Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.
Prep Time: 20 minutes
Ready in: 35 minutes
Yield: 4 servings
Ease of Prep: Easy
Recipe Ingredients
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
Recipe Directions
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 (see Tip). 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.
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.)
Health Advantages: low calorie, low carb, low sodium, healthy weight.
Nutrition Information
Servings Per Recipe: 4
Amount Per serving
Calories: 250 cal Carbohydrate Servings: 0
Carbohydrates: 2 g Dietary Fiber: 0 g Cholesterol: 74 mg
Fat: 15 g Sodium: 164 mg Saturated Fat: 7 g
Protein: 25 g Potassium: 264 mg Monounsaturated Fat: 6 g
Nutrition Bonus: Zinc (37% daily value), Calcium (15% dv), Iron (15% dv).
Exchanges: 3 1/2 medium-fat meat
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