Inside Out Cheeseburgers - 1g Carbs, 0g Fiber
From Eating Well Magazine
Why put the cheese on top of the burger when half of it just melts
off? Instead, form the burger around the cheese so you can char
the meat and safeguard the more delicate flavors. Use any mixture
of hard or semihard cheeses —Emmentaler and Gouda or Asiago and
Parmigiano-Reggiano all pair well.
Yield: 4 servings
Active Time: 20 minutes
Total Time: 35 minutes
Ease of preparation: Easy
1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 lb 90%-lean ground beef
1 Tbsp Worcestershire sauce
1 1/2 tsp paprika
1/4 tsp freshly ground pepper
1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a
large bowl, preferably with your hands, without overworking.
Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons
of the cheese mixture on each of 4 patties, leaving a
1/2-inch border. Cover each with one of the remaining patties.
Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the
stuffed patties over medium-high heat, about 4 minutes per side
for medium-well. (Be sure not to press the burgers as they cook
or they’ll split open and the cheese will ooze out.)
To broil: Cover a broiler pan with foil and coat with cooking
spray. Broil the stuffed patties in the upper third of the oven,
about 4 minutes per side for medium-well. In either case, let
the burgers stand for 5 minutes before serving.
Per serving:
250 Calories, 16g Fat (7g Sat, 6g Mono), 74mg Cholesterol,
1g Carbs, 24g Protein, 0g Fiber, 164mg Sodium
Nutrition bonus:
Zinc (37% daily value), Calcium (15% dv), Iron (15% dv).
To oil a grill rack:
Oil a folded paper towel, hold it with tongs and rub it over the
rack. (Do not use cooking spray on a hot grill.)
User Reviews:
This was good, although I overcooked the burgers a little bit.
- Anonymous
These were very good. I definately recommend using a hamburger
press to make sure they are all the same size. the meat gets a
little hard to work with in such small amounts as well…thin
patties. But they tasted good. - Anonymous Westland, MI