Ingredients
Cheese Filling
| 1 cup | (225 g) | Canadian light cream cheese, softened |
| ¾ cup | (85 g) | Canadian cheddar cheese, grated |
| 2 tbsp | (15 g) | jalapeños, seeded and diced |
| ¼ cup | (9 g) | parsley, chopped |
Burger Patties
| 2½ lbs | (1.13 kg) | lean ground beef (or chicken) |
| 1 tsp | (3 g) | garlic powder |
| 1 tsp | (3 g) | onion powder |
| 1 tsp | (3 g) | smoked paprika |
| 1 tsp | (6 g) | salt |
| 1 tsp | (2 g) | pepper |
| 8 burger buns |
Toppings
| 8 sliced | 8 slices Canadian Havarti cheese (or Canadian aged cheddar) | |
| Sliced onions, lettuce and tomatoes |
Directions
Filling
- In a medium bowl, mix cream cheese, grated cheddar, jalapeños and parsley. Set aside.
Patties
- In a large bowl, combine ground beef with garlic powder, onion powder, smoked paprika, salt and pepper. Mix gently until just combined.
Assembly
- Divide meat into 8 portions.
- Split each portion in half to form two thin patties (about 4 inches each).
- Place one patty on a work surface, spoon 1 tbsp of cheese filling in the centre, top with second patty and seal edges.
- Repeat for remaining portions.
- Preheat a grill or grill pan to medium. Cook burgers 5–7 min per side until internal temperature reaches 165°F. Add a slice of cheese to each patty during the last minute of cooking
- Lightly toast buns on the grill. Assemble burgers with desired toppings and serve immediately.
Tip
- Press the edges of the patties together firmly and use a little water on your fingers to help the meat stick. This will prevent the cheese from escaping while cooking.