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Extra Juicy Stuffed Cheese Burgers

July 7, 2012


I don’t eat much beef. I’ve never really loved it and I’ve pretty much always considered it a relatively unhealthy choice. And if I’m going to eat something relatively unhealthy, well, I’ll have pie please, and make it a double!

But when summer rolls around & the Webber is getting regular use, my burger cravings start to brew.

When it comes to the grill, I’m a purist. I don’t favor gas grills at all. Yes, they’re quicker, but given the ease of a grill to begin with, why skimp on flavor? Real charcoal has no equal.

And I do mean real charcoal, no briquettes. Thankfully real charcoal is widely available. Another thing to skip: lighter fluid. Chimney starters are the way to go.

If you aren’t already a purist like me, go that route & see what you’ve been missing.

Anyway, here’s the deal on this recipe: Because the meat is both seasoned and stuffed, it results in an especially juicy, flavorful burger.

And you can use a variety of fillings. Instead of ham, use prosciutto, or bacon, or chorizo. Instead of onions, use shallots. Instead of sun dried tomatoes, use roasted peppers. You get the idea. And of course, use whatever cheese or cheeses you love — cheddar, blue, mozz, etc.

Yes, these burgers require a bit more work, but they are so worth it.

And here’s a party planning tip: Prepare them, then individually wrap them, raw, and pop them in the freezer. The day before you want to grill them, move them to the fridge to defrost.

You’ll have a truly elevated cheese burger AND time to enjoy your guests!

You’ll Need:

1 1/4 lb ground chuck

1 1/4 tbs soy sauce

1 1/4 tbs A-1 steak sauce

1/4 tsp liquid smoke

1/2 tsp pepper

1/2 tsp garlic powder

1 tbs butter

4 slices of ham, diced

1/2 onion, diced

4 sun dried tomatoes (the kind in olive oil) drained & diced

4 generous slices of cheese

A sauté pan

A medium bowl

A small bowl

A BBQ grill, half with hot coals about 2 inches below the rack, half empty of coals

A BBQ spatula

Burger rolls

Condiments of choice


1. In the medium bowl, combine the ground chuck, soy sauce, steak sauce, pepper, garlic powder & liquid smoke. Mix together with your hands.

2. Pinch off 8 equal size pieces, roll each into a ball, then flatten each into a pattie. Reserve.

3. Put the butter in the sauté pan and when it’s hot, brown the ham over medium heat.

4. Remove the browned ham with a slotted spoon and put it in the other bowl.

5. In the still hot sauté pan, brown the onion over medium heat.

6. Add the contents of the sauté pan to the ham.

7. Add the diced sun dried tomatoes to the ham & onion & mix with a spoon.

8. Take a pattie and with your fingers make an indentation in the middle. You want to create a well, not a hole.

9. Put the cheese in the well, cutting it into chunks if needed to fit.

10. Spoon the ham mixture on top of the cheese, like a little heap.

11. Take a second pattie & set it on top of the filled one. Then with your fingers, crimp all the way around to make a tight seal.

12. Reshape the burger as needed at this time, being sure its even in thickness and that the edges are still sealed.

13. Repeat until you have all 4 stuffed burgers prepared.

14. Heat the grill, stacking the coals so one half of the grill has none, and when the coals are white, adjust so the grill is about 2 inches from them. Then, start cooking.

15. Place the burgers on the coal side and sear 3 minutes per side. Don’t press or move the burgers, but check them after 2 minutes to be sure they aren’t burning.

16. Once they’ve been seared, move them to the coal free side of the grill, cover the grill, and let them cook for another 2 – 4 minutes per side.

17. When the burgers are done, remove them to a platter until the buns are toasted.

18. Put the buns briefly on the coal side of the grill to toast. Watch carefully, they toast FAST!

Serve with condiments of choice. Serves 4


From → Beef, Food & Cooking

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