Cheese-Stuffed Burgers with Tomato Cream Sauce
We eat a lot of burgers in our house. Like, a lot of burgers. And even though reduced sugar ketchup is pretty tasty, it can get kind of boring. New burger concepts are always a welcome treat!
I’m still working on mastering the art of stuffing burgers (i.e. cooking them without the stuffing spilling out into the frying pan), but this style of burger is really growing on me. And I don’t usually use mozzarella cheese with burgers, but cut up string cheese tastes super yummy with the tomato cream sauce in this recipe.
This is a quick and delicious entree that pairs really well with chopped cabbage fried in butter.
2 lbs 80/20 ground beef
Salt and pepper to taste
2 Tbsp garlic powder
2 Tbsp minced onions
4 sticks string cheese, quartered
1 1/2 cups heavy whipping cream
4 Tbsp tomato paste
2 Tbsp parsley
Mix ground beef and seasonings. Form 16 patties.
Place 2 pieces of cut string cheese on the bottom of 1 patty. Press another patty on top to enclose the cheese. Repeat until 8 stuffed burgers are made.
Pan-fry burgers in skillet or broil on grill to desired doneness.
Whisk together all ingredients in medium sauce pan.
Cook until heated through, stirring occasionally.
Spoon over finished burgers.