It's finally warm enough for the kids to play in the sprinklers while taking down 13 ice pops at once. And it's finally sunny enough for me to sit out on a blanket with a bottle of rose and watch them gallivant for hours and hours. Oh wait. I do that all year. What I don't normally do is stuff burgers. But I am bringing you beefy burgers filled with white Cheddar for the littles and pimento cheese for the adults!
Recipe courtesy of Bev Weidner
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One Recipe, Two Meals: Stuffed Burgers with So. Much. Cheese.
Total:
35 min
Prep:
20 min
Inactive:
5 min
Cook:
10 min
Yield:
4 burgers
Level:
Easy
Total:
35 min
Prep:
20 min
Inactive:
5 min
Cook:
10 min
Yield:
4 burgers
Level:
Easy

Ingredients

Directions

For a relish for the adult burgers, combine the cherry tomatoes, parsley leaves, minced garlic and olive oil in a small bowl. Season with a pinch of salt, and toss everything together. You can do this ahead of time and chill it in the fridge. 

Divide the ground beef into 4 patties. You can make the kid patties slightly smaller, or they can have leftovers. 

Dent the center of each burger patty, and divide the white Cheddar between 2 of the indentations and the pimento cheese between the other 2. Doing the best you can, fold the meat up and over the cheese, then lightly press to seal everything together. 

Grill or sear the burger patties over medium-high heat, roughly 4 minutes per side. Let the burgers rest for about 5 minutes. Put the burgers in the buns. 

Serve the kid (white Cheddar) burgers with apple wedges, chips or fries. 

Serve the adult (pimento cheese) burgers topped with the tomato-parsley relish.

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