Herb Cheese-Stuffed Garlic Burgers - BBQ And Grilling RecipesThe widespread availability of herb-flavored cream cheeses makes this burger a snap. You can vary the results by moving between a mild, creamy Boursin, a more assertive goat cheese rolled in fresh herbs, or a Brie encased in herbs. 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.

Prep: 8 minutes
Grill: About 10 minutes.

– Long-handled spatula.

– Because these burgers are stuffed and seasoned, it is best to keep your garnishes simple: a slice of ripe beefsteak tomato, a mound of sautéed onions, a leaf of romaine lettuce, a smear of honey mustard, or a few sprigs of fresh herbs.

Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

2 pounds ground beef chuck, 85% lean
2 tablespoons chopped garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons herbed garlic cream cheese such as Boursin
Oil for coating grill grate
6 hamburger buns, split.

1. Heat the grill as directed.
2. 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 ½ inch thick.
3. Put a portion (about 1½ 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.
4. 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°F, slightly pink). Add a minute per side for welldone (160°F).
5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
6. 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.


This entry was posted on Friday, August 26th, 2011 at 6:42 am and is filed under Burgers And Other Quick Meals BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Reply