Cheesy Cheese Stuffed Cheeseburgers
If you want a good cheesy juicy burger on the grill here's the recipe for you. This burger is stuffed with cheese and soaked in Worcestershire sauce; you can't beat it!
Grill Mates Montreal Seasoning
Ground Beef (80% lean)
To make this burger you need to flatten the burger patty, form a bowl with it in your hands, stuff it with cheese and then close the bowl. Here are some photos to better show the steps:
The bowl is formed by using my hands and then I stuffed the bowl with both muenster cheese and sharp cheddar cheese. *You can actually use any cheeses that you like in this burger. But I love the way the muenster cheese melts.
In the above photo the "bowl" is being closed. The trick here is to keep the same thickness of meat above and below the cheese. This will ensure even cooking and it will help keep the cheese inside the burger during cooking. If you place the cheese too much towards the top of the burger, it will spill out on the grill and you will have too much meat on the bottom. It gets easier with practice, trust me.
The next step makes the burger really stand out. This is what gives it such a knockout flavor. When the burger patties are formed sit them on a plate and liberally sprinkle Grill Mates Montreal Seasoning all over the burger. Take the worcestershire sauce and pour it over the top of the burgers - make sure you really soak the burgers! This is a perfect stopping point. You can refrigerate the burgers for as long as you like (up to 4 hours) and they'll be ready to grill when you take them out of the fridge. For tailgates I'll make the burgers at home, load them in a aluminum pan and place the pans on ice for the drive to the stadium. During the drive the burgers will be soaking in worcestershire sauce!
These are pretty monster sized burgers so I normally make a medium heat fire because they need a little time to cook. If you have a high heat you may sear the outside but the cheese may not melt too well and you can burn the tops/bottoms. I go with a medium heat and let them sit on there long enough to get a little color on the top and bottom. These cheese stuffed cheeseburgers are easier to cook than normal burgers because the very center is cheese, not meat, so its harder to undercook the burger.
Additional tip: Normally when you cook a burger you never push down on it with a spatula b/c all of your juices will leave the burger and go into the grill. However, these burgers are a little different: they are juicier than most burgers and they can easily get a grease pocket inside the burger near the cheese. So when you think the burger is about done push down on it with your spatula. You'd rather have the hot grease squirt in the grill then down your guest's faces! Trust me there's enough juice in these burgers to still wow your guests!
To really make it a cheesy cheeseburger I lay a slice of cheese on top of the burger!
I cut a burger in half so you can see the cheese goo out. What a sight! A juicy burger with the flavors of Worcestershire and grill mates and the gooey cheese running out of the middle! Fantastic!
For my daughter's first birthday party I made about 30 of these burgers. Here's a picture of the first batch! These have peppered bacon, cheddar cheese and a little bit of jalapeno pepper inside.
Cheese Stuffed Cheeseburgers
- • Soft Hamburger Buns
- • ~ 1 lb of ground beef 80% lean
- • Muenster cheese
- • Cheddar Cheese
- • Montreal Steak Seasoning
- • Worcestershire sauce
- See blog post for photos on how to stuff the burgers. This is referred to as the "bowl method." Use about ¼ lb of ground beef and make a bowl shape in your hand.
- Add a handful of Muenster and cheddar cheese (as much as you can fit) and fold the burger up over the cheese.
- Pinch the burger top closed and press the burger carefully into the shape of a patty.
- Sprinkle both side of the burger with Montreal steak seasoning.
- Drizzle Worcestershire sauce straight from the bottle over top of all of the burgers. Be generous here and let the burgers soak in this for a few hours.
- Grill burgers over medium high heat until done.