Cheeseburgers are a classic comfort food for good reason — they’re delicious and easy to make. But if you’re tired of the the cheese falling from the top of your burger when you go to take a bite, it may be time to give an inside-out cheeseburger a try. Instead of putting the cheese on top of the burger, you stuff it inside the ground beef so you get a little with every bite that you take. Add your favorite burger toppings, such as lettuce, tomatoes, and ketchup, and you’ll never want to eat your cheeseburger the old way again.
- 2 pounds (907 g) ground beef
- Salt and freshly ground black pepper to taste
- 2 tablespoons (34 g) Worcestershire sauce
- 2 teaspoons (2 g) paprika
- 4 ounces (112 g) shredded sharp cheddar or pepper jack cheese
- 1 scallion, finely chopped
- Canola oil
- 6 hamburger buns
- Lettuce, tomato, and condiments for serving
Makes 6 servings
EditSeasoning and Shaping the Meat
- Preheat the grill. To cook the inside-out cheeseburgers, you’ll want to preheat the grill so you know it’s hot enough when the burgers are ready. Set your grill to medium-high and allow it to heat fully.
- If you prefer, you can cook the burgers under the broiler in your oven or in a frying pan.
- Combine the ground beef, pepper, sauce, and paprika. To season the meat for the burgers, place 2 pounds (907 g) of ground beef into a large bowl. Add 2 tablespoons (34 g) of Worcestershire sauce, 2 teaspoons (2 g) of paprika, and salt and freshly ground black pepper to taste to the meat. Use clean hands to gently mix the beef with the seasonings until they are thoroughly combined.
- Be careful not to overwork the ground beef when you’re mixing it. That can result in tough burgers.
- You can add whatever your favorite burger seasonings are to the ground beef. For example, garlic powder, onion powder, and crushed red pepper are tasty options.
- Form the beef into 12 thin patties. After you’ve mixed the seasonings into the meat, use your hands to gently shape the ground beef into 12 thin, round patties. They should be approximately 3-inches (7.5-cm) in diameter. Set the burgers aside for a moment.
- If you’re have trouble forming the ground beef into round patties, you may want to use mold to help you get the shape right. The lid from a peanut butter jar or other small jar can work well.
EditFilling the Burgers
- Mix the cheese and scallions in a bowl. After you’ve made the patties, add 4 ounces (112 g) of shredded sharp cheddar or pepper jack cheese and 1 scallion that’s been finely chopped to a small bowl. Toss the ingredients together so they’re well blended.
- You can use any type of hard cheese that melts well for the burgers. Swiss, Gruyere, and Monterey jack are tasty options. You can also mix two or more types of cheese for the burgers if you like.
- If you’re a fan of bacon cheeseburgers, turn these into inside-out bacon cheeseburgers by mixing 4 slices of cooked, crumbled bacon in with the cheese and scallions.
- Divide the cheese mixture between 6 beef patties. Once you’ve mixed the cheese and the scallions, use a spoon to add 1 to 2 tablespoons (7 to 14 g) of the cheese mixture to the center of 6 of the patties that you’ve made. Make sure to leave a ½-inch border around the edges of the patties.
- It’s important not to overstuff the burgers with the cheese filling or it may leak out when you grill them.
- Top with the remaining patties and seal closed. When you’ve added the cheese mixture to the 6 of the patties, cover them with the remaining 6 beef patties. Press and pinch down along the edges to ensure that they are sealed, so you form a single burger with each pair of patties.
- Be sure to seal the two patties together all the way around. If there are any openings, the cheese may ooze out during grilling.
EditCooking the Burgers
- Flatten the burgers and brush them with oil. When you’re ready to grill the burgers, press down on each to flatten it to a 4-inch (10-cm) patty. Use a basting brush to lightly cover each burger with canola oil to prevent it from sticking to the grill.
- Remember to brush both sides of the burgers with the oil.
- Grill the burgers on one side. Place the burgers on the preheated grill. Allow them to cook on the first side for 3 minutes.
- While the total overall cooking time for the burgers depends on how done you want them, you should always cook them for 3 minutes on the first side regardless of whether you want them medium-rare or well-done.
- Flip the burgers and cook on the other side. Once you’ve cooked the burgers for 3 minutes on the first side, use a spatula to turn them over on the grill. Let them cook for another 4 to 7 minutes depending on how done you want the burgers.
- For medium-rare burgers, cook the burgers for another 4 minutes.
- For medium burgers, cook the burgers for another 5 minutes.
- For medium-well burgers, cook the burgers for another 6 minutes.
- For well-done burgers, cook the burgers for another 7 minutes.
- Allow the burgers to stand for several minutes. Once the burgers are finished cooking, transfer them from the grill to a plate. Let the burgers sit for 3 to 5 minutes to ensure that they are juicy when it’s time to eat.
- Place the burgers on buns with toppings and serve. When you’re ready to serve the burgers, place each one on a hamburger bun or roll. Add your favorite toppings, such as lettuce and tomato, and condiments, such as ketchup or barbecue sauce, and enjoy.
- You may want to toast the buns on the grill before putting the burgers on them.
- Serve the burgers immediately after topping them for the best flavor and texture.
- You can add whatever other fillings to the cheese mixture that you like. For example, chopped pickles, jalapenos, and onions are all delicious additions to the inside-out cheeseburgers.
EditThings You’ll Need
- Large bowl
- Small bowl
- Wooden spoon
- Basting brush