Name: Cheddar-Stuffed Grilled Burgers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 lb. Ground Beef ((80-85% Lean)); 1 ½ oz. Cabot Seriously Sharp Cheddar; 1 ½ oz. Cabot Vermont Sharp Cheddar; ½ tsp. Salt; ½ tsp. Black Pepper; 4 slices White Onion; 3 slices Tomato; 3 pieces Lettuce; ¼ cup Pickles; ½ cup Grilled Mushrooms; 3 tb. Mayonnaise ((or your favorite sauce))

Disclaimer: I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.

As summer is nearing its end, which means grilling season is also nearing its end, I have been trying to get in as many grilled dinners in as possible. Aside from the fact that it keeps my kitchen clean ;), I feel like grilling makes everything taste better. Whether it is steaks, shish kabob, or delicious, juicy hamburgers, grilling them makes all the difference.

These Cheddar-Stuffed Grilled Burgers are not your typical cheeseburger. Rather than throwing on a slice of cheese the last minute of grilling, I decided to stuff these burgers with a combination of two different cheddar cheeses for ultimate cheesiness.

Cabot Cheddar Cheeses

I have been a big fan Cabot Cheeses for many years now. I love their sharp flavors and texture. I also love how Cabot is cooperative owned by 800 farm families throughout New England and New York and 100% of profits go back to the farmers. That is BIG deal, especially in the current economic climate. Cabot Cheeses are great for the entire family as they are 100% Naturally Lactose-Free, Naturally Aged, and Naturally Gluten-Free.

To stuff the burgers, I made a thin burger patty, added about a half ounce each of Cabot Seriously Sharp Cheddar and Cabot Vermont Sharp Cheddar. I then added some more ground beef to cover up the cheese and seal them tight. Make sure there are no holes in the burger after you’ve stuffed it, or you’ll have a cheese leak while you’re grilling. Not that that’s the worst problem to have! I seasoned the burgers very simply with salt and black pepper as the cheddar gives it incredible cheesy and sharp flavor.

I used beautiful brioche buns when I made these burgers and added my favorite burger toppings which happens to be lettuce, tomato, pickles, grilled mushrooms, onions and mayonnaise. Feel free to use whatever you typically enjoy on your burgers.

In addition to a full line of cheeses, Cabot also makes Greek yogurt, sour cream, cottage cheese, butter and whey protein.

STEP 1

Slice the Cabot Seriously Sharp Cheddar and the Cabot Vermont Sharp Cheddar into ½ ounce (about ½ cm thick) chunks.

STEP 2

Divide the beef into 3 balls. Divide each ball in half. Lay half the meat down, top with ½ ounce of each the Cabot Seriously Sharp Cheddar and the Cabot Vermont Sharp Cheddar and top with the remaining beef.

Make sure to seal the patties so the cheese doesn’t leak. Season the burgers with salt and pepper.

STEP 3

Grill the patties on an outdoor grill on 350 degrees for 12-15 minutes. Flip halfway through.

STEP 4

Assemble the burgers by adding 1 tablespoon of mayonnaise or sauce of your choice to the bottom bun. Top with the patty then the grilled mushrooms, sliced tomato, lettuce, onion, pickles and top burger bun.