Freshly Ground Sirloin Burgers Stuffed With Cheddar
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 4 servings
Ingredients
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
Procedure
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.
Freshly Ground Sirloin Burgers Stuffed With Cheddar
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 servings
Ingredients
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
Procedure
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.