Guest Post - Mozzarella Stuffed Hamburgers

Well here we are in the last long weekend of summer. Can you believe it?! I’ve always loved fall and back to school is one of my favourite times of the year. Can’t wait to put on some sweaters! But I’m getting ahead of myself. If you plan to celebrate this weekend with a barbecue consider trying this awesome hamburger recipe from One Hungry Dude!

On a hot day in mid-summer, I can rarely think of a better option for an entree than a grilled hamburger. Admittedly, it's easier to buy a frozen variety, toss it on the barbecue, and have a delicious and enjoyable dinner within minutes. But I prefer to create my own burger. It allows me to control the ingredients, and really doesn't take a lot of extra time to prepare. This recipe is definitely worth the little bit of extra effort.

Ingredients
• 1 Kilogram Ground Beef
• 2 Eggs
• 2 Tsp Worcestershire Sauce
• 2 Tsp Olive Oil
• 1 Tsp Thyme
• 1 Tsp Parsley
• 1/2 Tsp Garlic Powder
• 1 Cayenne Pepper, chopped
• A few sprigs of Fresh Basil, chopped
• About 12 Slices of Mozzarella Cheese, cut from a brick

Place the ground beef in a bowl, then add the eggs, Worcestershire Sauce, olive oil, thyme, parsley, garlic powder, cayenne and basil. Using your hands, mix the ingredients together thoroughly. Divide the mixture into 16 evenly sized balls. Place one of the balls on a flat plate, covered with plastic wrap. Take a cutting board or flat bottomed plate, and press down on the ball, until it has been flattened to about one centimetre thick. Cut the cheese slices in half. Place three of the cut slices in the centre of the patty. Place another ball on top of the cheese, then flatten it. Use your fingers to press down on the edges of the burgers, to ensure the meat bonds together and the cheese stays in place. Cover the burger with plastic wrap, and place on a tray. Repeat this process until all the meat has been used. Place the patties in the fridge for about an hour.

Pre-heat the grill to high. Place the burgers on the grill, and cook until done, flipping once. Place on a bun, add your favourite toppings and serve.

I've chosen to top the burger with extra cheese, mushrooms (sauteed with margarine, salt, pepper and splashes of Worcestershire Sauce, lemon juice and red wine), bacon and sliced pickles. But that's the beautiful thing about hamburgers — there are some many combinations of ingredients that work well with ground beef, so experiment and enjoy!

This recipe yields eight hamburgers.