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

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!

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

Learn how to adjust the serving size.
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Grilled & Filled Wisconsin Cheesy Goodie Burgers

Grilled & Filled Wisconsin Cheesy Goodie Burgers

A Stuffed Burger That Explodes in Your Mouth with Cheesy Good Flavor!
5 from 1 vote
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Course: Dinner, entree, Lunch, Main Course
Cuisine: American
Keyword: beef, cheese, hamburger, veggies
Prep Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Calories: 848kcal

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

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.

Footnotes

*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.

Copyright © 2017-2019 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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.)

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Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

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  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Where my passion is all about helping people to create lasting change in their health and life by making delicious, nutritious choices for eating better. Here you'll find easy recipes that use only real, whole foods with ingredients you can trust. Gluten-free meals that never, ever compromise on taste, that save you time - even when life gets busy.

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