Stuffed Cheeseburger Courtesy Of: Wisconsin Milk Marketing Board Stuffed Cheeseburger Serves 6 750 g or 1 1/2 lbs Butcher's Block Angus Ground Chuck 50 mL or 1/4 cup Dry bread crumbs 1 Egg 6 slices Sysco Natural tomato 6 slices Sysco Natural lettuce leaves 175 mL or 3/4 cup Shredded Pepper Jack cheese or other shredded cheese of choice 6 Hamburger buns In a large mixing bowl, combine beef, bread crumbs and egg; mix well, but lightly. Divide mixture into 12 balls; flatten each on wax paper to 4 inches across. Place 1 Tbsp (15 mL) of cheese on each of 6 patties. Top with remaining patties, carefully pressing edges to seal completely.

Grill patties, turning only once, until no longer pink (6 to 9 minutes per side). To keep cheese between patties as it melts, do not flatten burgers with spatula while grilling.

Place burgers on buns and top with tomato and lettuce (Caution: Cheese filling may be very hot if eaten immediately after cooking).