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Cheddar-Stuffed Burgers

A juicy burger with quick, homemade pickled slaw. We would recommend looking for a relatively lean beef mix (about 85% lean would be the sweet spot) so that it balances out the fats and juices of the cheddar core. 

Prep Time 2 hours and 30 minutes
Serves: 4
Difficulty Level: Medium
Cheddar-Stuffed Burgers
Ingredients for stuffed burgers:
Salt and Pepper - as needed
Cabbage - 1 (chopped)
White vinegar - 1 cup
Light brown sugar - 1 tbsp.
Mustard seeds - 2 tbsp.
Vegetable oil - as needed
Shallots - 5 large (sliced)
All-Purpose flour - 1/4 cup
Ground beef chuck - 1 1/2 lb.
Onion powder - 1 tsp.
Garlic powder - 1 tsp.
Cheddar cheese - 6 oz.
Baby arugula - 2 cups
Method of preparing the stuffed burgers:
  1. In a bowl, toss the cabbage with 1 tbsp salt. Massage and drain the liquids. Rinse.
  2. Wipe out the bowl. Add vinegar, sugar, mustard seeds, 1 cup of water, and 1 tbsp salt. Add the cabbage and top it with a plate to keep it submerged. Let the cabbage sit at room temp for 2 hours.
  3. Heat 1 1/2 inches of oil in a pan for deep frying. Toss the shallot slices in flour and fry until golden. Transfer to a towel-lined plate.
  4. In a medium bowl, combine ground beef with onion powder, garlic powder, smoked paprika, Worcestershire sauce, and 2 tsp each of kosher salt and ground pepper.
  5. Knead and form 4-inch thin patties. Top with cheese and press on another patty to make a cheese-filled burger.
  6. Fry the patties, assemble the burgers, and serve.
Source: Delish
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