Inside-Out Cheeseburgers

by Bob Sassone, Posted Jul 10th 2007 @ 4:33PM

inside out cheesebruger from eating well

I find cookouts rather boring (as I've said here before, I'm not a fan of summer, cookouts, parades, or humidity - bring on the fall!), but if I were going to throw one, I'd try to find different things to make other than the usual burgers and hot dogs and corn-on-the-cob. Or at least find a way to do a different spin on those mainstays.

Over at AOL Food, there's a recipe for Inside-Out Cheeseburgers from EatingWell. The cheese -- both cheddar and Gruyere -- goes on the inside so it can ooze out. However, I think if they really want to make these cheeseburgers inside-out, they'd find some way to put the bun on the inside too!

Inside-Out Cheeseburgers

1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper

Preheat grill to medium-high or preheat the broiler. Combine Cheddar and Gruyere in a small bowl. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Filed Under: Spirit of Summer, On the Blogs, Ingredients
Tags: aol food, barbecue, bbq, beef, cheddar cheese, cookouts, grilling, hamburgers, inside out cheeseburgers, summer food

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Reader comments (Page 1 of 1)

7-10-2007 @4:49PM Dmnkly said... Up in Minneapolis, this is what's known as a Juicy Lucy, where a couple of places lay claim to its creation. Haven't had the opportunity to sample, myself.
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7-10-2007 @5:28PM Dave A. said... Yep. Definitely a Jucy Lucy. I remember reading about it in the current issue of Cook's Country.

Also haven't had the ability to sample one, but they definitely look tasty.
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7-10-2007 @5:33PM Rachel said... These are very popular here in Minneapolis at a few spots in town. Here we call them Juicy Lucy's and there is heated debate about the origins of the beloved burger. More on the story here: http://citypages.com/databank/19/923/article5760.asp
and here: http://en.wikipedia.org/wiki/Jucy_lucy
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7-10-2007 @8:24PM Heather said... there's a restaurant in San Francisco called Spork that serves an in-side-out burger that they recommend eating with a fork and knife.
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7-11-2007 @10:32AM calamari said... This was a staple of mid-century cookbooks, as it makes bbq-ing a cheeseburger much less messy. (The cheese has gone more upscale since then -- Gruyere wasn't in your local market in 1964.)

As far an putting the bun on the inside... older hamburger recipes do incorporate bread crumbs. The bread was an extender for expensive meat in the old days, but with today's leaner beef, it's a great help in providing juiciness and flavor, especially if you also put in some chopped onions.
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7-11-2007 @11:11AM Les said... Try bleu cheese and Italian dressing mix in the meat for an extra kick... love these: the bleu has a bite that cheeses more familiar with burgers can provide.
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