Cooper sharp cheese works great for this application because it is a good melting cheese and will have a creamy consistency after cooked. Just be sure to let these cool for 10 minutes before eating. The cheese stuffing is lava hot in temperature after coming off the grill and you will burn your mouth if you don't let them cool first.
Total Time
30min
5.0
3 Ratings
Author: Sear Nation
Servings:
4
Ingredients
•
2
lb
85/15 Lean Ground Beef
•
4
slices
White Cheese
•
1/3
cup
Shredded Parmesan Cheese
•
2
Portabella Mushroom Caps
•
4
Onion Rolls
•
to taste
Steak Sauce
Cooking Instructions
1.
Preheat grill to 300-400 degrees F (150-200 degrees C).
2.
Place Portabella Mushroom Caps (2) on grill over indirect heat during preheating. These will take longer to cook than the burgers.
3.
Meanwhile, divide 85/15 Lean Ground Beef (2 lb) into 8 portions and form into patties with hands. Use wax paper as surface to form patties. Make them fairly thin patties.
4.
Form small circles of cheese that will fit inside the patties. White Cheese (4 slices) on 4 of the patties and sandwich the cheese with the other 4 patties on top.
5.
Seal edges together by firmly pressing the ground meat with fingers, ensuring the cheese doesn't leak.
6.
Grill burgers until done. Remove burgers and mushrooms.
7.
Slice portabella caps into thin slivers. Place burgers on Onion Rolls (4). Top with Shredded Parmesan Cheese (1/3 cup), mushroom slices, and Steak Sauce (to taste).
8.
Make sure burgers have been cooling for at least 10 minutes so the cheese filling isn't boiling hot. Slice burgers in half if desired, or just serve whole for guest to bite into the cheesy surprise.
Nutrition Per Serving
CALORIES
520
FAT
36.7 g
PROTEIN
47.7 g
CARBS
0.3 g
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