Inside-Out Cheeseburgers

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Why put the cheese on top of the burger when half of it just melts off? Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses—Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.

Inside-Out Cheeseburgers
Nutritionist Tested & Approved

Time: 35 minutes (20 minutes prep)

Ingredients
  • 1/4 cup shredded Cheddar cheese

  • 1/4 cup shredded Gruyere cheese

  • 1 pound 90%-lean ground beef

  • 1 tablespoon Worcestershire sauce

  • 1 1/2 teaspoons paprika

  • 1/4 teaspoon freshly ground pepper

Directions
  1. Preheat grill to medium-high or preheat the broiler.

  2. Combine Cheddar and Gruyere in a small bowl.

  3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

  4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)


Nutritional Facts

Servings
4
Calories
264
Carbohydrates
1g
Cholesterol
89mg
Dietary Fiber
0g
Fat
16g
Monounsaturated Fat
6g
Potassium
405mg
Protein
26g
Saturated Fat
7g
Sodium
186mg
Bonus
Zinc (37% daily value)
Calcium (15% dv)
Iron (15% dv)
Carbohydrate Servings
0
Exchanges
3 1/2 medium-fat meat

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13 replies

Anonymous
Anonymous 2016-04-25 12:29:36 -0500 Report

ENOUGH WITH THE "MEDIUM WELL" DONE MEAT! Sanitary conditions virtually eliminate folks getting sick from under cooked MEAT! IT'S OK TO COOK TO 150 to 155 degrees as long as ya don't wipe the BEEF ON THE GARAGE FLOOR! MEDIUM-RARE gives a TASTE that is NOT LIKE LEATHER which is exactly what MEDIUM-WELL produces!

Coach Cheryl
Coach Cheryl 2014-05-24 10:28:38 -0500 Report

To reduce the sodium, use Low Salt Worcestershire sauce and substitute the Gruyere cheese with Goat Cheese (naturally lower in sodium). Goat cheese is creamy, tastes delicious and can be bought in a low fat and low salt form making it a win win!

Martellc123
Martellc123 2013-04-26 10:48:14 -0500 Report

Can you tell me how much phosphorus is in it? I have stage 3 Diabetic CKD and need to know how much of these nutrients. Even if there is none could you list that as phosphorus - 0? I know this is asking for extra analyzing, but I need it. I have enjoyed several of your recipes and hope to be able to continue, now that I've been diagnosed with CKD. This recipe sounds really good.

peta-gaye
peta-gaye 2013-04-20 15:16:45 -0500 Report

Healthy in some ways than others. Though it is low in carbs it is high in sodium. Diabetics have to watch their sodium levels, calories and HDLs & LDLs!

JSJB
JSJB 2012-01-18 17:23:32 -0600 Report

I made one yesterday and it was great but I also added diced peppers and onion. Ate it on a wheat roll with lite mayo and tomatos.

lon711
lon711 2011-09-02 17:32:16 -0500 Report

I make two flat hamburger patty and put the chesse in between them then add some onion they can be fried or baked