Grilled Stuffed Cheeseburger

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 353, total fat 19 G., saturated fats 5 G., proteins 13 G., carbohydrates 34 G., fiber 3 G., cholesterol 31 mg, sodium 1230 mg, sugar 3 G.

Forget those huge cheeseburgers that always seem to drip sauce on your clothes or get your face and hands dirty. Make them into mini stuffed buns! Store-bought pizza dough is used to wrap mini beef patties with cheese. You can make everything ahead of time and grill them the day you're ready to serve. Serve the stuffed burgers with a "special sauce" for dipping and enjoy your favorite flavor in a new form.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup ketchup
1/4 cup mayonnaise
1/4 cup chopped pickles
2 tbsp mustard
220 g ground beef (7% fat)
4 slices American cheese (about 1/2 cup), cut into pieces
Half a small red onion, finely chopped
450 g of store-bought pizza dough at room temperature
1 tbsp. l. olive oil
1 tbsp sesame seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, yeast dough, American cheese, pickled cucumber, mustard, mayonnaise, ketchup, sesame

Cooking the dish according to the recipe:

In a small bowl, combine the ketchup, mayonnaise, pickles, and mustard until smooth. Cover and refrigerate until ready to serve.
In a medium bowl, combine ground beef, American cheese, red onion, 1 teaspoon salt, and a few grinds of black pepper until smooth. Form the mixture into 8 small patties, each weighing approximately 30 g (1 oz), about 5 cm (2 in) in diameter.

Divide the pizza dough into eight 60g (2.5 oz) pieces. Working with one piece at a time, roll it out into a 10cm (4 in) wide circle and place one patty in the center. Fold the edges of the dough over the patty, pinching them tightly in the center to seal the patty completely. Repeat with the remaining dough and patties. Cover and refrigerate until ready to grill (can be stored up to tomorrow).
Place a 12-inch cast iron skillet on the grill and preheat the grill to medium heat (about 350°F).
Once the griddle is hot, turn off the burner. Brush the tops of the buns with olive oil and sprinkle with sesame seeds. Place the buns on the hot cast iron griddle, making sure they don't touch. Cover the grill and cook, lifting the buns occasionally with grill tongs to prevent burning on the bottom, until the tops are golden brown and the centers are cooked through, 20–25 minutes. Let the buns cool for at least 15 minutes and serve with the "special sauce."

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