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Category: Burgers
Prep Time: Cook Time: Total Time:
2 lbs ground beef chuck, 85% lean
2 tbsp chopped garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tbsp herbed garlic cream cheese, such as Boursin
Oil for coating grill grate
6 hamburger buns, split
Heat the grill as directed above. Using your hands, mix the beef, garlic, salt, and pepper in a bowl until well blended; do not over mix. Using a light touch, form into 12 patties no more than 1/2 inch thick. Put a portion (about 1 1/2 tsp) of cheese in the center of each of 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after 5 minutes, for medium-done (150 degrees, slightly pink). Add a minute per side for well-done (160 degrees).
To toast the buns, put them cut sides down directly over the fire for the last minute of cooking. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.
NOTES: Vary the results by moving between a mild, creamy Boursin, a more assertive goat cheese rolled in fresh herbs, or a Brie encased in herbs. Getting Creative: Because these burgers are stuffed and seasoned, it is best to keep your garnishes simple: a slice of ripe beefsteak tomato, a mound of sautéed onions, a leaf of romaine lettuce, a smear of honey mustard, or a few sprigs of fresh herbs.
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HERB CHEESE-STUFFED GARLIC BURGERS
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Category: Burgers
Prep Time: Cook Time: Total Time:
2 lbs ground beef chuck, 85% lean
2 tbsp chopped garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tbsp herbed garlic cream cheese, such as Boursin
Oil for coating grill grate
6 hamburger buns, split
Heat the grill as directed above. Using your hands, mix the beef, garlic, salt, and pepper in a bowl until well blended; do not over mix. Using a light touch, form into 12 patties no more than 1/2 inch thick. Put a portion (about 1 1/2 tsp) of cheese in the center of each of 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after 5 minutes, for medium-done (150 degrees, slightly pink). Add a minute per side for well-done (160 degrees).
To toast the buns, put them cut sides down directly over the fire for the last minute of cooking. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.
NOTES: Vary the results by moving between a mild, creamy Boursin, a more assertive goat cheese rolled in fresh herbs, or a Brie encased in herbs. Getting Creative: Because these burgers are stuffed and seasoned, it is best to keep your garnishes simple: a slice of ripe beefsteak tomato, a mound of sautéed onions, a leaf of romaine lettuce, a smear of honey mustard, or a few sprigs of fresh herbs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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