Cheese Stuffed Burgers are easy to make as long as you follow a few rules. Make the patties thin, press the edges together well, don't press down on the burgers as they cook, and turn them only once on the grill.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Ingredients:
- 2 pounds 85% ground chuck
- 1 teaspoon seasoned salt
- 3/4 cup shredded Havarti cheese
- 1/2 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- 6 onion buns, split and toasted
- 1/3 cup Miracle Whip salad dressing
- 1/3 cup mild Dijon sandwich spread
- 2 avocados, peeled and sliced
Preparation:
Sprinkle seasoned salt over the ground chuck and divide into six equal parts. Divide each part into 2 balls. On waxed paper, flatten the balls into 1/3" thick rounds, making sure there are no holes in the rounds.
In small bowl, combine all of the cheeses and toss to mix. Divide cheese mixture among half of the beef rounds. Top with remaining rounds. Press edges to seal.
Prepare and preheat grill. Refrigerate burgers while the grill is heating. Grill burgers over medium coals, turning just once, for 8-11 minutes until well done.
Assemble burgers by spreading bottoms of buns with Miracle Whip. Add burgers, Dijon spread, and avocados, then tops of buns. Serve immediately.
