Father’s Day just seems like a good day to post a burger recipe, since lots of dads love grilling burgers in the summer months! This Stuffed Cheeseburger is healthier than most because it’s made with Laura’s Lean Beef, which is low in fat and cholesterol, and free of hormones and antibiotics. It’s available at most Wal-Mart Supercenters, Super Target, Krogers, Safeway, and other national grocery chains.
I received some complimentary beef to make this recipe from Laura’s Lean Beef, and I thought they were great-tasting burgers! I liked the freshness and quality of the Laura’s Lean Beef brand, so I would definitely cook with this beef again. For this burger recipe, fresh parsley and minced onion are mixed into the ground beef and they’re stuffed with reduced fat Monterey Jack cheese. The original recipe says to serve the burgers on a slice of reduced-calorie oatmeal bread, which is a great idea, but I decided to use hard rolls as my burger buns. I also added a little extra minced onion. The next time you’re in the mood for a burger, keep this recipe in mind!
STUFFED CHEESEBURGERS adapted from Laura’s Lean Beef
Makes 4 burgers
- 1 pound Laura’s Lean Beef (96% Lean Ground Sirloin)
- 1/4 to 1/3 cup finely minced onion
- 1/4 cup finely chopped fresh parsley
- 2 ounces reduced fat Monterey Jack cheese, cut into 4 even 1/2-ounce pieces
- 4 slices reduced calorie oatmeal bread (or 4 of your favorite burger buns)
- 4 large tomato slices (1 large tomato should be enough)
- 4 lettuce leaves
- Optional: mayonnaise, ketchup, mustard, pickles
Mix beef with onion and parsley and divide beef into 4 equal portions. Divide each individual portion in half, so you have 8 equal portions.
Flatten 4 portions into rounds. Place a 1/2-ounce piece of cheese on top of each round. Flatten the remaining 4 portions of beef into rounds, place on top of cheese, and then seal the edges of the rounds together, sealing the cheese in (be sure to seal the edges well, or the cheese may ooze out when the burger is cooking).
Grill (covered with grill lid) at 400-450˚F for about 5-7 minutes on each side, or to desired degree of doneness (you can also cook these in a frying pan on your stove if you don’t have a grill.)
To serve, place each burger on top of a slice of bread–or on the bottom bun, if you’re using buns. Top each burger with lettuce and sliced tomatoes (and mayo, ketchup, mustard, and pickles, if desired). If using a bun, cover with the top bun and serve immediately.
Note: If you make this cheeseburger served on one slice of reduced-calorie bread and just top with a lettuce leaf and tomato slice, it just comes to about 244 calories, which isn’t bad for a cheeseburger!
Do you grill often, and did you happen to grill any burgers today for Father’s Day?
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