Rather than simply topping your patties with cheese, how about stuffing them with grated mozzarella for a melty, stringy centre? Pair these ingenious burgers with a honey-Dijon dressed carrot and cabbage slaw—and devour.
Cooking time25 minutes
Calories840 / serving
Allergens: Eggs, Milk, Mustard, Sulphites, Wheat, Barley
In a medium bowl, add the ground beef and generously season with S&P. Using your hands, form the mixture into 2 flat, equal-sized patties (double for 4 portions). Form the mozzarella into 2 balls (double for 4 portions). Place one ball of mozzarella in the middle of each beef patty and fold the meat around the cheese, sealing it in the middle. Flatten into a patty shape once more, making sure the cheese remains fully encased inside the meat.
In a large pan, heat a drizzle of oil on medium-high. Add the patties to the pan and cook, 5 to 7 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
While the patties cook, peel and grate the carrots. In a medium bowl, combine the cabbage, carrots, vinaigrette and a drizzle of oil; season with S&P to taste.
Heat the reserved pan of fond on medium. Drizzle the cut sides of the buns with oil. To the pan, add the buns, cut-sides down, and toast, 1 to 2 minutes, until golden brown. Divide the toasted bun bottoms between your plates. Top each bun bottom with ketchup, a burger patty, a spoonful of the slaw and a bun top. Serve any remaining slaw on the side. Bon appétit!
Health Canada recommends cooking Ground beef to a minimum internal temperature of 71°C