Pepper Jack cheese adds a zesty flavor to these buttery grilled hamburgers.
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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
3 (3/4-ounce) slices Land O Lakes® Pepper Jack Cheese, chopped
3 tablespoons Land O Lakes® Butter, softened
1 1/2 teaspoons chopped fresh chives
4 (3/4-ounce) slices Land O Lakes® Pepper Jack Cheese
4 onion topped hamburger buns
2 tablespoons Land O Lakes® Butter, softened
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.
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, 10-14 minutes or until internal temperature reaches at least 160°F or until meat is no longer pink in center.
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.
Explore reviews fromour online community
I toasted the buns in my toaster instead and added a ranch/A1 sauce mix (1 cup of ranch/2tbs of A1) and it was wonderful! It had lots of flavor! Will make again. Thank you.