Ingredients
For the burgers
| 1 1/2 lbs | (680g) | medium ground beef (use 75-80% lean for best results) |
| 1/4 tsp | (2 ml) | salt |
| 1/4 tsp | (2 ml) | pepper |
| 3/4 cup | (180 ml) | cheddar, room temperature |
| 4 | hamburger buns |
For the 'secret' sauce
| 1/2 cup | (120 ml) | mayonnaise |
| 3 tbsp | (45 ml) | ketchup |
| 2 tbsp | (30 ml) | diced pickles |
| 1 tbsp | (15 ml) | yellow mustard |
| 1/2 tbsp | (8 ml) | white sugar |
Optional toppings
| shredded iceberg lettuce | ||
| sliced tomatoes | ||
| sliced red onions |
Directions
- In a mixing bowl, season the beef with salt and pepper and shape into 8 even sized balls. Between 2 sheets of wax or parchment paper, flatten each ball with the back of a pan or a dinner plate to ¼-½ “ thickness, or about the width of your buns.
- Form slightly raised edges on 4 of the patties. These are your bottoms. In the centre of each of the 4 bottoms, place 3 tbsp of grated cheddar cheese and lay the remaining 4 patties on top. Gently press to seal the edges making sure to not leave any large air pockets inside the burger.
- In a small mixing bowl, combine the mayo, ketchup, mustard, sugar and diced pickles. Set aside.
- Arrange a platter with assorted toppings such as shredded lettuce, sliced tomato, thinly sliced red onion, etc.
- Preheat your grill to medium-high heat and cook burgers for 5-6 minutes per side. Don’t be tempted to press on the patties as they cook, or you risk losing all that gooey cheese. These stuffed cheddar burgers can also be cooked in a pan over medium heat for 7-8 minutes per side, or until the internal temp reaches 165’F (74’C).
- Toast the buns and spread one heaping tablespoon on the tops and bottoms of each one. Place one patty on each bottom and let everyone dress their own burger as they choose.