Cheese-Studded Burgers

September 25, 2011 § Leave a comment

J:  Here at Nombudsman, we are always in pursuit of ways to put more cheese in everything, and in particular, it is one of our missions (…well, maybe just my mission) to see how many different ways we can incorporate cheese into a burger.  We presented our Inside-Out Burgers a couple weeks ago, and now we have a new creation: Cheese-Studded Burgers!


These may look like innocuous, regular burgers, but they have tons of tiny cheese cubes mixed into the patties, so you get little bursts of cheese every time you take a bite!  And, of course, we topped the burgers with yet more cheese before we devoured them.  I’m telling you, it’s a veritable cheese-ucopia.  We also used ground beef for these, at my urging, because it’s just so much heartier than ground turkey.  You can certainly use your choice of ground meat products — I’m sure this would be tasty with turkey, chicken, or even more exotic things like buffalo.  Let us know what you find works best for you!

Cheese-Studded Burgers
1 lb ground beef
1 small tomato, diced
2 cloves of garlic, minced
1 small sweet onion, diced
1 tbsp fresh oregano, chopped finely
1/3 c oats (adjust this amount as necessary if you find you need more or less oats)
Pinch of salt and pepper
2 oz cheddar cheese , cut into small cubes (definitely could increase this amount a bit, if you chose, and if you want to try a different kind of cheese, by all means go for it!)
1 egg
Optional: lettuce/greens, tomato, cheese, BBQ sauce, etc. — for topping, as you desire

deconstructed burger, sans meat

These are pretty simple and very similar to our Inside-Out Burgers in execution.  Mix all of your ingredients in a large bowl, cracking the egg in last to bind everything together.

Form the mixture into four patties (you could get five out of this if you made them a bit smaller, but come on, quarter pound burgers are where it’s at).

monster burgers

When you form them, try to “hide” the cheese as much as possible, so that when the burgers are cooking, you minimize oozeage — you want to conserve as much of the cheese as you can so it only oozes when you want it to (i.e., when you unhinge your jaw to try and eat it)!  You can see a few little cheese studs peeking out in a couple of the burgers above.

We used much the same strategy for cooking these as we did with our other burgers.  Start off by preheating your oven to 250.  While that’s going, heat some olive oil in a large skillet on medium-high heat, and when heated up, set the four burgers in the pan.  Cook them for about 5-7 minutes per side, until browned; you’ll notice that they aren’t cooked all the way through, and at this point, that’s fine.  Slide the skillet (with the burgers still in, of course) into your oven and cook for another 15 minutes or so.  At this point, you will want to cut into one of the burgers to be sure they’re cooked through, and adjust your cooking time accordingly.

When they’re finished, serve with your favorite toppings on a delicious bun and enjoy!


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