FCSIP134.pdf

inside-out cheeseburgers

These inside-out cheeseburgers are fun to make and eat. If you or the kids don’t

like blue cheese, then use shredded Cheddar or any cheese you like. Use a cup deli

container (the short 2-inch-high ones) as a mold, which makes a perfect bun-size

burger. Serves 4

1½ lb. ground beef chuck or
cubes of chuck
1 Vidalia onion, sliced
¼ cup crumbled blue cheese
Kosher salt and freshly ground
black pepper
4 hamburger buns, buttered
and grilled
Lettuce, sliced tomatoes,
and condiments

In a medium bowl, toss the meat to lightly

loosen it. Divide the beef into 8 equal por-

tions. Using a container or mold, lightly press

in one portion. Put a few onion rings on top

of the meat, then top with 1 Tbs. of the blue

cheese. Place a second portion of beef on top

of the now cheese-and-onion-covered patty

and press lightly to form a hamburger and

pinch edges together. Sprinkle with pepper

and salt if you think necessary, being mindful

that the cheese is salted. Repeat with the

remaining meat, onions, and blue cheese, and

refrigerate, covered with plastic wrap, until

ready to cook.

Light a charcoal fire or preheat your gas grill

on high. Oil the grill’s cooking surface. You’re

going to want to cook over a very hot fire.

Place the burgers on the grill and cook 3 to

5 minutes (3 minutes for rare and 5 minutes

for medium), then turn the burgers and cook

the same amount of time on the other side.

Remember: If you wanted to eat a hockey

puck, you could have gone to a fast-food

place. Don’t overcook your burgers.

Serve on hamburger buns, with lettuce,

tomato, and your favorite hamburger fixings.

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