Tired of the same old ground beef burgers? This quick-fix alternative, with its creamy cheese filling, will wake up your taste buds. —Sherri Cox, Lucasville, Ohio
- 1/4 cup shredded cheddar cheese
- 2 tablespoons cream cheese, softened
- 2 tablespoons minced fresh parsley
- 3 teaspoons Dijon mustard, divided
- 2 green onions, thinly sliced
- 3 tablespoons dry bread crumbs
- 2 tablespoons ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried sage leaves
- 1 pound lean ground beef (90% lean)
- 4 hard rolls, split
- Lettuce leaves and tomato slices, optional
- In a small bowl, combine the cheddar cheese, cream cheese, parsley and 1 teaspoon mustard; set aside.
- In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well.
- Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal.
- Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on rolls with lettuce and tomato if desired. Yield: 4 servings.
Originally published as Herb & Cheese-Stuffed Burgers in Taste of Home February/March 2010, p55
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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