What a marvelous idea…a cheeseburger with the cheese on the inside. A word to the wise: Keep an eye on these as you get close to being done. I grilled mine and learned that all of that bubbling cheese will spurt out, make a hole in the meat and turn whatever it lands on into napalm. I think they need some seasoning or at least some salt and pepper.
Makes 8 sliders
1 1/2 pounds ground chuck (20% fat)
4 1-inch cubes sharp white cheddar cheese, each halved
8 soft dinner rolls, split
Divide meat into 8 equal pieces. Shape into balls. Press 1 cheese piece into center of 1 meatball and enclose cheese in meat. Flatten to 21/2- to 3-inch-diameter patty. Repeat to form 7 more patties. Sprinkle both sides of patties with salt and pepper.
Prepare barbecue (medium-high to high heat). Grill patties until cooked to desired doneness and cheese centers soften, about 5 minutes per side for medium. If desired, grill cut side of rolls until toasted, about 1 minute. Transfer patties to rolls; let rest 5 minutes.
From: Epicurious iPad App