Grilled Beef Burger With a Surprise Inside

Who doesn't like a juicy, tender grilled beef burger? I sure do. The issue is that many people prefer using pre-made, store-bought patties rather than making the patties at home; that's an issue because you don't get to experiment with the different spices and the varying tastes they add to the burger. In this recipe, I will be incorporating the regular beef with my own twist; melting cheddar in the inside! I've used this recipe for the longest time, in almost all BQQ parties that I hold, this sure has been my go-to recipe.

Supplies

But of course, you'll need ingredients:

- 450g of ground beef;

- 200g of cheddar cheese (block);

- Two medium-sized tomatoes;

- Two pickles;

- Lettuce;

- Half a lemon;

- 1 tbsp of Nando's Peri-Peri sauce;

- Spices; salt, black pepper, everything, mixed spices (paprika, garlic powder, onion powder, cumin, coriander);

- Korean potato rolls (or any other kind of buns you'd like)

- Dressing; ketchup and mayonnaise.

Step 1: Preparing the Beef and Vegetables

As for this step, make sure to gently sprinkle the spices and have fun with the amount you apply. I personally applied almost (1 1/2) tsp of all seasonings, you can add more or less. Start your way with the dry ingredients (spices). Then with the wetter ingredients (peri-peri sauce and lemon). Then begin to knead the beef. Make sure to do that well in order for all the things that had been added to blend together. Then start chopping up the tomatoes, pickles and lettuce.

Step 2: Shaping the Patties

This is the most important step, as the entire final product relies on how you shape the patty. Start by taking a handful of the beef, and then begin to create somewhat of a sphere. Something to focus on is to not have any cracks on the ball; if you do, the patty might breakdown when grilling. Take your time during this step. Once you ball the beef, begin to slowly flatten it. Make sure to still maintain the juicy thickness and not make it too thin when flattened.

Step 3: Adding the Secret Ingredient

As I mentioned, I like to have my own twist in this specific recipe; cheddar cheese. With your flattened out patty, create a little valley in the very center. This is to place the cheddar inside. Make sure no cheese sticks out, so if you need to thicken the center more, you can take some of the beef in the edges and thicken it. Once you've completed this with all the patties, place them in the refrigerator for 10-15 minutes in order for it to hold together.

Step 4: Preparing the Bread and Grill

As the patties are sitting the fridge, start preparing the buns and grill. Spread a generous amount of mayonnaise on the base bun. Since I will be using an electric grill, I need to preheat the bed. Then spray some oil, in my case I will be using avocado oil, you can use whichever one that's available it doesn't really matter.

Step 5: Grilling the Patties

Once the 10-15 minutes time is over, carefully lay out all needed utensils; spatula, serving plates. Carefully place the patty on the oiled grill. Then carefully close the top flap of the grill. You might be using the traditional grill, therefore you'll have to flip the patties so both surfaces would cook well. Now, many people have different preferences when it comes to the stage in which the beef is at. I personally like mine medium well done, therefore I grilled it for 6-7 minutes. Check the list below and find whatever you like in terms of the grilling times. Once the grilling time approaches the end, add a slice of more cheddar cheese. And leave it until you see the square's edges melted.

- For rare burgers, cook for 4 minutes total

- For medium-rare burgers, cook for 5 minutes total

- For medium burgers, cook for 6 to 7 minutes total

- For well-done burgers, cook for 8 to 9 minutes total

Step 6: Adding Final Touches

Put in all the vegetables that we cut out earlier on the buns, then put the cooked patty, then layer with more dressings. I personally decorated my serving plate with roca (spinach) and potato chips.