Good ole' hamburgers were on the menu last night and I decided to put a delicious twist my aunt introduced me to a few years ago - put the cheese on the inside. If you haven't experienced this before, I so recommend you try this the next time you throw hamburgers on the grill (or pan fry if that's your cup of tea). If it sounds hard to you - trust me it's not.
- Season your meat however you like to fix it. I prefer mine mixed with a little minced garlic (about a 1/4 tsp per 1/2 lb of meat) and sweet & spicy steak sauce (about 1 tsp per 1/2 lb of meat).
- If you are using a package of ground meat (versus the preformed patties), pull out however much you would consider a patty (normally 1/4-1/2 lb meat).
- Take this and divide it in half. Take the 1st half and form a patty to the diameter you desire for the whole burger (it will be 1/2 the thickness of your finished product).
- Place the cheese and any other goodies you want (bacon, onion, etc.) in the middle of your patty - leave about 1/2 inch border.
- Take the 2nd half of your meat and form a 2nd patty to match.
- Place the 2nd half on top of the 1st half.
- Press the patties together and work the corners together by hand to form a good seal.
- I finish seasoning my meat with either a dusting of seasoned salt and pepper or Mrs Dash and pepper before throwing them on the grill.
- Cook until done - try to keep the flipping to a minimum to decrease the chance of your burger falling apart.
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