I posted a week or so ago that I had tried to make Inside Out Burgers and it hadn’t worked out so well. I had hypothesized that I needed to cook the burgers in a pan or on a grill, not on the George Foreman Grill because I figured out that that had squeezed all of my toppings out. So, tonight we went for “Take #2” and had success!! YAY!! I used the same recipe for the meat. The only change I made was using hot pepperjack cheese in the middle of my burger. What I ended up with was excellent! I placed my burger on a bed of iceburg lettuce & roma tomatoes, flanked with portabella mushrooms sauteed in Ken’s Lite Olive Oil Vinaigrette. YUM!! I served steamed broccoli and sweet potato french fries on the side. A very tasty dinner. The hot pepperjack cheese added just the right kick to my burger. Normally I put Frank’s Red Hot on my burger, but there was no need to tonight.
Here are a couple of shots:
Cheesy, yummy goodness…
So, here is the meat mixture again:
1 – 1.5 pounds ground beef (or half ground turkey)
1/2 cup shredded cheddar cheese (I used hot pepperjack tonight)
1 1/2 tsps paprika
1 TBSP worchestershire (I use Lea & Perrins)
1/4 tsp pepper
1/2 tsp salt
I mixed all ingredients, except the cheese, together in a bowl. I then formed thin patties and placed a bit of cheese on each patty, then another small patty on top. I sealed those patties around the cheese.
**you could add any number of things to the inside mix….bacon, olives, spinach….anything you like.