Adding you favorite herb-flavored cream cheese from your local market or bagel shop makes this burger a breeze to make and oh so tasty. Use a specialty bun for that gourmet touch. The only essential thing when stuffing a burger with cheese is to make sure that the edges are sealed well, to keep the cheese from leaking out during cooking.
Makes 6 servings
Total Time: 20 min.
INGREDIENTS:
- 2 pounds ground beef chuck, 85% lean
- 2 tablespoons chopped garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons herbed garlic cream cheese, such as Boursin
- Oil for coating grill grate
- 6 hamburger buns, split
DIRECTIONS:
Using your hands, mix the beef, garlic, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than 1/2 inch thick.
Put a portion (about 1 1/2 teaspoons) of cheese in the center of each of 6 patties; top with the remaining patties and press together, taking care to seal the edges well.
Refrigerate the burgers until the grill is ready. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 9 minutes, flipping after 5 minutes, for medium-done (150 degrees F, slightly pink). Add a minute per side for well-done (160 degrees F).
To toast the buns, put them cut sides down directly over the fire for the last minute of cooking. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.
source: ivillage.com
Le Top blog 