This is Memorial Day weekend, and I’m psyched for three days of fun! I made these Stuffed Cheeseburgers the other day, but I’ll gladly repeat the recipe this Saturday. It’s fantastic. The gooey smoked Gouda and garlic really made the patty outstanding. Then the soft, buttery Havarti took the patty to another level. (Experiment with your favorite cheeses.) Really, if you’re looking for a burger recipe for this holiday weekend or any summer weekend, try this one.
Did you know more than 28,000 farms in Arkansas produce beef cattle?
- 1 pound hamburger meat
- 1 egg
- ¼ teaspoon red pepper
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ cup smoked Gouda, shredded
- 4 hamburger buns
- 4 slices of Havarti
- other toppings, as needed
- Combine meat, egg, garlic, red pepper and salt. Separate into four even chunks.
- Separate each of the four chunks into two slightly uneven pieces. Press the larger pieces into a thin patty by hand. Keep in mind that the patty will shrink during cooking. Place about ¼ of the shredded Gouda in the center of each of the larger patty.
- Now, flatten the smaller halves and place on top of the larger patty and Gouda. Bring the edges of the bottom larger patty up to meet the smaller patty on top and seal the edges. Then shape the hamburger patty if needed.
- Grill on a preheated grill for 5-6 minutes on one side, then flip. Grill for another 1-2 minutes or until the burgers are done. The internal temperature should be 160 degrees. Top with Havarti right after you take them off the grill. (Be careful as the gooey cheese on the inside will be hot.)