As promised, I am returning to the land of the food blogger! Remember all that fabulous cheese I told you about? Well this was our first meal employing any of it. The centerpiece of the dish is some fabulous hickory smoked cheddar cheese. We’ve grown fond of stuffing the cheese IN the burger. There’s nothing quite like getting a bit of that ooey gooey cheese in every bite. Next time I wanna try this with this cheese and applewood smoked bacon in the middle.
- 1 oz. smoked cheddar per burger
- 1/2 pound ground beef per burger (I like 15-20% lean for burgers…juicier and more flavor)
- buns of your choice
- pinch kosher salt (per pound)
*Please excuse the rather green looking cheese. I swear it’s normal cheddar color. Hubby’s camera takes a bit of a learning curve.
- Lightly mix the salt with the ground beef, careful not to overwork.
- Divide into relevant number of patties.
- Divide each ball in half and flatten into very flat patties.
- Place 1 oz of smoked cheddar on top of half the patties, and top with the other half.
- Pinch edges closed.
- If you can, make a sort of dent in the middle of the burger…this helps with the burger staying flat like a burger and not blowing up like a balloon as it cooks.
- Fire up grill of your choice.
- Cook approximately 12 minutes each side.
- Serve naked or with whatever fixins you prefer.