Amazing and juicy just like the title says. It was one of the best burgers me and my daughter have ever had...
It is critical that you leave enough room on the edges to get a good seal. If the cheese runs out, it’s not near as good... if the cheese does start to run out, its done! Get it off the grill or pan before you lose your cheese!
These are super good with grilled onions and mushrooms on top!!! and there is no such thing as too much cheese so we also added a slice of cheese on top of the burger. It’s a great alternative to the regular hamburger and easy to make! YUMMY!!! :))
1 1/2 pounds ground beef
2 tbsp. Worcestershire sauce
2 tsp. Montreal steak seasoning
4 slices American cheese (such as Kraft)
4 hamburger buns, split
Combine ground beef, Worcestershire sauce, and seasoning in a large bowl; mix well.
Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
Cut each slice of American cheese into 4 equal pieces; stack the pieces.
Sandwich one stack of cheese between 2 ground beef patties.
Tightly pinch edges together tightly seal the cheese within the meat.
Repeat with the remaining cheese and patties.
Cook or barbecue burgers until well browned, about 4 minutes.
It is common for burgers to puff up due to steam from the melting cheese.
Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes.
Serve on hamburger buns with your favourite toppings.
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