Cheese-Stuffed Burgers

By tonym

A few special touches turn these burgers into a memorable meal. To save time, form the patties up to a day ahead and refrigerate, covered tightly with plastic wrap, until needed; then heat the grill, cook the burgers, and serve.

Ingredients

• 3.00 pound(s) ground beef chuck
• 2.00 tablespoon(s) plus 2 teaspoons Worcestershire sauce
• Coarse salt
• Ground pepper
• 4.00 ounce(s) blue cheese (or other soft cheese, such as Brie)
• Oil, for grates
• 8.00 rolls or buns, split
• 2.00 cup(s) packed baby spinach
• 2.00 beefsteak tomatoes, cut into 8 slices
• Sautéed mushrooms (optional)
• Grainy mustard (optional)
• Roasted Red-Pepper Sauce
• 1 cup(s) light mayonnaise
• 1/4 cup(s) drained (jarred) roasted red peppers
• 1/2 teaspoon(s) white wine vinegar
• 1/8 teaspoon(s) ground pepper

Details

Servings 1
Preparation time 30mins
Cooking time 30mins
Adapted from delish.com

Preparation

Step 1

Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.

Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with roasted red-pepper sauce, as desired.

To make Roasted Red-Pepper Sauce: In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, if not using immediately.