This recipe renders the prefect cheeseburger for grilling. When grilling outdoors (or indoors, for that matter), cheeseburgers are a must for most of us. Place the burger on the grill, cook for a minute or so, add a slice of cheese and cook until it melts. That is the national method (some say it’s written in the Constitution). But ever try an Inside-Out Cheeseburger? If not, you’re in for a treat. Place the cheese inside the burger and then grill. It makes for something unique and wonderful.
With my inside-out burgers, I use mozzarella cheese. It makes for a deliciously rich burger. But you can use whatever cheese you like, even Velveeta which my wife, Holly, hates. To her it’s a processed chemical product that isn’t really cheese. She says you’re eating plastic. But, that’s another conversation. Figure it this way, can you imagine an inside-out burger with Spanish Manchego cheese? Or Brie?, Or feta? The possibilities are endless. You can’t go wrong with this one.
1½ to 2 pounds ground beef or if, preferred, ground turkey or ground chicken
Salt and black ground pepper to taste
1 tablespoon fresh chopped oregano leaves or 1 teaspoon dried
About ¼ pound mozzarella, cut into 4 pieces
1. Start a charcoal or gas grill over medium-high heat for 3-4 minutes.
2. Season the meat with salt, pepper and oregano. Divide meat into four portions and shape each around a piece of cheese, enclosing it fully.
3. Cook over moderately hot fire: you will be able to hold your hand 3-4 inches over rack for a few seconds. Grill burgers about 4 minutes per side for medium-rare, 6-7 minutes for medium, and 8-9 minutes for well done. Note that cheese begins to melt after 4-5 minutes, but if cheese is well enclosed, that won’t matter.
4. Serve on buns or rolls and garnish as you like.
Yield: 4 servings.