If you get bored during your Barbecue:
Nothing boring about these Cheeseburgers which have the cheese all sealed up inside. I love the use of mashed bread in the burgers, which gives them great texture. Then there is that first bite and all that cheese oozing out. Yum.
2 slices hearty white sandwich bread, torn into pieces
1/4 cup milk
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds 85 percent lean ground beef
1 slice deli American cheese (1/2-inch-thick), cut into quarters
1. Mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined.
2. Divide meat mixture into 4 equal portions. Mold each portion of meat around 1 piece of cheese. Transfer patties to plate and refrigerate for 30 minutes or up to 24 hours.
3. Grill burgers over medium heat until well browned and cooked through, 6 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
Recipe from Cook’s Country Magazine
This is what a leftover burger looked like the next day. I love that pocket of cheese.
There was no way we could not have a musician with a beard for today’s post.
And I chose a Scottish one, to boot!
(By the way, did you know that there is such a thing out there as paint on beards for men. Look here.)
Alright, back to the music.
It has been awhile since I played anything by the awesome (and genuinely bearded) Mike Nisbet. This lovely tune is from his album ‘Vagrant’.
I aspire every day to be able to say “I’m indestructable”.
Check out Mike Nisbet on his Website, where you can learn of an upcoming London show on the 7th and also buy the music.
Happy 4th to my friends who celebrate.
(Beerd Image and Caption from here.)
great burgers, Tricia! Happy 4th
Pingback: Cheese-Stuffed Burgers. Color Collage On The Stereo. | I Sing In The Kitchen