Pepper Jack Hamburgers
Pepper Jack cheese adds a zesty flavor to these buttery grilled hamburgers.
1 1/2 pounds extra lean ground beef
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground or coarse ground pepper
1 1/2 teaspoons chopped fresh chives
4 onion topped hamburger buns
Lettuce leaves, if desired
Tomato slices, if desired
Combine ground beef, Worcestershire sauce, salt and pepper in large bowl; mix lightly. Shape into 4 (1/2-inch thick) patties.
Stack 3 cheese slices. Cut into thin strips; finely chop. Combine chopped cheese, 3 tablespoons butter and chives in small bowl; mix well. Shape cheese mixture into 4 equal-size balls; flatten slightly. Press a small indentation into center of each patty. Place cheese balls into each indentation; form ground beef around cheese ball, pinching to seal well. Place onto large plate. Cover; refrigerate 30 minutes.
Heat gas grill on medium or charcoal grill until coals are ash white. Place patties onto grill. Grill, turning once, until internal temperature reaches at least 160°F. or until meat is no longer pink in center (10 to 14 minutes).
Meanwhile, spread cut-sides of bread with 2 tablespoons butter. Place onto grill, butter-side down. Grill until toasted. Top each burger with 1 slice cheese before removing from grill.
To serve, place lettuce leaf onto bottom half of bun, if desired. Top with burger and tomato slices, if desired, and top half of bun.
Chilling prepared patties before grilling allows butter mixture in center to firm up, making it less likely to ooze out during grilling.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #13468©2005Land O'Lakes, Inc.