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Betty's Burgers

 Betty's Burgers
"I dreamed up these cheese- and vegetable-stuffed burgers for a family barbecue years ago," recalls veteran cook Betty Canoles of Atascadero, California. "They're delicious grilled or pan-fried. You bite into a surprise."
6 ServingsPrep/Total Time: 30 min.


  • 1-1/2 pounds ground beef
  • 6 thin slices cheddar cheese
  • 1 large green pepper, julienned
  • 1 medium onion, thinly sliced
  • 1 medium tomato, thinly sliced
  • 6 thin slices Swiss cheese
  • Salt and pepper to taste
  • lettuce leaves
  • 6 hamburger buns, split


  • Shape beef into 12 thin patties. Top six patties with a slice of
  • cheddar cheese, green pepper strips and a slice of onion, tomato and
  • Swiss cheese. Top each with another patty and seal edges. Season to
  • taste.
  • Grill beef, covered, over medium heat or broil 4 in. from the heat
  • for 4-5 minutes on each side or until a thermometer reads 160°
  • and juices run clear. Serve on lettuce-lined buns. Yield: 6
  • servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.