We grilled out recently and made hamburgers, but not just any hamburger. These were Herb & Cheese Stuffed Burgers. The pictures posted today came from my plate. It tasted as lip-smacking as it looks! I saved this recipe to share with you today so you could have a super Labor Day menu to cook on your grill. (Can you believe that’s right around the corner?!) I found this recipe clipped in my file from a Taste of Home Magazine. One of my family members declared this hamburger to be “the best she’d ever eaten!” I think I may have to agree. It didn’t need ketchup, mustard or mayo. The tomato and lettuce were a lovely addition to all the great flavors in this delicious burger. Here’s the recipe:
- 1/4 cup shredded cheddar cheese
- 2 tablespoons cream cheese, softened
- 2 tablespoons minced fresh parsley
- 3 teaspoons Dijon mustard, divided
- 2 green onions, thinly sliced
- 3 tablespoons dry bread crumbs
- 2 tablespoons ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon dried sage leaves
- 1 pound lean ground beef (90% lean)
- 4 hard rolls, split
- Lettuce leaves and tomato slices, optional
- In a small bowl, combine the cheddar cheese, cream cheese, parsley and 1 teaspoon mustard; set aside.
- In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well.
- Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal.
- Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Serve on rolls with lettuce and tomato if desired. Yield: 4 servings.
To accompany the burger, Alli made Garlic Fries from Cooking Light. Hello deliciousness! These are amazing. Because they’re baked, not fried, they are much healthier…if you can keep from eating the whole pan (good luck!).
3 lb peeled baking potatoes, cut into 1/4″ thick strips
4 tsp vegetable oil
3/4 tsp salt
2 tbl butter
3 garlic cloves
2 Tbl finely copped fresh parsley
2 Tbl freshly grated Parmesan cheese
- Preheat oven to 400°.
- Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
- Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
- Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.
What’s been cooking in your kitchen or on your grill recently?
From the parsonage kitchen,