Summer Grillin: Cheddar-Stuffed Burgers with Chopped Onion
Michael P. Clive, chef
Published Friday, May 23, 2014 7:32AM EDT
Last Updated Friday, May 23, 2014 9:58AM EDT
- Prep time: 20 minutes
- Grilling time: 9-11 minutes
- 1½ pounds ground chuck (80% lean)
- ½ cup finely chopped yellow onion
- 1 teaspoon kosher salt
- ¾ teaspoon granulated garlic
- ½ teaspoon freshly ground black pepper
- 4 slices cheddar cheese, stacked and quartered to make 4 blocks, each about 1¼ inches square and ½ inch thick
- 4 hamburger buns, split
- Ketchup or Sweet and Spicy Tomato Chutney
- Mix the patty ingredients, and then gently form eight patties of equal size, each about L inch thick. Place four patties on a work surface and center a cheese block on top of each. Center the remaining four patties over the top and press down until each double patty is about 1 inch thick. Pinch the edges together tightly to seal the cheese inside. Refrigerate the patties until ready to grill.
- Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
- Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once (don't worry if a little cheese leaks out). During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
- Build each burger on a bun with a patty and ketchup or chutney. Serve warm.
©2014 Weber-Stephen Products LLC. Recipe from Weber's Big Book of Burgers™ by Jamie Purviance. Used with permission.