MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Inside-Out Cheeseburgers
Categories: Beef, Cheese, Sandwiches
Yield: 4 Servings

1/4 c Shredded Cheddar cheese
1/4 c Shredded Gruyere cheese
1 lb Ground beef
1 tb Worcestershire sauce
1 1/2 ts Paprika
1/4 ts Freshly ground pepper

Why put the cheese on top of the burger when half of it just
melts off--Instead, form the burger around the cheese so you
can char the meat and safeguard the more delicate flavors.
Use any mixture of hard or semihard cheeses-Emmentaler and
Gouda or Asiago and Parmigiano-Reggiano also pair well.

Preheat grill to medium-high or preheat the broiler.

Combine Cheddar and Gruyere in a small bowl.

Gently mix beef, Worcestershire, paprika and pepper in a
large bowl, preferably with your hands, without overworking.
Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons
of the cheese mixture on each of 4 patties, leaving a
1/2-inch border. Cover each with one of the remaining
patties. Crimp and seal the edges closed.

To grill: Lightly oil the grill rack (see Tip). Grill the
stuffed patties over medium-high heat, about 4 minutes per
side for medium-well. (Be sure not to press the burgers as
they cook or they'll split open and the cheese will ooze
out.) To broil: Cover a broiler pan with foil and coat with
cooking spray. Broil the stuffed patties in the upper third
of the oven, about 4 minutes per side for medium-well. In
either case, let the burgers stand for 5 minutes before
serving.

Tip: To oil a grill rack: Oil a folded paper towel, hold it
with tongs and rub it over the rack. (Do not use cooking
spray on a hot grill.)

RECIPE FROM: https:www.eatingwell.com

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