Burgers & Steaks Poultry Lamb Fish Pork Beef (Roasts & Loins)

CHEDDAR STUFFED HAMBURGERS

To easily tell when the burgers are done, use Volk's Cook'd Right^® Sensor during preparation.
Serving Size: 4

Ingredients

1 1/2	lb.	ground beef
1		garlic clove; chopped
1/2	cup	Italian parsley; chopped
1/4	cup	Dijon mustard
4	each	white mushrooms; large
1	tsp.	olive oil
1	tsp.	unsalted butter
1	dash	salt; to taste
1	dash	ground black pepper; to taste
2	each	shallots; trimmed, peeled, thinly sliced
2	oz.	sharp cheddar cheese; thinly sliced

Steps for Preparation

1. In a bowl, combine the meat with the garlic, 1/2 the parsley, and 1/2 the mustard.
2. Trim away stems of mushrooms and wipe caps clean. Cut caps into medium-thin slices.
3. Place oil and butter into small skillet over medium-high heat. Add the mushrooms and cook, stirring until they are lightly browned and most of the liquid they exude has evaporated.
4. Remove pan from heat and season the mushrooms with salt and pepper. Stir in the remaining parsley and shallots.
5. Divide meat into individual portions and pat them into thick disks. Spread the remaining mustard on 1/2 of the disks. Divide the cheese, then the mushrooms, and place on the mustard. Do not bring the filling to the edge of the disk. Cover each filled half with a remaining portion of meat and carefully pat the edges together.
6. Cook over a charcoal fire or on the stove in a heavy skillet.
7. Check burgers for doneness using the Cook'd Right^® Sensor.

1. Quickly insert dark sensor tip into center of meat. Wait 5-10 seconds.
2. Remove sensor tip and check color.
3. Continue checking with the same sensor until done.
4. Discard sensor when finished.
5. Burgers are done when tip of sensor has turned completely orange.