Cheddar-Bacon Stuffed Burgers

Monday, April 18, 2011 Review by judywrites
I’ve been a member of the Cooking Club of America for some years now. They have great recipes, a nice magazine, interesting cooking schools and the opportunity to try some new products. This is a recipe from the June/July 2010 issue.
We’ve all had bacon cheeseburgers, but this is from a different perspective – stuffed inside the burger.
Cheddar Bacon Stuffed Burgers

Cheddar Bacon Stuffed Burgers

Cheddar and bacon move from the top of the burger to the inside, ensuring the cheese is nice and melted before the meat is overcooked. Once you master the basics, experiment with different combinations like Swiss and mushroom or mozzarella and sun-dried tomato. Top the burgers with lettuce and grilled onions, if desired.

1 1/2 lb. ground beef (85% lean)
1/2 cup slightly packed shredded cheddar cheese
1/4 cup precooked crumbled bacon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup ketchup
2 teaspoons chopped chipotle chiles in adobo sauce*
4 sesame hamburger buns, split

1. Heat grill. Divide ground beef into 4 pieces; press each into 6-inch round. Top each with one-fourth each of the cheese and bacon; gently form beef around filling and flatten to create 4 (5-inch) patties. Sprinkle with salt and pepper.

2. Combine ketchup and chiles in small bowl.

3. Grill burgers, covered, over medium heat or coals 8 to 10 minutes or until thoroughly cooked and no longer pink in center, turning once. Toast buns during last minute of grilling, if desired. Serve burgers in buns with chipotle ketchup.

TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week. You can substitute 1/2 teaspoon chipotle chile powder or 1 tablespoon chipotle hot sauce.
4 sandwiches

PER SANDWICH: 515 calories, 25.5 g total fat (10.5 g saturated fat), 40.5 g protein, 29.5 g carbohydrate, 125 mg cholesterol, 1140 mg sodium, 1 g fiber

I am including the link, but am not sure if you can access it without a membership. In any case, thanks to the Cooking Club of America and  Anne-marie Ramo for this recipe.

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