Stuffed Cheeseburger Cut Open Close Up Horiz
From the seasoned ground chuck of the patty to the melted-cheese at the center, this tasty burger is just full of surprises.
Photo by Karen Hermann
MAKES 4 BURGERS
1½ pounds ground chuck
Steak or burger seasoning, to taste
1 teaspoon Worcestershire sauce
1 cup grated gouda or crumbled blue cheese
4 hoagie rolls
4 pieces leaf lettuce
8 slices bacon, cooked to desired crispiness
1 small red onion, thinly sliced
Dill pickles, sliced horizontally
1 tomato, thinly sliced
Barbecue sauce, your favorite
In a medium bowl, mix ground chuck, seasoning and Worcestershire sauce thoroughly. Divide meat mixture into eight even portions and shape into oval patties (roughly the size of the hoagie bun). Divide cheese into even portions and place on top of 4 patties. Top with remaining patties and pinch around the sides to prevent cheese from spilling out during grilling. On an outdoor grill or inside on a grill pan—sprayed with cooking spray—cook burgers to desired doneness.
Put a lettuce piece on each roll and add two slices of bacon. Add burger and top with onion, pickle slices and a tomato slice. Serve with barbecue sauce or desired condiment.