I believe that burger season is every season, no matter where you live. For those times that you want just-a-little-something-extra, rethink your burger. Yes, yes. I agree. It’s hard to mess with the burger perfection of good old-fashioned salt and pepper. But this time, let’s change it up a bit, shall we?
Why should Dutch ovens, slow cookers and skillets have all the fun when it comes to one-pot cooking? Why not put side ingredient inside the burger?
This cheesy rice and herb-stuffed burger recipe mixes up the outside ingredients and puts it inside the burger! Think ooey-gooey-cheeses and delicious herbs and spices all encased in savory brown rice. Sound delicious, doesn’t it? Good. Now, take all those ooey-gooey cheeses, delicious herbs and spices and savory brown rice and mix it up in the burger. Now you’re talking! Mix it up or stuff in the middle… either way you’ve got a winner that’s sure to take your backyard grilling to the next level.
CHEESY RICE AND HERB-STUFFED BURGERS
- 1 bag of Riceland Boil-in-Bag brown rice
- 1-pound ground chuck
- 1/3 fresh parsley, finely chopped
- 1 cup graded smoked Gouda cheese
- 1/3 cup shredded Mexican-blend cheese
- 1/8 teaspoon ground black pepper
- ¼ teaspoon ground garlic powder
- ¼ teaspoon ground onion powder
- ¼ teaspoon sea salt
- Cook Riceland Boil-in-Bag brown rice according to directions, 10 minutes in boiling water. Drain water and set aside.
- Remove ground beef from packaging and place on plate for 15 minutes.
- Mix parsley, Gouda cheese, Mexican-blend cheese, pepper, garlic, onion, and salt in a large mixing bowl.
- Add rice to bowl and mix.
- Add ground beef to bowl and mix.
- Form into four patties.
- Preheat grill to 350-400 degrees and grill burgers for six to seven minutes on one side, flip and grill for additional five minutes.
- Remove from heat and cover with tin foil and let “rest” for five minutes.
- Serve and enjoy!
Post by Lyndi Fultz of nwafoodie, a hub for food happiness