The Only Hamburger Recipe You’ll Ever Need

What’s the best gift for Dad this Father’s Day? How about the gift of good health. It’s not as difficult as you think. Father’s Day is just around the corner and grilling season is in full swing. So why not combine the two with a healthy grilled recipe perfect for Father’s Day or any night of the week.

Grilling is a healthy way to cook as you tend to use less oil. The smokiness the grill gives to all the food, increases the flavor without the fat. Why put the cheese on top of the burger when half of it just melts off? Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses–Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.

Here’s the secret: You must cook a burger to an internal temperature of at least 160 degrees. To keep the meat luscious and moist at that temperature, fold the coarsely grated cheese directly into the ground beef. The melting cheese keeps the meat moist — even when you cook it through.

4 servings  |   Total Time: 35 minutes

INGREDIENTS:

• 1/4 cup shredded Cheddar cheese
• 1/4 cup shredded Gruyere cheese
• 1 pound 90%-lean ground beef
• 1 tablespoon Worcestershire sauce
• 1-1/2 teaspoons paprika
• 1/4 teaspoon Coarse sea salt
• 1/4 teaspoon freshly ground pepper
• 4 hamburger buns or Kaiser rolls, cut sides lightly buttered
• 4 Boston or Bibb lettuce leaves
• 1 luscious red ripe tomato, thinly sliced
• Condiments of choice: ketchup, mustard, mayonnaise, barbecue sauce, etc.

PREPARATION:

1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika, sea salt, and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
5. Line the bottom bun halves with lettuce leaves. Place the burger on the lettuce and top with tomato and any desired condiments.

TIPS & NOTES:

• To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
• To play it safe, you must cook a burger to an internal temperature of at least 160 degrees. (Tip: insert the probe of an instant read meat thermometer through the side of the burger, not through the top.)
• Also great with Bacon added.