The Inside-Out Cheeseburger is a unique take on the classic cheeseburger in that you stuff the burger with the cheese rather than laying it on top. Below is the original recipe, which you can either grill or broil. This is such a versatile recipe that you can create any kind of hamburger that you want. For instance, tonight I substituted the Gruyere cheese with pepper jack. Then I topped it with homemade guacamole, a slice of bacon, a tomato and a slice of red onion.

Next time, I might go Italiano, with mozzarella, pepperoni, and marinara. Or, I may choose onion rings and barbecue sauce.

Ingredients

1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper

Directions

1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

Source: EatingWell.com