Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Watch how to make this recipe.
One Recipe, Two Meals: Stuffed Burgers with So. Much. Cheese.
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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!
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 4 burgers
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 4 burgers
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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