Herb Cheese-Stuffed Garlic Burgers
For these quick and easy burgers, take your pick of cheeses -- try creamy Boursin, a more assertive goat cheese rolled in fresh herbs or even an herb-encased Brie. Just make sure the edges of the burgers are sealed well, to keep the cheese from leaking out during cooking.
Credit: Mastering the Grill by Andrew Schloss and David Joachim
Servings: 6
Ingredients:
* 2 pounds ground beef chuck, 85 percent lean
* 2 tablespoons chopped garlic
* 1/2 teaspoon kosher salt
* 1/4 teaspoon ground black pepper
* 3 tablespoons herbed garlic cream cheese, such as Boursin
* Oil for coating grill grate
* 6 hamburger buns, split
Directions:
Using your hands, mix the beef, garlic, salt and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than 1/2 inch thick. Put a portion (about 1 1/2 teaspoons) of cheese in the center of each of 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready.
Brush the grill grate and coat it with oil. Put the burgers on the grill, cover and cook for 9 minutes, flipping after 5 minutes, for medium (150 degrees F, slightly pink). Add a minute per side for well-done (160 degrees F). To toast the buns, put them cut side down directly over the fire for the last minute of cooking. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.
