Cheese-Stuffed Hamburgers

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cheese hides between beef circles and glorifies the hamburgers


  • 2 lbs. ground beef
  • 1 tsp. salt
  • tsp. pepper
  • 6 slices Cheddar or blue cheese


  • Shape ground beef into roll, about 3″ in diameter. Seal in plastic wrap; put in freezer.
  • Cut roll of beef into 12 slices, ½″ thick. Sprinkle with salt and pepper; lay slices of cheese on half of them. Top with remaining slices of beef, pinching sides together.
  • Pan-fry or broil, about 10 minutes per side.