Claire Tansey has the perfect recipe to spice up your burgers this summer!
Inside-out cheddar burgers:
Prep 25 min | Total 30 min
- 1.5 kg medium ground beef
- 8 1-in.-square pieces Canadian cheddar, each 1/2 in. thick
- 1/2 tsp salt
- 8 burger buns
- lettuce leaves
- 2 tomatoes, sliced into rounds
- 4 dill pickles, sliced
Preheat barbecue to medium. Divide beef into 16 portions. Flatten each into a very thin patty. Lay a square of cheese in the centre of 8 patties, then top with remaining patties. Pinch edges well to seal in the cheese. Season both sides of burgers with salt and fresh pepper.
Oil grill. Barbecue burgers, with lid closed, until cooked through, 4 to 6 min per side. Serve on buns with lettuce, tomato and pickles.
Serves 8 | Per serving 550 calories, 43 g protein, 38 g carbs, 24 g fat, 4 g fibre, 1,010 mg sodium. Excellent source of vitamin B12.
Photo credit Angus Fergusson
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