Inside Outside Burger
This revolutionary cooking method incorporates seasonings and toppings both inside and outside the patty, creating a juicy, flavor-packed burger that will transform your grilling experience.
Equipment
- Grill or Cast-Iron Skillet
- Mixing Bowls
- Spatula
Ingredients
Burger Patties
- 2 pounds 80/20 ground beef for juiciness
- 1/4 cup finely diced onions
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic minced
- 1 tablespoon olive oil for brushing
- 1 teaspoon smoked paprika or regular paprika with liquid smoke
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Inside Fillings (Optional)
- blue cheese crumbles optional
- diced jalapeños optional
- cooked and crumbled bacon optional
- sautéed mushrooms optional
Burger Assembly
- 4 slices cheese cheddar, American, or blue cheese
- 4 hamburger buns brioche recommended
Instructions
- Mix garlic, onions, Worcestershire sauce, smoked paprika, salt, and pepper in a bowl.
- Divide ground beef into 8 portions and flatten into ¼-inch patties.
- Season 4 patties with half of the mixture and add optional fillings in the center.
- Top with remaining patties, seal edges tightly, and flatten slightly.
- Brush burgers with olive oil and season outside with remaining mixture.
- Grill or cook on medium-high heat (375°F) for 5-6 minutes per side, adding cheese in the last 2 minutes.
Notes
Allow patties to rest at room temperature before cooking to prevent splitting. For a healthier option, use ground turkey or plant-based meat.
