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.
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 jalepeno pepper inside.
Cheese Stuffed Cheeseburgers
Cheeseburgers stuffed with cheese and soaked in Worcestershire sauce and sprinkled with a nice steak rub.
Yield: 3-4 burgers
Prep Time: 00:15
Cook time: 00:15Tags: stuffed, cheddar, burger, cheeseburger, grilling
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By John Thomas
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