Forget any other burger you may think is good, you haven't tasted anything until you've had one of these and no I'm not just saying that.
Juicy, tender, filled with cheese and herbs, it's enough to make you drool, and I did, I must have said "mmmmm and aaahhhh a dozen times in between bites as the filling dripped down my chin. YUMMY!
I got this recipe from my new Taste of Home 2011 Cookbook filled with amazing recipes which I'll be trying this week too.
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
4 hard rolls, split
Lettuce leaves and tomato
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 meat thermometer reads 160° and juices run clear.
Serve on rolls with lettuce and tomato if desired. Yield: 4 servings.
Juicy, tender, filled with cheese and herbs, it's enough to make you drool, and I did, I must have said "mmmmm and aaahhhh a dozen times in between bites as the filling dripped down my chin. YUMMY!
I got this recipe from my new Taste of Home 2011 Cookbook filled with amazing recipes which I'll be trying this week too.
Herb and Cheese Stuffed Burgers
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
4 hard rolls, split
Lettuce leaves and tomato
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 meat thermometer reads 160° and juices run clear.
Serve on rolls with lettuce and tomato if desired. Yield: 4 servings.
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