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Trevino’s Chile-Cheese Stuffed Burgers

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“James Beard hated regular cheeseburgers,” Robb Walsh writes in “The Tex-Mex Grill and Backyard Barbarcoa Cookbook” (Broadway Books, $18.99). “In ‘American Cookery,’ he offered his own recipe with one cup of cheddar, Gruyère or blue cheese mixed with two pounds of ground meat along with Worcestershire, Tabasco, minced garlic and salt. The result was far superior to a conventional cheeseburger, in Beard’s view.”

Walsh discovered that the style of hamburger has become popular with plenty of Texas tailgaters, too, including one named Jacob Trevino, whose version follows.

You’ll find a variation at Timbo’s, 1639 Broadway. It’s called the Yellow Submarine and features, as the menu says. “jalapeño, onions and cheese stuffed inside 2/3 pound of meat. Sinfully delicious.” There’s also the lower-carb version, the Hot Burger Steak, served without the bun.

Trevino’s Chile-Cheese Stuffed Burgers

1 cup shredded Jack cheese, divided use
1 teaspoon minced green chile or fresh or pickled jalapeños
3 pounds ground beef
1 envelope Lipton onion soup mix
1 (2.25-ounce) can chopped black olives
1 tablespoon Worcestershire sauce
1 egg, lightly beaten
1/4 cup grated Parmesan cheese

Divide the Jack cheese in half. Mix 1/2 cup with the minced chiles and set aside for the stuffing.

In a large mixing bowl, combine the ground beef with the soup mix, olives, Worcestershire sauce, egg and Parmesan as well as the rest of the Jack cheese. Divide the meat into balls. (Six balls will weigh just over 1/2 pound each; eight balls come out to around 1/3 pound each.) With your thumb, create a pocket in the center of each ball. Force 1/8 cup of the chile-cheese mixture into the pocket. Now seal the burger meat around the stuffing and flatten the ball into a patty.

Prepare the grill. Cook the burgers to the desired level of doneness, flipping as seldom as possible to keep the cheese from escaping through a crack in the patty. Serve the patties on toasted hamburger buns or telera bread with your favorite condiments.

Makes 6 or 8 hamburgers.

From “The Tex-Mex Grill and Backyard Barbarcoa Cookbook” by Robb Walsh

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