Cheddar and Roasted Garlic Stuffed Hamburgers
- 1/3 cup extra virgin olive oil
- 12 cloves garlic, peeled
- 2 lbs. ground beef chuck
- 8 slices Sargento Deli Style Sliced Medium Cheddar Cheese, divided
- 1 tsp. salt, preferably gray sea salt
- 1/2 tsp. freshly ground black pepper
- 8 slices crusty Italian bread or 4 Kaiser rolls, split
Preheat gas grill to medium-high heat or prepare charcoal grill.
Heat olive oil in small saut pan over medium-low heat. Add garlic cloves; cook until golden brown on edges and soft, about 5 minutes. Use a slotted spoon to transfer the garlic cloves to a paper towel; reserve 2 tablespoons of the garlic-flavored oil and refrigerate the remaining oil for another use.
Shape ground beef into 8 patties, about 1/2-inch thick. Fold 4 of the cheese slices into quarters. Place 3 roasted garlic cloves and 1 slice folded cheese in center of 4 patties. Top with remaining patties; pinch together edges to seal well. Brush stuffed patties with 2 tablespoons of the reserved garlic oil and sprinkle with salt and pepper. Grill 5 to 6 minutes per side or until internal temperature of meat is 160F. Top with remaining 4 slices cheese. Place bread or rolls on grid, cut-sides-down; continue grilling 1 minute or until cheese is beginning to melt and bread is lightly toasted. Serve burgers in bread or rolls with favorite condiments.