Inside-Out Cheeseburgers

21 Reviews
From: EatingWell Magazine June/July 2005

Why put the cheese on top of the burger when half of it just melts off? Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses—Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup shredded Gruyere cheese
  • 1 pound 90%-lean ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Preheat grill to medium-high or preheat the broiler.
  2. Combine Cheddar and Gruyere in a small bowl.
  3. Gently mix beef, Worcestershire, paprika and pepper 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 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
  4. To grill: Lightly oil the grill rack (see Tip). 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.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
  • To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

  • Serving size: 1 cheeseburger
  • Per serving: 264 calories; 16 g fat(7 g sat); 0 g fiber; 1 g carbohydrates; 26 g protein; 8 mcg folate; 89 mg cholesterol; 0 g sugars; 0 g added sugars; 460 IU vitamin A; 1 mg vitamin C; 139 mg calcium; 3 mg iron; 211 mg sodium; 405 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 1/2 medium-fat meat

Reviews 21

August 29, 2012
profile image
By: EatingWell User
Have been doing this for years. Anything you ever thought of putting on a burger,I put inside. Olives, pickles tomatoes, cheeses, jalapenos, BBQ sauce etc. Parties I make assorted, and call them surprise burgers. Can't beat it
July 28, 2012
profile image
By: rcariz1964
Had this for dinner tonight and really enjoyed it.
August 03, 2010
profile image
By: EatingWell User
Wonderful! I used a smoked gouda/cheddar combo and smoked paprika (what I had) and it was sooo delicious! Next time will try with the bacon someone recommended. Also, love the idea of making these as meatballs for a party - Genius! :) Keep 'em coming EW!
February 06, 2010
profile image
By: EatingWell User
I made these burgers last night they were great i changed it up just a little by using montery jack cheese and cooked applewood bacon in the centers scrumdumdillyalicious!!!
January 10, 2010
profile image
By: EatingWell User
The idea is sound, but the flavor was just so/so. I am normally make hamburgers using the recipe from America's test kitchen. That meat mixture with the cheese inside would be amazing. Will try that next time. But I did receive raves from my son who couldn't believe I managed to put the cheese in the middle!
September 21, 2009
profile image
By: EatingWell User
its so very yummy!!!!!! its easy to prepare!! marish gil
September 21, 2009
profile image
By: EatingWell User
As any true Minneapolis citizen knows, this is called a Juicy Lucies. You can put whatever cheese you want in them and top them with all sorts of wonderful things. I love the other reader's comments about using ground turkey and am totally going to try it! Let your creative juices flow with the Juicy Lucies. The options are endless! mncook, Minneapolis, MN
September 21, 2009
profile image
By: EatingWell User
This recipe is very good but we used lean ground turkey instead of the beef. Mrs.Bartolomeo, Indianola, IO
September 21, 2009
profile image
By: EatingWell User
I really liked this idea! It made them so moist. We grilled mushrooms & onions and put on top. I did add some salt as I salt EVERYTHING. Deborah, Franklin, PA

More You'll Love