Inside-Out Cheeseburgers

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

Your rating: None Average: 4.2 (152 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.

"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

21 Reviews for Inside-Out Cheeseburgers


This was terrifically good! I added 1/4 t. salt to the mix because no salt made me nervous. Worcestershire and paprika ... who knew? Anyway, this is going to be the standard grilled hamburger for get-togethers from now on. Thank you!

Anonymous, Alamo, CA


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