisp up the bacon, cooking for 3 or 4 minutes on each side. Remove the bacon from the skillet, and, when cool, chop.
• Add the EVOO to the remaining drippings and set aside.
• Place the lean ground beef in a large mixing bowl, season with salt and fresh ground black pepper, and mix in the mustard powder.
• Divide the meat into 4 equal portions. Shape each portion into a burger, making a well in the center.
• Fill the well of each with one quarter of the crisp bacon pieces and 2 tablespoons of the cheese. Carefully form the burger around the cheese and bacon filling, making sure the filling is completely covered.
• Return the skillet you cooked the bacon in to medium-high heat.
• Add the burger patties to the hot skillet and cook for 2 minutes on each side, then reduce the heat to medium-low and cook the burgers for 5 to 6 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
• Serve each burger on a bed of lettuce topped with sliced tomato and chopped pickles.