- Prep Time 0:15
- Cook Time 0:12
- 12 Comments
How many times have you cooked a cheeseburger at home, only to have half of all that delicious cheese melt off the burger as you cook it, into your barbeque, grill pan or frying pan? It’s not only a waste of cheesy deliciousness, but a highly-annoying waste of money. Here, I’ve solved that problem by tucking the cheese inside a juicy, flavorful burger, leaving both your wallet and your tastebuds happy!
- 1 lb ground beef (80/20 is fine) $5
- 1/2 onion, finely chopped $0.50 for a whole onion
- 4 cloves garlic, minced Pantry
- 1 tsp each salt and pepper Pantry
- 1 egg $1.50 for 12
- 8 oz. cheddar, jack, pepperjack or muenster cheese, chopped into small cubes $3.50
Total Cost of Ingredients $10.50
In a large mixing bowl, combine the beef, onion, garlic, salt, pepper and egg. Use your hands to mix well. Divide beef into 4 equal-sized balls.
On a clean surface, divide a ball into 2 equal balls and use your hands to gently shape into 2 patties. On top of one patty, place about 2 oz. cheese and cover with the other patty. Use your hands to seal the edges so it looks like 1 large patty. Set aside and repeat with the remaining beef mixture and cheese.
Heat a grill, grill pan or heavy-bottomed pan over medium-high heat, brushing lightly with oil if needed. Cook burgers to desired doneness (3-4 minutes per side for rarer burgers, 4-6 minutes per side for more well-done burgers). A bit of cheese will likely melt out the sides of the burgers.
Serve plain, on buns or over mixed greens with all the fixings.