This recipe comes from page 196 in the July/August 2011 Food Network Magazine
1 1/2 pounds 80% ground beef (such as chuck) (I'm making enough for 2 people)
6 slices American cheese (I'm using Sharp Cheddar)
1 Tablespoon Vegetable Oil (I'm grilling these)
1 Onion, diced
kosher salt and freshly ground pepper (I also added a little chili powder on one side)
Dill pickle slices, for serving (I don't have pickles)
6 soft hamburger buns, split (I'm using 3 buns)
1. Divide the meat into 12 loose balls, then form into 1/4-inch-thick patties. Fold 1 slice of cheese into a small square; center it on a patty, leaving a 1/2-inch border of meat around the cheese. Top with another patty. Crimp the edges of the 2 patties together, sealing the cheese inside. Repeat with the remaining cheese and meat to make 6 cheese-stuffed patties.
2. Warm the vegetable oil in a cast-iron skilled over medium-high heat. Add the onion and cook, stirring until browned, about 10 minuets. Transfer the onion to a bowl and wipe out the skillet.
3. Add the patties to the skillet, season with salt and pepper, and cook 7 to 8 minutes. Flip, then poke the middle of each patty with a toothpick to release steam; cook 7 more minuets for medium well.
4. Put about 3 pickle slices on each bottom bun; top with the sauteed onion and a patty, then close the top of the bun. Wait a few minutes before biting into the burger-the cheese is hot!
My sides included Oven Fries and broccoli.
My grilled burgers came out more on the rare side and needed more time on the grill.
The photograph above isn't the best I couldn't find my camera and used my phone instead, as you can see the beef isn't cooked enough to eat, I ended up microwaving them because the meat was too raw inside. I need more practice with this recipe!
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