Showing posts with label burgers. Show all posts
Showing posts with label burgers. Show all posts
Oven Burgers — A Simple, Juicy, No‑Fuss Way to Make Everyone’s Favorite Supper
Monday, 23 March 2026
If you love a good homemade burger but don’t always feel like standing over a hot frying pan or grill, these Oven Burgers are about to become your new weeknight hero. They’re juicy, flavorful, wonderfully easy, and baked hands‑off in the oven. Just mix, shape, brown, bake, and enjoy.
This is the kind of recipe that feels comforting and familiar, yet so simple you can pull it together even on your busiest days. The burgers stay tender and moist, the kitchen stays clean, and supper practically cooks itself. Rich, cheesy and delicious.
If you’re craving a reliable, family‑friendly meal that always hits the spot, these Oven Burgers are exactly what you need.
Burgers are not something we have really often in our house. Usually when I do make them I will make turkey burgers. Eileen saw this recipe for Aunt Kathy's Oven Burgers on Just a Pinch the other day and she thought that they looked really good. I had to agree and promised that I would make them for her. She has been collecting recipes from online that she thinks she could make, and writing them into a recipe folder that I gave to her.
The concept for these burgers was really simple. Well-seasoned burger patties are browned and then layered into buns with a special homemade sauce and plenty of cheese before wrapping tightly in foil and baking to melty burger perfection. It sounded easy enough.
They may not be the prettiest burgers on the block, but they were pretty darned tasty. Very easy to put together and incredibly delicious. The meat stayed juicy and was quite flavorful. The cheese was melted beautifully. I suppose you could add additional toppings such as lettuce and tomato, but these were mighty tasty just on their own.
We enjoyed these with some potato chips and crisp cucumber sticks on the side. I would call this a knife and fork burger. They were a tad bit messy to eat, but really enjoyable!
INGREDIENTS NEEDED TO MAKE OVEN BURGERS
Simple ingredients, done well. To make more than two burgers simply double or triple the ingredients required.
For the Burgers:
- 1/2 pound (8 ounces/227g) lean ground beef
- 3/4 TBS of Montreal steak seasoning or a seasoning which you enjoy
- 1/2 tsp garlic powder
- 1 medium onion, peeled and finely chopped
- 2 burger buns
- 2 slices processed cheese
- 2 slices Swiss cheese
For the special sauce:
- 1/4 cup (60g) full fat mayonnaise
- 1/2 TBS tomato ketchup
- 1/2 TBS yellow mustard
- 1 TBS sweet pickle relish
- pinch each garlic powder and sweet paprika
- splash of hot pepper sauce
NOTES ON INGREDIENTS
We get our ground beef at a local farm market. It is locally sourced, grass fed and frozen at the source. Very lean and delicious.
I used Kinder Buttery Steakhouse Seasoning. You can use your favorite brand of steakhouse seasoning.
I used half of a Spanish onion, very finely chopped. The meat will hold together better with smaller pieces.
I used Brioche Buns on this occasion as that was all they had at the shops. Feel free to use your own favorite buns with these.
I used Kewpie Mayo, Heinz Ketchup, and Bick's relish in the sauce. You could use BBQ sauce if you wish, or just mayo or just mustard, etc.
Feel free to add any additional toppings you enjoy such as crisp streaky bacon, etc.
HOW TO MAKE OVEN BURGERS
These are really quite simple to make. Simple ingredients put together in the most delicious way.
- First make the sauce. Whisk all of the sauce ingredients together in a small bowl, combining them thoroughly. Set aside. (Cover with plastic wrap and refrigerate if you are not making the burgers right away.)
- Mix the ground beef together with the steak seasoning, chopped onion and garlic powder. Shape into two large patties. (Flatten them out larger than you think they need to be as they will shrink in and become thicker as they cook. I find making a dip in the center helps.)
- Heat a large heavy bottomed skillet. Spray with a bit of cooking spray. Add the patties and cook them until golden brown on both sides. They should still be pink in the middle as they will be cooking longer in the oven. (The meat and the onions will cook further in the oven so no need to have them cooked all the way through.)
- Preheat the oven to 350*F/180*C/gas mark 4. Have ready a small sheet pan. (This is to hold the wrapped burger packets.)
- Split your buns in half. Spread some of the sauce on the cut sides of both the tops and bottoms of the buns, dividing it equally. (It will look like a lot, but trust me when I say it is about right.)
- Top with the cheeses, putting a processed slice on one half of the buns and a Swiss cheese slice on the others. (I didn't have any Swiss cheese so used some thinly sliced strong white cheddar cheese. Very delicious.)
- Top the bottom halves of the buns with a burger and then place the top halves over top to cover.
- Get two sheets of aluminum foil large enough to wrap each burger completely ready. Place the burgers in the center of the foil and then wrap up to enclose completely. (Make sure your foil covers the burgers completely.)
- Place the foil packets onto the baking sheet. Bake in the preheated oven for 15 to 20 minutes, until heated through and the cheese has melted.
- Serve hot with your favorite sides. (We enjoyed with potato chips and cucumber sticks.)
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE GROUND BEEF?
Not at all. You can use any kind of ground meat for these tasty burgers. Chicken, turkey, lamb, pork, etc. All work well.
CAN THESE BE MADE AHEAD OF TIME?
You can certainly shape the burgers and make the sauce ahead of time, ready to brown the burgers and put everything together at the last minute.
WHAT KIND OF BURGER BUNS DO YOU RECOMMEND?
I used Brioche on this day, but use whatever burger bun you enjoy. You do want one which will stand up to the weight of the burgers and the cheese and that will not fall apart when you try to eat them.
DO I NEED TO USE PROCESSED CHEESE?
Not at all. You can use any cheese or combination of cheeses that you enjoy and that have great melting properties. A good cheddar, fontina, mozzarella, etc.
DO I NEED TO USE THE SPECIAL SAUCE?
It does add a lovely layer of flavor, but you can use any sauce you prefer in it's place. BBQ sauce is really good as is just a simple layer of mayonnaise and or mustard. Even ketchup.
CAN I ADD ANYTHING ELSE?
By all means you can add some sliced raw onions, sliced pickles or pickled jalapenos to the layers. All are lovely.
MUST THESE BE BAKED IN THE OVEN?
Not at all. You can also cook these on top of an outdoor grill. Simply wrap and pop onto the top of the heated grill, downside up and then flip over topside up, until they are heated through and the cheese has melted.
SAFETY TIPS ON HANDLING RAW GROUND BEEF
- Thaw frozen ground beef on a plate on the lowest shelf of the refrigerator, to avoid any liquids dripping onto other foods.
- Keep raw and ready-to-eat meats separate.
- Wash hands thoroughly before and after handling raw ground beef.
- Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
- Use separate plates for carrying raw and cooked ground beef
- Use a Thermometer to ensure ground beef reaches the safely cooked internal temperature of 160*F/71*C.
A FEW OTHER BURGER RECIPES TO ENJOY
We love a good burger in this house. Here are a few more delicious burger recipes you might also enjoy.
CHEESY TOPPED BURGER PACKETS - A simple, satisfying meal that brings out everyone’s inner camper — hearty, hands‑on, and full of flavor. Tender new potatoes, lightly seasoned and pre‑softened in the microwave, form the base of each packet. A handful of crisp green beans adds color and freshness, and then comes the star: a juicy homemade beef burger nestled right on top. Everything steams and roasts together inside its foil bundle, soaking up all those lovely savory flavors as they cook. At the end each packet gets crowned with a generous scoop of an irresistible cheesy topping. A few minutes back in the oven and the cheese melts into every nook and cranny, creating a bubbling, golden finish that smells like pure comfort.
INSIDE-OUT BACON CHEESEBURGERS - Everything you love about a classic bacon cheeseburger, but made even better. The cheese gets tucked inside these burgers instead of being melted on top. The end result is a perfectly seasoning beef burger with a molten pocket of cheddar and Swiss at the center. Every bite is rich, savory and wonderfully gooey. Topped with crisp, smoky streaky bacon, plus grilled onions, fresh tomato slices, crisp lettuce and all your favorite condiments. Served on toasted buns, these are fun and incredibly satisfying.
Pin this recipe to your Ground Beef, Burger, or Main Dish Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Two servings
Oven Burgers for two
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Simple and delicious. A small batch recipe, designed to serve two people generously. You can easily double or triple the recipe.
Ingredients
For the Burgers:
- 1/2 pound (8 ounces/227g) lean ground beef
- 3/4 TBS of Montreal steak seasoning or a seasoning which you enjoy
- 1/2 tsp garlic powder
- 1 medium onion, peeled and finely chopped
- 2 burger buns
- 2 slices processed cheese
- 2 slices Swiss cheese
For the special sauce:
- 1/4 cup (60g) full fat mayonnaise
- 1/2 TBS tomato ketchup
- 1/2 TBS yellow mustard
- 1 TBS sweet pickle relish
- pinch each garlic powder and sweet paprika
- splash of hot pepper sauce
Instructions
- First make the sauce. Whisk all of the sauce ingredients together in a small bowl, combining them thoroughly. Set aside.
- Mix the ground beef together with the steak seasoning, chopped onion and garlic powder. Shape into two large patties.
- Heat a large heavy bottomed skillet. Spray with a bit of cooking spray. Add the patties and cook them until golden brown on both sides. They should still be pink in the middle as they will be cooking longer in the oven.
- Preheat the oven to 350*F/180*C/gas mark 4. Have ready a small sheet pan.
- Split your buns in half. Spread some of the sauce on the cut sides of both the tops and bottoms of the buns, dividing it equally.
- Top with the cheeses, putting a processed slice on one half of the buns and a Swiss cheese slice on the others.
- Top the bottom halves of the buns with a burger and then place the top halves over top to cover.
- Get two sheets of aluminum foil large enough to wrap each burger completely ready. Place the burgers in the center of the foil and then wrap up to enclose completely.
- Place the foil packets onto the baking sheet. Bake in the preheated oven for 15 to 20 minutes, until heated through and the cheese has melted.
- Serve hot with your favorite sides.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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.jpg "French Dip Burgers")
French Dip Burgers are a fun twist on the classic French Dip sandwich, combining juicy homemade beef patties with hot buttered toast and a rich, savory au jus for dipping. These burgers are cooked to perfection under the grill and then tucked between two slices of toasty Buttery French bread, ready to soak up all those delicious flavors.
They’re easy to make, incredibly satisfying, and perfect for anyone who loves a hearty, comforting meal. If you enjoy classic diner‑style burgers or warm, dip‑able sandwiches, this recipe is a great way to bring those flavors into your own kitchen. A truly delicious mashup of two favorite hot sandwiches.
One of my favorite things has always been the Beef Dip Sandwich. A beef dip is a sandwich composed of shaved roast beef in a toasted baguette that you dip in a hearty beef broth to eat. Scrummy! I love them!
I also love a good burger . . . and really, who doesn't??
This recipe I am sharing with you today combine the two worlds, with a hearty burger served up in toasted French Bread with a beef broth dip for dipping.
This is not complicated in the least and very easy to make. Its also quick AND economical!!!! If you can toast bread and grill burgers, then you can do this!
Hearty, filling, economical, and easy. A real family pleaser. What more could you ask for! A few oven chips on the side and perhaps a salad and dinner is served!
INGREDIENTS REQUIRED
TO MAKE
FRENCH DIP BURGERS
There is nothing outlandish here. Just simple ingredients put together in a delicious way.
For the Burgers:
- 1 package of dry onion soup mix (If you can't get the family sized packet, use three single serving size packets)
- 1/2 tsp ground black pepper or to taste
- 2 cloves of garlic, peeled and crushed
- 2 TBS soy sauce
- 1 pound of extra lean minced steak
- 8 (1/2 inch thick) pieces of French Bread, sliced on the diagonal
- softened butter
For the au jus dip:
- 250ml of boiling water (1 1/4 cups)
- 1 beef stock pot, stock cube or the equivalent of Beef Better than Bullion
- 1 TBS low salt soy sauce
- cracked black pepper to taste
- chopped fresh parsley and sliced dill pickles for garnish (optional)
In the U. K. I always had a difficult time finding full sized packets of Onion Soup Mix. Occasionally I could get a tub of Knorr Onion Soup Mix on Amazon, but generally speaking I used to use the Ainsley Harriot single serving sized packets of dry instant French Onion Soup.
I like the dark soy sauce. It gives a lovely color.
I got my ground steak at the butchers. Here in Canada I grind my own using the attachment to my kitchen aid. You can use extra lean ground beef.
If you can get a rustic sourdough bread, that is the perfect bread to use.
I use salted butter.
For the dip I use Better than Bullion Beef Bullion concentrate, about 1 TBS.
HOW TO MAKE FRENCH DIP BURGERS
These are really not that difficult to make at all.
- Heat the grill or broiler in your oven to high. (Alternately you can use an electric grill such as a Cuisinart grill.)
- Combine the water, stock pot, soy sauce and pepper in a small saucepan. Bring to the boil, then keep warm at a low simmer until you are ready to eat. (Taste and adjust seasoning as desired.)
- In a medium bowl, combine the minced steak, soup mix, soy sauce, garlic and black pepper. Mix together well and then divide into 4 equal portions. (Do not over handle the meat or you could make it tough. Use a light touch.)
- Pat each portion lightly into an oval shaped patty about 1/2 inch thick and large enough to cover the bread.
- Place the patties under the broiler/grill (heat to high) and broil for 5 to 6 minutes per side until nicely browned and thoroughly cooked, turning once. (If using an electric grill which cooks from both sides at the same time, follow the manufacturers directions. This should only take 5 to 6 minutes altogether.)
- While the meat patties are grilling, toast the bread slices and butter them on one side.
- Place each patty between two slices of buttered toast and cut in half on the diagonal. (Buttered sides in.)
- Place two halves onto each of four heated plates along with a small bowl of the dip for each. Garnish with some sliced dills and chopped parsley if desired. Serve immediately.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning to acquaint yourself with anything needed to make these burgers.
- Assemble all of your ingredients before you begin. This can prevent you from leaving anything integral out of the recipe.
- Use the freshest and best quality ingredients you can afford. A good quality bread. I like to use organic, locally grown, grass fed beef which we buy at the local farm market.
- Don't overcook the beef patties. There is nothing worse than a dried out patty.
- Be judicious with the salt as both the onion soup mix and the bullion are salty ingredients.
- Use a low salt soy sauce. I like Kikkoman fermented.
HOW TO AMP UP THESE SANDWICHES
You can easily amp up the flavor of these tasty sandwiches by topping with your favorite melty cheese and a layer of caramelized onions. Messy but very, VERY nice!! You could also spread the toast with some creamed horseradish sauce for another layer of flavor.
A FEW OTHER BURGERS TO ENJOY
Here are a few other burgers that you might also enjoy!
BURGER RAREBITS - Delicious beef patties topped with a lush cheese topping filled with tasty chopped cooked bacon, chopped spring onions, ketchup, mustard, mayo and hot sauce. You just spread it over your cooked burgers and pop them under the grill to melt. You could of course serve them on buns, but we are quite happy with them just as they are with some oven chips and a veggie on the side.
INSIDE OUT CHEESE BURGERS - A delicious beef burger with a lovely pocket of cheese on the inside, nicely grilled to perfection, topped with crisp smoky bacon and served in a toasty bun with all of your favorite condiments!
Pin this recipe to your Ground Beef, Burger or Hot Sandwich Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 4
French Dip Burgers
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
A restaurant favorite served up at home with a delicious twist!
Ingredients
For the Burgers:
- 1 package of dry onion soup mix (If you can't get the family sized packet, use three single serving size packets)
- 1/2 tsp ground black pepper or to taste
- 2 cloves of garlic, peeled and crushed
- 2 TBS soy sauce
- 1 pound of extra lean minced steak
- 8 (1/2 inch thick) pieces of French Bread, sliced on the diagonal
- softened butter
For the au jus dip:
- 250ml of boiling water (1 1/4 cups)
- 1 beef stock pot, stock cube or the equivalent of Beef Better than Bullion
- 1 TBS low salt soy sauce
- cracked black pepper to taste
- chopped fresh parsley and sliced dill pickles for garnish (optional)
Instructions
- Heat the grill or broiler in your oven to high.
- Combine the water, stock pot, soy sauce and pepper in a small saucepan. Bring to the boil, then keep warm at a low simmer until you are ready to eat.
- In a medium bowl, combine the minced steak, soup mix, soy sauce, garlic and black pepper. Mix together well and then divide into 4 equal portions.
- Pat each portion lightly into an oval shaped patty about 1/2 inch thick and large enough to cover the bread.
- Place the patties under the broiler/grill (heat to high) and broil for 5 to 6 minutes per side until nicely browned and thoroughly cooked, turning once.
- While the meat patties are grilling, toast the bread slices and butter them on one side.
- Place each patty between two slices of buttered toast and cut in half on the diagonal.
- Place two halves onto each of four heated plates along with a small bowl of the dip for each. Garnish with some sliced dills and chopped parsley if desired. Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
I know it is Tuesday, and Tuesdays are usually reserved for Tacos for some people, but I am shaking things up this week with some incredibly tasty burgers! Inside Out Bacon Cheeseburgers!
So just what is an Inside Out Bacon Cheeseburger? It's a delicious beef burger with a lovely pocket of cheese on the inside, nicely grilled to perfection, topped with crisp smoky bacon and served in a toasty bun with all of your favorite condiments!
Perfectly seasoned ground beef is patted out flat into an oval. Cheese is piled onto one half of the oval and then the other half is folded over top to seal in the cheese prior to grilling to perfection!
With a slice of streaky bacon split grilled and placed on top, along with some grilled onions, lettuce and tomato, these always go down a real treat!!
I like to grill the onions in the pan along with the burgers. It gives them a nice golden color. On this occasion I served these burgers on split and toasted cheese buns. Boy-oh-boy! Were they ever some good!
With a few oven chips on the side and some sliced fresh tomato and chopped lettuce, along with the usual suspects like pickle relish and mustard, these went down a real treat! What do you enjoy on your burgers? I really want to know!
INGREDIENTS NEEDED
TO MAKE
INSIDE OUT BACON CHEESEBURGERS
There is nothing really complicated about these. if you use the best ingredients that you can afford, you will have a really tasty burger!
For the burgers:
- 1 pound (454g) ground beef (this is one time you don't want the extra lean)
- 1 1/2 tsp sweet paprika
- 1/4 tsp garlic powder
- 1 TBS Worcestershire Sauce
- freshly ground black pepper to taste
- 4 slices of streaky bacon, cut in half crosswise, grilled and kept warm
- 1/2 cup (60g) grated strong cheddar cheese
- 1/2 cup (60g) grated Swiss or gruyere cheese
You also need: (all optional)
- Toasted buns
- lettuce leaves
- sliced fresh tomato
- grilled onions
- mustard, pickles, ketchup as desired
I try to use a ground beef that has a 70/30 lean to fat content. You can make this up yourself if you want by grinding your own meat up. We buy our ground beef, frozen, at a local farm market. It is locally sourced and frozen and is organic and traceable. It does cost a bit more than supermarket beef, but it is worth the extra pennies.
If you don't have any Worcestershire Sauce, you could use HP sauce/steak sauce, or brown sauce as it is known in the U.K. They all have very similar flavors.
I like to cut my streaky bacon rashers in half so that I get two pieces from each rasher, and then grill them until they are crisp. I usually will do a whole pound at a time. I keep the cooked bacon frozen in the freezer in an airtight container. That way I always have crisp bacon on tap. No need to stop and fry bacon when you need a little bit.
In any case, you will need 1 whole slice of streaky smoked bacon for each burger.
You don't need to use both kinds of cheese. I like to use a combination of Swiss and Cheddar. Both have great melting properties and nice flavors!
HOW TO MAKE
INSIDE OUT BACON CHEESEBURGERS
These are really very simple to make and what a lovely surprise awaits you when you bite into them! Everyone loves these. Well, if they like cheese anyways.
- Mix the beef, paprika, garlic powder, Worcestershire sauce and black pepper together in a bowl until well combined.
- Mix together both cheeses. Set aside.
- Divide the beef into four equal portions. Flatten each into a large oval, about 1/4 inch in thickness.
- Place one fourth of the cheese onto the center of one half of each oval. Fold the other half over top and press the edges to seal. I kind of try to shape it into a bit of a circle here if I can.
- Heat a grill or grill pan. Spray lightly with cooking spray.
- Grill/fry the burgers for about 4 minutes per side over medium high heat, for medium well done. Don't be tempted to press down on the burgers as you will risk the cheese breaking out.
- Let stand for five minutes before placing onto toasted buns. Top each with two half slices of bacon and any other toppings, etc. you desire.
I haven't elaborated on the instructions as they are really simple, and I have shown you a photograph to show you how the cheese gets put inside the burgers!
HINTS AND TIPS
FOR BETTER BURGERS
Here are some of my hints and tips for making a better burger.
- Just as overhandling your biscuit/scone dough will lead to a tougher result, so will overhandling your meat. The more you handle it the tougher it will be.
- To shape the perfect patties, try using wet hands. This keeps your hands from becoming overly sticky and also helps to prevent you from overhandling the meat. It also comes together faster.
- Making a dimple hollow in the middle of the patty helps to prevent them from being too thick in the middle and results in a much more evenly shaped burger in the end. During cooking, as the burger shrinks, it will fill in that dimple.
- When it comes to burgers you want to cook them from "Cold." Unlike steaks or other meats, you want your burger patties to be cold when they hit the pan or grill. This helps to keep them moist and means that all of that flavor giving fat stays in the burger where you want it to be.
- Start with a really hot pan or grill. (Also a clean grill if you are using your BBQ) This allows the burgers to start sizzling and cooking immediately and sears the outside, keeping all of those tasty juices inside where they belong.
A FEW OTHER BURGERS TO ENJOY
Its nice to enjoy a tasty burger every now and then. Here are a few more of my favorite burgers!
HERBED TURKEY BURGERS - A juicy, flavorful twist on a classic. Made with ground turkey, red onions, garlic and a mix of fresh herbs, they are packed with flavor and goodness. A pat of butter tucked inside helps to keep them moist. Serve on toasted brioche buns with your favorite toppings. These are really delicious!
NEW ENGLAND HADDOCK BURGERS - A coastal classic that brings diner-style comfort to your kitchen. Featuring crisp crumb coated perfectly cooked haddock fillets layered on toasted kaiser buns with homemade tartar sauce, crunchy dill pickles and crisp lettuce. Simple and satisfying.
Pin this recipe to your Main Dish, Beef, or Burger boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 burgers
Inside Out Bacon Cheese Burgers
Prep time: 10 MinCook time: 10 MinInactive time: 5 MinTotal time: 25 Min
These tasty burgers have the cheese melted inside. Scrumptious! I like to serve them with fried onions on toasted cheese buns!
Ingredients
For the burgers:
- 1 pound (454g) ground beef (this is one time you don't want the extra lean)
- 1 1/2 tsp sweet paprika
- 1/4 tsp garlic powder
- 1 TBS Worcestershire Sauce
- freshly ground black pepper to taste
- 4 slices of streaky bacon, cut in half crosswise, grilled and kept warm
- 1/2 cup (60g) grated strong cheddar cheese
- 1/2 cup (60g) grated Swiss or gruyere cheese
You also need: (all optional)
- Toasted buns
- lettuce leaves
- sliced fresh tomato
- grilled onions
- mustard, pickles, ketchup as desired
Instructions
- Mix the beef, paprika, garlic powder, Worcestershire sauce and black pepper together in a bowl until well combined.
- Mix together both cheeses. Set aside.
- Divide the beef into four equal portions. Flatten each into a large oval, about 1/4 inch in thickness.
- Place one fourth of the cheese onto the center of one half of each oval. Fold the other half over top and press the edges to seal. I kind of try to shape it into a bit of a circle here if I can.
- Heat a grill or grill pan. Spray lightly with cooking spray.
- Grill/fry the burgers for about 4 minutes per side over medium high heat, for medium well done. Don't be tempted to press down on the burgers as you will risk the cheese breaking out.
- Let stand for five minutes before placing onto toasted buns. Top each with two half slices of bacon and any other toppings, etc. you desire.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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