Impress all your guests at the grill with these show-stopping, giant cheese stuffed burgers. Filled with warm, gooey white cheddar cheese and topped with tangy yellow mustard, shredded lettuce, heirloom tomatoes and crispy bacon, these cheese filled burgers are seasoned inside - and out - for maximum flavor. Recipe courtesy of Roger Mooking.
Ingredients 8 Servings
- 6 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning, divided
- 2 pounds ground beef, (80 percent lean, preferably a mix of chuck and brisket)
medium white Cheddar
- sharp white Cheddar
- 1/4 cup mayonnaise
- 1/4 cup French's® Classic Yellow Mustard
- 8 long pickle slices, (from a pickle that's been cut lengthwise), plus 2 tablespoons brine
- 1 10-inch round loaf soft bread, such as a boule, cut in half horizontally
- Olive oil, for the grill grates and bread
- Sea salt from McCormick® Sea Salt Grinder
- Black pepper from McCormick® Black Pepper Grinder
- 1 large heirloom tomato, thinly sliced
- 8 slices bacon, crisply cooked
- 2 cups shredded iceberg lettuce
- 1 Line 9-inch round cake pan with aluminum foil, leaving extra foil over edges of pan. Sprinkle with 2 teaspoons of the Montreal Steak Seasoning. Press half of the ground beef into the cake pan. Layer cheese in the middle, leaving a 1/2- to 1-inch border around the side. Sprinkle with an additional 2 teaspoons of the Seasoning. Top with remaining ground beef in an even layer and press to seal in the cheese. Sprinkle with the remaining 2 teaspoons Seasoning. Lift burger from cake pan using foil. Press to flatten to about 11 inches in diameter. Refrigerate until ready to cook. (Burger patty can be assembled up to 2 hours in advance.)
- 2 Whisk together mayonnaise, mustard and pickle brine in a small bowl until smooth. Cover and refrigerate.
- 3 Remove most of the soft insides from the top of bread to make it fairly hollow. Reserve for another use.
- 4 Prepare grill for indirect medium heat. For gas grills (with 3 or more burners), turn all burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350°F throughout grilling.
- 5 Brush grill grates with oil. Hold the burger on the foil bottom and flip onto indirect-heat side of grill; peel off the foil. Cook until sides of burger are cooked and it feels firm when you lift it with a spatula; about 8 to 10 minutes. Using 2 spatulas, carefully flip the burger (if you have a large fish spatula, use it here); try not to create any holes through which the cheese could escape. Close grill and cook until the burger is cooked through and the cheese is melted; about 5 to 8 minutes longer. (If you would like more char on the burger, move it to the direct-heat side of the grill for 1 to 2 minutes per side.) Transfer to a plate.
- 6 Meanwhile, brush cut sides of bread with olive oil and sprinkle with salt and pepper. Grill on direct-heat side of grill until bread is toasted and grill marks appear; about 3 minutes.
- 7 Place bottom half of the bread on a large serving platter or cutting board. Spread with half of the mustard sauce. Place the burger on top and top with tomatoes, onions, pickles and bacon. Spread top of the bread with the remaining mustard sauce and fill with lettuce. Place the top on the burger and cut into 8 wedges.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.