A Stuffed Burger That Explodes in Your Mouth with Wisconsin Cheesy Good Flavor!
Grilled & Filled Wisconsin Cheesy Goodie Burgers

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Grilled & Filled Wisconsin Cheesy Goodie Burgers

When it comes to grilling hamburgers, you can’t make ‘em any more over-the-top than Grilled & Filled Wisconsin Cheesy Goodie Burgers deliciously stuffed with Wisconsin Cheese and other goodies inside!

Grilled & Filled Wisconsin Cheesy Goodie Burgers

To make these Grilled and Filled Wisconsin Cheesy Goodie burgers you’ll want to use 1/2-pound of ground beef for each burger. Most chefs and burger fanatics will choose their ground beef with meat to fat ratio of 80% / 20% to produce a juicy and flavorful burger cooked medium-rare to medium that cooks up without a greasy coating.

Using your personal preference for taste and flavor will dictate the stuffing you want to put inside. If you’re using another meat, like bacon, make sure to cook it first. Vegetables such as onions, mushrooms, and peppers should also be sautéed ahead of time. Otherwise, your burger will be charred and burnt before the stuffing inside is cooked.

Grilled & Filled Wisconsin Cheesy Goodie Burgers

These huge stuffed Cheesy Goodie-Burgers are filled and topped with a double dose of Wisconsin spicy pepper jack cheese, caramelized onions, green peppers, and fresh sautéed mushrooms.

Many recipes for stuffed burgers call for using ¼-pound of the burger, shaping it into a round patty with a small indent in the center, placing your stuffing on that half of the patty then, placing the other ¼-pound patty half on top, and lightly pinching the two together around the edges to seal.

While that method works fine, it’s a little messier than the way I usually make them. With the help of one of those “As-Seen-On-TV” stuffed burger presses (Yep, I’ve got one, and it really works!), I follow the simple three-step, press, fill, and top instructions and have my stuffed burger ready to go in next to no time.

I’ve also replicated the process achieved by the gadget by using the bottom of a highball glass to aid in forming the bottom patty. Still, messier to make than using the gadget, yet works very well, in this method I divide my ½-pound of hamburger by 2/3 to 1/3. Next, make a thick patty with the 2/3 burger portion, place it on a small plate and use a glass to form a well in the center while making the edges of the patty raise up to hold the stuffing. Add the cheese and prepared stuffing, form the remaining 1/3 burger portion into a thin patty sized to fit the top of the stuffed patty portion, then work your way around the edges of the top and bottom, pinching and forming to seal the two together for a  ½-pound stuffed burger that’s ready to season and grill.

No matter what method you use to construct your stuffed burgers, you’ll want to grill them on a pre-heated grill on medium-high heat. Grill for about 7-10 minutes, flipping and turning twice on each side during cooking to achieve perfect grill marks and the burger reaches desired doneness. You can top the burgers with Wisconsin Cheese during the last two minutes or so, and if serving on gluten-free buns, you can toast your buns for about the same length of time.

After removing from the grill, cover with foil to let the burgers rest for 3-5 minutes before eating so that the juices redistribute back into the burger.

Picture the recipe step-by-step...

UNDERSTANDING GROUND BEEF GRINDS FOR LEAN-TO-FAT RATIOS IN BURGERS*

85% Lean / 15% Fat – A leaner grind that can tend to dry out if not cooked properly.

80% Lean / 20% Fat – The most common choice for grilling healthier burgers which are still juicy, tasty, and flavorful.

75% Lean / 25% Fat –  The meat is usually pink and contains several flecks of fat flavor.

70% Lean / 30% Fat – Makes flavorful and juicy burgers, higher in calories.

*Sources Used: Wisconsin Beef Council and the Cattleman’s Beef Board and National Cattleman’s Beef Association

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Grilled & Filled Wisconsin Cheesy Goodie Burgers

Grilled & Filled Wisconsin Cheesy Goodie Burgers

Kymberley @GFreeDeliciously
A Stuffed Burger That Explodes in Your Mouth with Cheesy Good Flavor!
5 from 1 vote
Prep Time 20 mins
Total Time 35 mins
Course Dinner, Entrée, Lunch, Main Course
Cuisine American
Servings 2
Calories 848 kcal

Equipment

  • Grill or grill pan
  • Highball glass, or follow another method for stuffing
  • spatula

Ingredients
 
 

  • 1 pound Ground Beef 80% / 20%
  • Grill Seasonings Salt, Pepper, Garlic Powder to taste
  • 4 slices Wisconsin Pepper Jack Cheese
  • 1/2 medium Onion
  • 1/2 medium Green Pepper
  • 6 fresh Mushrooms
  • 1 tablespoon Butter
  • 1/2 teaspoon gluten-free Worcestershire Sauce
  • Salt
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Instructions
 

For the Burgers

  • Divide the burger into two equal portions.
  • Form burger patties according to your desired prep method for stuffing (refer to prep options).*
  • Stuff each burger with one slice of cheese. Fill up with a small amount of the prepared stuffing mix. Reserve a small amount of the stuffing mix to garnish the top for serving.
  • Assemble the top and bottom patty halves.
  • Season both sides with your preferred grill seasonings.
  • Preheat grill to medium-high heat, according to manufacturer instructions.
  • Grill burger for approximately 7-10 minutes, flipping and turning twice on each side during cooking to achieve perfect grill marks and the burger reaches desired doneness.
  • Top each grilled burger with Wisconsin Cheese during the last two minutes or so, and if serving on gluten-free buns, you can toast your buns for about the same length of time.
  • After removing from the grill, cover with foil to let the burgers rest for 3-5 minutes before eating so that the juices redistribute back into the burger.
  • Serve on lettuce or gluten-free buns.

For the Stuffing

  • In a medium skillet, heat butter over medium-high heat. Add the onion and mushrooms, and reduce the heat to medium, and sauté until they begin to soften about 10 minutes.
  • Add the green pepper, Worcestershire sauce, and salt, and continue to sauté for an additional 5-10 minutes, occasionally stirring until the liquid evaporates and the mixture begins to caramelize.

Notes

*Prep Options
Many recipes for stuffed burgers call for using ¼-pound of the burger, shaping it into a round patty with a small indent in the center, placing your stuffing on that half of the patty then, placing the other ¼-pound patty half on top of the stuffed one, and lightly pinching the two together around the edges to seal.
While that method works fine, it’s a little messier than the way I usually make them. With the help of one of those “As-Seen-On-TV” stuffed burger presses (Yep, I’ve got one, and it works swell.), I follow the simple three-step press, fill, and top instructions and have my stuffed burger ready to go in next to no time.
I’ve also replicated the process achieved by the gadget by using the bottom of a highball glass to aid in forming the bottom patty. I divide my ½-pound of burger by 2/3’s to 1/3. Next, make a thick patty with the 2/3 burger portion, place it on a small plate and use a glass to form a well in the center while making the edges of the patty raise up to hold the stuffing. Add the cheese and prepared stuffing, form the remaining 1/3 burger portion into a thin patty sized to fit the top of the stuffed patty portion, then work your way around the edges of the top and bottom, pinching and forming to seal the two together for a ½-pound stuffed burger that’s ready to season and grill.

Nutrition

Calories: 848kcalCarbohydrates: 4.3gProtein: 69.5gFat: 42gSaturated Fat: 17.3gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 17.6gTrans Fat: 1.9gCholesterol: 255.7mgSodium: 1748.1mgPotassium: 875.3mgFiber: 1gSugar: 1.3gVitamin A: 297.8IUVitamin C: 10.7mgCalcium: 473.9mgIron: 6.3mg
Keyword beef, cheese, hamburger, veggies
Tried this recipe?Please leave a comment to let me know your thoughts!

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2020 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com | All content, and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Hi, I'm Kymberley, the creator of G-Free Deliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

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