Step by step inside.

Things needed:

ground beef (85/15 preferred) roughly 2.5lbs made 7 burgers.

Salt and pepper, or what other seasoning one likes.

Your preferred cheese. Muenster works well because it is stable at high temperatures. Blue cheese? Not so much.

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Step 1:

Salt and pepper the beef. This is at your discretion, but I apply a layer of both before kneading the beef.

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Step 2:

Knead beef. This is an important part. Too often I see people just grab a handful of beef and slap into a patty shape only for it to fall to pieces while cooking. Basically squish it together until there are no more tendril pieces. I work it into a log shape before separating. Then break off into even sized pieces. I will roll them into a ball before flattening. Each piece will need to be broken into two for this purpose.

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Step 3:

Make the patty. Begin by pressing into hand. This helps with overall structural integrity. Continue this until you get the general shape.

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You want to get the pieces as thin as possible, so next place patty on a plate and press outward with fingers.

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Should be about this thin.

Comparison: Normal non-stuffed burger on right, thin patty on left.

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Step 4:

Cut the cheese. Make offering to cheese god. I make the slices about 3/16 of an inch.

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Step 5:

I didn’t get any pictures for this part because I forgot to. Pretty much, place cheese on patty leaving about 1/2” border. Place other patty on top and work edges together to seal in cheese as best as possible.

Step 6:

Fry or grill. Whatever method is at your disposal.

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Then add condiments/toppings of choice. I did one with horseradish and one with mustard.

Enjoy.