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Cheddar-Stuffed Burgers

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A juicy burger with quick, homemade pickled slaw. We would recommend looking for a relatively lean beef mix (about 85% lean would be the sweet spot) so that it balances out the fats and juices of the cheddar core.

Prep Time 2 hours and 30 minutes

Serves: 4

Difficulty Level: Medium

Cheddar-Stuffed Burgers

Ingredients for stuffed burgers:

Salt and Pepper - as needed

Cabbage - 1 (chopped)

White vinegar - 1 cup

Light brown sugar - 1 tbsp.

Mustard seeds - 2 tbsp.

Vegetable oil - as needed

Shallots - 5 large (sliced)

All-Purpose flour - 1/4 cup

Ground beef chuck - 1 1/2 lb.

Onion powder - 1 tsp.

Garlic powder - 1 tsp.

Sweet smoked paprika - 1 tsp.

Worcestershire sauce - 1 tbsp.

Cheddar cheese - 6 oz.

Baby arugula - 2 cups

Hamburger buns - 4

Method of preparing the stuffed burgers:

In a bowl, toss the cabbage with 1 tbsp salt. Massage and drain the liquids. Rinse.
Wipe out the bowl. Add vinegar, sugar, mustard seeds, 1 cup of water, and 1 tbsp salt. Add the cabbage and top it with a plate to keep it submerged. Let the cabbage sit at room temp for 2 hours.
Heat 1 1/2 inches of oil in a pan for deep frying. Toss the shallot slices in flour and fry until golden. Transfer to a towel-lined plate.
In a medium bowl, combine ground beef with onion powder, garlic powder, smoked paprika, Worcestershire sauce, and 2 tsp each of kosher salt and ground pepper.
Knead and form 4-inch thin patties. Top with cheese and press on another patty to make a cheese-filled burger.
Fry the patties, assemble the burgers, and serve.

Source: Delish

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