What’s a Labor Day party without grilling some burgers? Give yours a twist this year by cooking the cheese inside.The following recipe from “Good Housekeeping Grilling” (Hearst Books, $24.95) also gains from the addition of guacamole, lime, cilantro, sprouts and tomatoes, all welcome additions to any burger.
Inside-Out Burgers With Avocado and Sprouts
1 1/2 pounds lean (90%) ground beef
2 ounces shredded sharp cheddar cheese (1/2 cup)
1/2 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon pepper
1 ripe avocado
1 tablespoon fresh lime juice
1 cup alfalfa or radish sprouts
1/4 cup loosely packed fresh cilantro leaves, chopped
4 multigrain hamburger buns, split
2 small tomatoes, each cut into 4 wedges
Lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot, or prepare outdoor grill for covered direcct grilling over medium heat.
Meanwhile, on a work surface, shape ground beef into 3 1/2-inch patties, handling meat as gently as possible for best texture. Place cheddar in center of 4 patties, leaving a 1/2-inch border around each patties edge. top with remaining 4 patties, and press edges together to seal. Lightly sprinkle burgers with 1/2 teaspoon salt and pepper to season both sides.
Place burgers in hot grill or on hot rack, and cook 12 minutes for medium or to desired doneness, turning burgers over one halfway through cooking.
Meanwhile, in a small bowl, mash avocado with lime juice and remaining 1/2 teaspoon salt. In another owl, combine sprouts and chopped cilantro.
Serve burgers on buns topped with sprouts and avocado mixture. Serve tomato wedges on the side.
Makes 4 burgers.
Approximate nutritional value per serving: 480 calories, 36 g protein, 25 g carbohydrate, 27 g fat, 102 mg cholesterol, 730 mg sodium.
From “Good Housekeeping Grilling”