With summer quickly approaching, it is time to get by the pool, relax, and grill some delicious food. Every year, May 28th marks National Burger Day, ironically this year, it coincides with Memorial Day weekend! With that in mind, The Cheesecake Factory has the perfect treat to wow all your family and friends at this year’s cook-out.
The iconic restaurant brand has shared their recipe for the Stuffed Cheddar Burger. Nothing screams summer like a BBQ! With National Burger Day falling on the Saturday of MDW, now you have the perfect excuse to make this decadent and classic burger at home from The Cheesecake Factory.
Ingredients
- 8 oz. Ground Beef 80/20
- 1 slice Sharp Cheddar
- 1 slice American Cheese
- 1/4 tsp. Coarse Salt
- 1/8 tsp. Black Pepper, ground
- 1 ea. Hamburger Bun
- 1 Tbl. Butter, melted
- 1/4 tsp. Coarse Salt
- 1/8 tsp. Black Pepper, ground
- 1 Tbl.1000 Island
- 1/2 oz. Iceberg Lettuce, sliced thin
- 1 slice Tomato
- 5 ea. Dill Pickle Chips
- 1-1/2 oz. Caramelized Onions
Procedure for stuffing burger patty
Place plastic wrap onto a clean work surface. Mound the ground beef onto the center. Place another piece over the mound. Use a flat-bottomed pan or pot to press the meat out into a patty approximately 8″ in diameter. Remove the top layer of plastic wrap. Place the cheese slices, stacked onto the patty. Break off the corners of the cheese and place onto the rounded slices before carefully folding the excess meat over the cheese, covering it completely. Use the plastic wrap to help fold the meat over the cheese and press to form a patty. Repeat the process as needed (if making more than 1) and wrap the patties individually in plastic to store. Let the patties rest under refrigeration for at least 30 minutes prior to cooking and up to 24 hours.
Assembling Burger
Place the prepped stuffed cheddar burger patty onto the grill and season with salt and pepper. Cook for 2 minutes then turn the burger 45° to mark and cook an additional 2 minutes. Brush the melted butter onto the cut sides of the bun and place (cut side down) onto a gridle or non-stick pan to toast approx. 30-60 seconds. Remove the bun and set aside until needed. Flip the burger over and cook 2 minutes. Turn the burger 45° to mark and continue to cook 2 minutes. Season the burger with salt and pepper just before removing it from the grill. Spread the dressing evenly over the bottom. Mound the iceberg lettuce onto the bottom bun. Top with the tomato slice and pickle chips. Set the burger on top of the pickle chips. Mound the warm onions evenly onto the burger. Place the top bun onto the burger and enjoy! Be careful, the cheese in the center will be very hot!
