Freshly Ground Sirloin Burgers Stuffed with Cheddar
By Tested and perfected in the Sur La Table kitchen
Freshly Ground Sirloin Burgers Stuffed with Cheddar
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 servings
Burgers:
- 2 pounds ground beef
- 4 tablespoons unsalted butter, melted and cooled
- Kosher salt and black pepper
- 1 ½ cups sharp cheddar cheese, grated
- Vegetable oil, for brushing grill grates
- 2 tablespoons butter, at room temperature
- 4 burger buns (use a soft, but sturdy bun such as Kaiser, sweet, or potato)
- Ketchup
- 4 leaves Bibb lettuce
- 4 slices beefsteak tomatoes
The secret to great, flavorful burgers is stuffing the patties with cheese. By tucking cheese inside the burger, you get a delicious surprise in every bite. Make sure not to over-work the ground meat, which can make the burgers tough.
To shape patties: Transfer ground beef to a large mixing bowl. Drizzle with melted butter and season with salt and 1 teaspoon pepper. Gently toss and mix with a fork to combine. Divide meat into 4 lightly packed balls, then divide again, making 8 approximately 1" thick patties. Evenly top 4 patties with grated cheese, and top with another 1" patty. Crimp edges together firmly to completely seal patty. Alternatively, use a stuffed burger press to assemble stuffed burger patties. Refrigerate stuffed burgers until ready to cook; season with salt and pepper on both sides right before grilling.
To grill patties: Preheat a grill or grill pan over medium heat. Using a silicone pastry brush, lightly coat grill grates with vegetable oil. When grill is hot, place burgers and cook undisturbed until burger releases with ease from grates, about 3 to 4 minutes. Flip and cook for another 3 to 4 minutes, for a medium-rare burger.
While burger is cooking, butter cut-side of buns. Toast cut-side down on grill until heated through. Alternatively, transfer to a baking sheet, cut side-up, and toast under broiler until medium to dark golden brown.
To assemble burgers: Spread bottom half of bun with ketchup and top with lettuce, tomato, and beef patty. Cover with toasted bun and serve immediately.
Recipe variations:
To shape patties: Transfer ground beef to a large mixing bowl. Drizzle with melted butter and season with salt and 1 teaspoon pepper. Gently toss and mix with a fork to combine. Divide meat into 4 lightly packed balls, then divide again, making 8 approximately 1" thick patties. Evenly top 4 patties with grated cheese, and top with another 1" patty. Crimp edges together firmly to completely seal patty. Alternatively, use a stuffed burger press to assemble stuffed burger patties. Refrigerate stuffed burgers until ready to cook; season with salt and pepper on both sides right before grilling.
To grill patties: Preheat a grill or grill pan over medium heat. Using a silicone pastry brush, lightly coat grill grates with vegetable oil. When grill is hot, place burgers and cook undisturbed until burger releases with ease from grates, about 3 to 4 minutes. Flip and cook for another 3 to 4 minutes, for a medium-rare burger.
While burger is cooking, butter cut-side of buns. Toast cut-side down on grill until heated through. Alternatively, transfer to a baking sheet, cut side-up, and toast under broiler until medium to dark golden brown.
To assemble burgers: Spread bottom half of bun with ketchup and top with lettuce, tomato, and beef patty. Cover with toasted bun and serve immediately.
Recipe variations:
- This cheese stuffed burger, or Juicy Lucy, can be filled with blue cheese, brie or a soft garlic and herb goat cheese.