MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Inside-Out Cheeseburgers
Categories: Beef, Cheese, Sandwiches
Yield: 4 Servings

1/4 c Shredded Cheddar cheese
1/4 c Shredded Gruyere cheese
1 lb Ground beef
1 tb Worcestershire sauce
1 1/2 ts Paprika
1/4 ts Freshly ground pepper

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 - Emmenthal and Gouda or Asiago and Parmigiano-
Reggiano also pair well.

Preheat grill to medium-high or preheat the broiler.

Combine Cheddar and Gruyere in a small bowl.

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

To grill: Lightly oil the grill rack (see Tip). Grill
the stuffed patties over medium-high heat, about 4 min
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 burgers
stand for 5 minutes before serving.

Tip: 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.)

RECIPE FROM: https:www.eatingwell.com

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