- 4
Ingredients
- 4 SERVINGS
- Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.
- 1/4 cup shredded Cheddar cheese
- 1/4 cup shredded Gruyere cheese
- 1 pound 90%-lean ground beef
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons paprika
- 1/4 teaspoon freshly ground pepper
Preparation
Step 1
Tip:
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).
Preheat grill to medium-high or preheat the broiler.
Combine Cheddar and Gruyere in a small bowl.
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.
To grill:
Lightly oil the grill rack.
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.