Triple Cheese-Cheese-Cheese Burger recipe
I love a good cheese burger as much as the next guy so when I was developing this particular burger recipe I wanted to go over the top.
Shredded cheese blended in the meat, a cheesy center filling that oozes out as you bite into it and a smooth creamy cheese and mushroom sauce recipe for topping.
If that doesn't put this recipe over the top then I don't know what will...
...wait, I know, you could always add a 4th cheese to this burger by using a toasted cheese & onion bun.
I've received quite a bit of email from folks who've tried this recipe and loved it.
Why not give it a try and leave us a comment below on what you think.
Home › Hamburger Recipes › Triple Cheeseburger recipe
Serves: 4 - 8 (makes 8-10 large burgers or 12-14 medium sized burgers)
Prep time: 10 minutes
Cook time: 15 minutes
Direct Heat: 450F - 475F
What you'll need:
Use a 3 to 1 ratio of ground beef to ground pork if you modify the amounts:
- 3 lbs lean ground chuck
- 1 lb ground pork
- 1 tablespoon onion powder
- 1 tablespoon Worcestershire sauce
- 3 dashes Tabasco sauce (or other hot sauce)
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 cups shredded cheese of your choice
- eight 1" cubes of semi-hard cheese like medium or old cheddar
Tip:
use a semi-hard cheese like a medium cheddar as it's more likely to
stay inside the burger while cooking instead of leaking out onto your
grill
Tip: if you don't like mushrooms then just exclude them from the sauce recipe above!
Step 1:
In a large mixing bowl combine the ground beef and ground pork.
Add the onion powder, Worcestershire and Tabasco sauces and salt and pepper.
Blend ingredients well but don't over work the meat.
Step 2:
Add the 2 cups shredded cheese and blend into the meat.
Step 3:
For larger burgers take about 1/2 to 3/4 cup of meat mixture in your hand and lightly form a burger shape about 1/2" thick.
For a medium sized burger use about 1/3 cup of meat mixture.
Make a slight indent in the center of the patty and place a 1" cube of semi-hard cheese in the indent.
Place about 1/4 cup of meat mixture on top of the cheese cube and press into the patty to seal in the cheese.
Make sure the meat seals in the cheese or it may leak out during grilling.
Step 4:
Well oil the grates of your grill. Preheat the grill to 475F.
Work the patty lightly into a finished burger shape.
Don't overwork the meat as it will finish tough.
If possible, make a slight indentation in the center of each burger patty.
This may be difficult to do with the cheese center but try anyways as burgers have a tendency to puff up during grilling.
Step 5:
Place the burgers on the oiled, preheated grill and close the lid.
Cook 7 - 8 minutes and then check to see if burger lifts easily from the grate. If it does and it has nice grill marks then flip the burger.
If not then close the lid and wait 2 minutes and check again - if ready then flip.
After another 7-8 minutes check the burger, if you have an instant read thermometer look for at least 165F internal temperature (will be difficult with this burger due to cheese filling so you may need to go by eye).
Remove the burgers from the grill, top with the Mushroom and Cheese sauce recipe.
Enjoy!
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