Inside out burgers are my favorite way to eat cheeseburgers. My favorite part about them is that you can always count on the cheese being 100% melted and gooey…nothing is worse for me than ordering a burger and the cheese isn’t melted. The great thing about this method is that you can stuff burgers with a whole bunch of precooked ingredients. I’ve tried cooked bacon for inside out bacon cheeseburgers and assorted veggies before like peppers & onions. It really helps transform the ordinary into something a bit more special.
I made my burgers with ground chicken as I am not a beef eater. I normally make turkey burgers but the ground chicken was the better deal at Whole Foods that day. I used spicy steak seasoning and some fresh jalapeño to give the burgers a nice spicy kick. Some hints for these burgers: only flip your burgers TWICE (no burger likes being serially flipped)–you’ll know when they are ready to turn if you watch the level of doneness make it’s way up to the middle of the burger…you can actually observe a color change in the meat (really pink to white in chicken & turkey; pink to brown in ground beef). Tip #2: do not use your spatula to pancake your burgers–doing so will only make you lose all the liquid in your burger and leave you a dry hockey puck. No one likes hockey pucks for dinner.
If you have a digital meat thermometer you can easily determine your level of doneness. My $8 dollar score from C&B actually lets you choose how you like your meat cooked–like an actual well done setting etc. Pretty cool–what a cheap and useful kitchen gadget (obviously if you’re making chicken and turkey burgers you have to cook them 100% the way through). Once I’ve flipped my burger once (if I’m pan frying) I usually add about a 1/4 cup of liquid (chicken stock works great for poultry burgers, beef stock for beef burgers, or water will even do the job) and throw a lid on the skillet to let the burgers steam a bit. Doing this really helps ensure that your burgers don’t dry out. I had this meal prepared and cooked in less than 20 minutes including clean up. Not too bad I’d say.
Yields four 1/4lb burgers
- 1 lb of ground meat–I used chicken
- Steak seasoning
- Salt & Pepper
- Olive or canola oil
- Low fat shredded cheese--I used Pepper Jack cheese
- Fresh jalapeño–optional
- Sweet onion
- Fresh garlic
- Condiments: ketchup, mustard, avocado, spinach etc.
- Put ground meat into a large bowl
- Add 1 tbs of steak seasoning & salt + pepper
- Use 1/4 of a medium size onion–grate onion over ground meat (this makes sure burgers never dry out & imparts a lot of great flavor–a true secret to a great burger)
- Grate 3-4 large cloves of garlic over ground meat
- Add diced jalapeño if desired
- Mix with hand until just incorporated–do not over mix or your burgers will be tough (this is true for meatballs and meat loves too)
- Dived burgers into 4 equal portions
- Hold 1 burger in your hand and create a small pocket for your cheese (or other precooked toppings) and use your thumbs to move the burger to cover the cheese completely
- Brush each burger with a little bit of oil to ensure they do not stick to the cooking surface
- Cook to desired wellness or all the way through depending on your choice of ground meat