Burger: Impossible

Rachael Ray does them. Bobby Flay does them. Guy Fieri does them. I, apparently, cannot do them. I read hundreds of recipes to see what kind of process is behind getting the cheese that is normally on the outside of a burger on the inside. Seemed pretty simple: form the patties, stuff with cheese, throw em on the grill. Oh so wrong. It was nothing short of a messy disaster which utilized every dish and utensil we have in our kitchen. What I served was not quite as close to accomplishing the goal of a stuffed burger, and its in need of a little bit of "reworking." Let's begin.

Recipe of the day: Stuffed Burgers

1 1/4 lb 80/20 ground beef
1 tsp Rachael Ray burger seasoning (use whatever seasoning you like)
2 tbsp bottled barbecue sauce
1 small wheel herb Boursin cheese
coarse ground salt and pepper
Toppings: ketchup, mustard, mayo, pickles, lettuce, tomato
Kaiser rolls

In a bowl, mix the beef, burger seasoning and barbecue sauce together until well incorporated. Score the meat with your hand while it is still in the bowl to form an X (this way your burgers end up evenly proportioned). Take that quarter of mixture, and divide it in half again. Form a thin patty with half the meat and place on a cutting board. Create a well in the middle of the burger to make room for the cheese, place a large slice of the cheese in the middle of the well, and top with the second half of the quarter-ball of meat that was removed from the bowl. Essentially, you will make 8 patties out of the meat mixture, one on top of the other to make a total of four ~4oz. burgers. Once formed, season the burger surface well with coarsely ground salt and pepper. This (should) form a crust while the burger is cooking on the grill.

This is when the trouble began. We heated up the grill outside and placed the burgers over a medium high flame:

And at this point, we ran out of propane for the grill. So into the kitchen we went directly into a hot pan with a little melted butter:

Its at this point that the burgers separated into two patties, and the cheese melted out. But I stuck with it, continuing to cook the burgers until they were well-cooked through charred little hockey pucks. I served the burgers as pictured at the beginning of this blog. The flavors were successful as a whole, but the cheese staying on the inside of the burger is a life mystery I have yet to solve. Hopefully you will have better luck than me, and I am open to any suggestions you Pinterest folks and fellow bloggers may have on how to improve this recipe.