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Cheesy Cheese Burgers

Filed Under:

dinners

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While neither of us are fans of Juicy Lucy-style stuffed burgers, we love the juicy texture and rich flavor that extra cheese adds to burgers — plus, you know we’ll never deny a good #cheeseme moment. Instead of tucking extra cheese into the middle of our burgers, we experimented with our own version of butter burgers — and the results are worth sharing!

For these Cheesy Cheese Burgers, we’ve swapped grated butter for shredded cheddar cheese in the burger mix. You can use another semi-soft cheese you like, just be sure to keep a ratio of ½ cup grated cheese to 1 pound ground meat.

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Cheesy Cheese Burgers recipe | Didn't I Just Feed You podcast

Cheesy Cheese Burgers


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  • Author: Stacie and Meghan
  • Yield: 4 Burgers 1x

Description

For these Cheesy Cheese Burgers, we’ve swapped grated butter for shredded cheddar cheese in the burger mix. You can use another semi-soft cheese you like, just be sure to keep a ratio of ½ cup grated cheese to 1 pound ground meat.


Ingredients

Scale

For the burgers:

4 ounces cheddar cheese

1 pound lean ground beef

1 teaspoon kosher salt

For serving:

Split hamburger buns

Butter

Shredded lettuce

Sliced tomato

Thinly sliced onion

Pickles

Mayo or mustard


Instructions

  1. Using the large holes of a box grater, grate the cheese; you should end up with about 1/2 cup. Add roughly half of the cheese to a large bowl and set aside the rest.
  2. Add the ground beef to the bowl with the cheese. Using your hands, quickly and gently fold the two together. Shape the burgers into 4 (4-ounce) patties about 4 inches in diameter and 3/4-inch thick.
  3. Season both sides of each burger with salt. Be generous, though you might not use all of the salt called for.
  4. Heat a large cast iron pan over medium-high heat. Cook 2 burgers at a time for 4 minutes on the first side. One by one, lift the burgers with a spatula and sprinkle the pan with about a tablespoon of the remaining shredded cheese (roughly 1/4 of the set aside portion). Flip the burger onto the melting cheese and cook for 3 more minutes. Repeat with the remaining burgers and cheese. You may need to drain off the fat and wipe the pan between batches. Serve burgers immediately on toasted buttered buns with the toppings of your choice.

Grilling Directions

  1. Add all of the shredded cheese to the meat mixture; no need to set half aside since you can’t frico cheese on the grill. Preheat the grill to medium-high heat. Scrape the grill grates clean if needed. Grill each burger for 4 minutes per side, expecting a few flare-ups as the cheese melts

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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