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All American Stuffed Cheese Burgers

Ingredients

  • 1 pound of ground sirloin 85/15

  • 1 pound of ground chuck 80/20

  • 12 slices of sharp cheddar

  • ½ cup of cooked bacon, diced

  • 8 ounces Whipped Challenge Cream Cheese

  • 1 teaspoon of salt

  • 1 teaspoon of pepper

  • 1 teaspoon of granulated garlic

  • 6 hamburger buns

  • 4 tablespoons of Challenge Butter, melted

  • 12 slices of tomato

  • 6 slices of red onion

  • 6 iceberg lettuce leaves

  • Your favorite condiments such as

Mayo

Mustard

Ketchup

Barbeque sauce

 

 

Directions

  1. Combine sirloin and chuck together in a large bowl. Shape meat into 12 thin patties, slightly larger than the hamburger bun.

  2. Using a 3-4 inch circle cookie cutter, cut out circles from the 12 slices of cheese. Combine the bacon bits with the whipped cream cheese. Divide cream cheese mixture and place on six cheese circles. Top each with a second circle. Gently push down to sandwich cheese. Place filled cheese circles on top of six burger patties. Place second burger patty on top of each. Press down edges to seal.

  3. Combine salt, pepper and garlic powder. Sprinkle on both sides of burgers. Refrigerate burger patties for 30 minutes before grilling.

  4. Preheat grill to high heat. Place burgers on hot grill. Sear outside of burgers, about 2-3 minutes per side. Reduce temperature to medium and continue cooking until the desired doneness is achieved. Remove burgers and let rest.

  5. Brush cut side of buns with melted butter. Place buns, cut side down on grill to toast. Grill until grill marks appear, about 3 minutes.

  6. To assemble, place patty on bottom bun, Top with tomato, onion, and lettuce. Finish with your desired condiments.

Creates 6 Burgers

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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