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Inside-Out Cheeseburgers

June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.2 (138 votes)

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.



READER'S COMMENT:
"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! :)...
Inside-Out Cheeseburgers Recipe

21 Reviews for Inside-Out Cheeseburgers

09/21/2009
Anonymous

This is very good but i stepped it up a notch i sauted mushrooms and some veggies and my family liked it very much. i also used seasonings that we like keep up the good taste.

Jerrie greer, Decatur, IL

Comments
09/21/2009
Anonymous

I loved these. I would have never thought of adding paprika to a hamburger recipe. I will add salt next time, though...it really needs it.

Laura, San Antonio, TX

Comments
09/21/2009
Anonymous

These were delicious! My family raved about them. I used shredded Mexican cheese instead of Gruyere (it was what I had) and they were quite yummy. Keep it coming.

Lucretia , Pensacola, FL

Comments
09/21/2009
Anonymous

I made this the other night and it just tasted okay. It needs more flavor.

, MO

Comments
09/21/2009
Anonymous

This was good, although I overcooked the burgers a little bit.

Anonymous

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