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Inside Out Beef Cheeseburgers with fresh toppings

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Servings 6 burgers


  • 1 lb 500 g Lean Ground Beef
  • 1 egg, lightly beaten
  • 1 clove garlic, minced
  • ½ cup 125 mL shredded aged Cheddar cheese
  • ¼ cup 50 mL diced bacon (uncooked)
  • ¼ cup 50 mL EACH bread crumbs and minced onion
  • 2 tbsp 30 mL Worcestershire sauce
  • 1 tsp 2 mL minced fresh rosemary or tarragon


  • Combine beef, egg, garlic, cheese, bacon, bread crumbs, onion, Worcestershire sauce and rosemary in bowl.
  • Divide meat into 6 portions. Form into 3/4 inch (2 cm) thick patties. Make thumb-print depression in centre of each patty (to prevent rounding while they grill). Make Ahead: Refrigerate, covered, for 1 hour or up to 1 day.
  • Grill over medium heat on preheated, oiled grill for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C).