One Recipe, Two Meals: Stuffed Burgers with So. Much. Cheese.
- Level: Easy
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 843
- Total Fat
- 57
- Saturated Fat
- 22
- Carbohydrates
- 32
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 48
- Cholesterol
- 180
- Sodium
- 558
- Total: 35 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 10 min
Ingredients
1 cup halved cherry tomatoes
1/2 cup fresh parsley leaves
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
Pinch of salt
2 pounds ground beef
2 to 3 tablespoons shredded white Cheddar cheese
2 to 3 tablespoons homemade or store-bought pimento cheese
4 burger buns, split and lightly toasted
Apple wedges, chips or fries, for serving
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.