If you’ve ever wanted to try a cheese-stuffed burger, now is your time to shine! I myself have never done one before but I sure was missing out. I decided to take it over the top by adding a crispy cheesy egg skirt. This is where the cheese drapes down the side of the burger.
Length of time from start to finish: 45 min
- 1/2 lb 85/15 ground beef
- 1/4 cup shredded cheese (I used chihuahua melting cheese)
- 1 slice of Colby Jack cheese
- 1 Hamburger buns
- 1 Lettuce leaf
- 1 tomato slice
- 2 onions
- 1 tbsp mayo
- 1 egg
-Start off by preheating your grill to 350 degrees.
-Now it’s time to stuff that ground beef. Make 2, 4 oz meatballs. Try to get that as close as you can. Then flatten them out and add the 1 slice of Colby Jack cheese on one. Fold the cheese to make it fit in the middle of the burger. Then place the other half on top and merge the burgers together by pinching the sides as tight as possible. This way on the cooking process the cheese won’t leak out.
-Then season your burger with salt pepper garlic. Place your burger on the grill. While it’s cooking slice your onion, tomato, and lettuce. Flip your burger after 3 min, making sure you got a nice crust. Leave it on for another 3 min and then place the burger opposite of the heat to finish cooking.
-I like to create a 2 zone cooking, if you have a gas grill with 2 burners, you leave one of the burgers off.
-While your burger is finishing cooking, heat your skillet and add a bit of cooking oil. Also, add a 1/4 cup of cheese and then add your egg right on top of the cheese. Season the egg with salt and pepper and cook this on med low heat. You will cook it until the cheese has fully melted and created a nice crust.
-You can tell when it’s ready because as soon as you pick it up with a spatula it’ll all be in one piece, like a tortilla.
-Now it’s time to assemble! Make sure to toast your buns with either mayo or butter before assembling. Lay down the lettuce, then the juicy Lucy, tomato, onion, cheesy egg skirt, mustard, ketchup and finally the top bun.