The Best Stuffed Grilled Cheeseburgers

Don't you just love firing up the grill and throwing on a couple of burgers for dinner?

We do!  There's not quite so traditional as having grilled burgers.  All American I would say and we usually have them for Memorial Day, or possibly 4th of July, or the upcoming Labor Day.  Sometimes we have them for all three holidays! 

Burgers are easy to prepare, quick to make, and they lend themselves to so many variations.  There are so many ways to top a burger that it's fun to just set out all the different toppings and let your family create their own masterpiece.  And let's not forget that they are great for summer parties!

Today's burger is what I call the BEST stuffed burger.  This is more of a technique rather than a recipe.  It's how you stuff this burger that makes it easy to create, and then it oozes out cheese after it's cooked.

You start off with a quality beef.  I always use ground sirloin for the flavor.  I know that everyone suggest using 20% fat ground chuck for a juicy burger, but I just can't do it...sorry.  Way too much fat for my liking and my burgers with 10% fat sirloin is plenty juicy.  Trust me...or not!  Your choice on the meat. 

Next you choose a cheese.  I chose a wonderful sharp cheddar cheese for an All American Cheeseburger.  Sliced them into 1-1 1/2" cubes.  Then it's time to make the stuffed patties.  YES! the cheese is on the inside of the burger.  Why?  because it oozes out when you bite it.  Excellent!  So here is where the technique comes in to play.  Typically you make two thin patties and put the cheese on one and top with the other patty.  Not anymore!  Make one medium large patty that is about 1" thick.  Make a well in the middle of the patty and place the cheese cube inside.  Then you just pinch the tops of the meat together to cover the cheese.  Sort of like making a bundle, but you want to smooth out the top and make sure all the cheese is covered up.  That's it!  And it's perfect, and easy to do.

Pick your favorite toppings, and add a nice kaiser roll for the bun.  The rest is history!  Promise you'll try this technique the next time you make burgers...ok?

The Best Stuffed Grilled Cheeseburgers

serves 4

1 1/2 lbs ground sirloin
1 T plus 1 t Worcestershire sauce

Kosher salt and black pepper

4 ounces cheddar cheese cut into 4 cubes 

4 kaiser rolls or buns, split and toasted

Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, and season with salt and pepper. Divide meat into 4 equal portions.

Shape cheese into 4 equal 1" thick patties Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

Oil heated grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, about 5 - 6 minutes. Turn burgers and an additional 5 - 6 minutes until cooked through.  Toast split buns. 

To assemble place cooked burgers on each toasted bun.  Top with your favorite toppings.

Simple Blueberry Muffins

I'm just a sucker for Blueberries.  

I love them plump and hot from the oven in some baked goodies!  I think that my all time favorite blueberry item has to be Blueberry Muffins!

I've already posted a basic low-carb version of a blueberry muffin several years ago.  Today I wanted to bring you just a plain simple blueberry muffin recipe.  A go to version.

These produce the most tender, succulent muffins, bursting with blueberry flavor.  Your gonna love them!


Simple Blueberry Muffins
 
serves 12

2 cups fresh blueberries
1/4 cup all-purpose flour
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk

Preheat oven to 375 degrees F (190 degrees C). Spray muffins tins with cooking spray.

Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.

In a small bowl, whisk together 2 cups flour, baking powder and salt.

In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Add milk and combine to blend. Add flour mixture stirring just to combine. Fold in berries. Fill muffin cups 2/3 full with batter.

Bake for 20 - 22 minutes.  Remove from the oven and cool on a wire rack. 

Pigs in a Blanket

As a throwback for breakfast or brunch who doesn't love sausage wrapped in a pancake?

These are not your little hot dog wienies wrapped in a cresent dough...no sir!  These are good old fashioned pancakes with a breakfast link sausage inside.  Like the kind you used to get at a road side diner when you were traveling with your family.

Hard to resist these little babies for breakfast, and the kids love 'em!  I woke up this weekend and had a hankerin' for some so I decided to whip them up.  It's really simple to so.  These would be the perfect slumber party breakfast, summer brunch, or weekend family breakfast!

You should note that you need to have the sausage links cooked first before you start the pancakes.  You want a fluffy tender pancake that will easily roll around the sausage.  Make sure to roll them up while they are still fresh and hot so they mold around the link.

Hope you enjoy some comfort food this weekend!



Pigs in a Blanket

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 eggs, lightly beaten
1 c plus 2 T buttermilk
2 T cup vegetable oil
8-9 pork sausage links, cooked


In a large bowl, combine the flour, baking soda, baking powder and salt. Combine eggs, buttermilk and oil; blend into dry ingredients.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Roll each pancake around a sausage link.  Serve topped with your favorite syrup.