Cheddar Cheese Stuffed Burgers are one of our favorite quick and easy dinners. I start these burgers by making a cheese filling that I stuff into the burger patties. Then, I make a Creamy Burger Sauce. Finally, I grill the burgers and serve them on brioche buns, topped with lettuce, tomato, and onions. We like these burgers for several reasons. First of all, I like that I can make these burgers in just about twenty minutes. That makes them perfect for busy days. Secondly, I like that I can make many of the components ahead of time. Then, I just grill the burgers right before serving. And, finally, we all love the cheesy middles of these burgers. And the Creamy Burger Sauce is delicious, too.

The Equipment I Used

• A Cast Iron Skillet- I like to use this to pan grill my burgers, but you can use any skillet.

The Ingredients Needed for Cheddar Cheese Stuffed Burgers

• Ground Beef- Lately I’ve been buying grass-fed ground beef sirloin. But I also like ground chuck for my burgers.
• Cheddar- I like to use extra sharp cheddar, and Cabot is my favorite brand.
• Buns- I like the St. Pierre brioche buns. But you can use whatever buns you like.
• Cream Cheese- You’ll need this for the burger filling. I always use the Philadelphia brand cream cheese.
• Mayonnaise- You’ll need this for the Creamy Burger Sauce. I always use the Hellmann’s mayonnaise.
• Pickles- Use the sweet bread and butter pickles. I like the Bubbie’s brand.

How I Made my Burgers

• First, I made the Creamy Burger Sauce.
• Then, I stuffed the burgers with the cheese.
• Finally, I grilled the burgers and added all the toppings. I think with these burgers it’s good to cook them on just medium heat. This prevents the cheese from oozing out and burning.

If you like cheese, you need to try these delicious Cheddar Cheese Stuffed Burgers.

Cheddar Cheese Stuffed Burgers

Burgers stuffed with cheddar cheese and cream cheese, and topped with a Creamy Burger Sauce, lettuce, tomato, and onions. Served on brioche buns.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

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• 3 tbsp. extra sharp cheddar cheese, shredded
• 3 tbsp. softened cream cheese
• 1 pound ground beef
• ¼ tsp. each kosher salt and black pepper
• 1 tbsp. vegetable oil
• ½ cup arugula
• 4 slices red onion
• 4 slices tomato
• 4 brioche buns

For the Creamy Burger Sauce:

• ½ cup mayonnaise
• 2 tbsp. ketchup
• ¼ tsp. black pepper
• 3 tbsp. bread and butter pickles, finely chopped

Instructions

 

• Begin by making the Creamy Burger Sauce: Simply mix all the ingredients together and chill until serving.
• Next, mix together the cream cheese and cheddar cheese. Divide the mixture into four sections and form each section into a ball. Set aside.
• Next, make the burgers: Sprinkle the beef with the salt and pepper and form it into four balls. Insert a cheese ball into the section of each ball and then flatten it into a patty that's about ¾ of an inch thick.
• Heat a cast iron skillet on medium heat. Drizzle the cast iron skillet with the oil and cook the burgers to your desired done.
• Serve the burgers on the buns with the lettuce, tomato, onions, and the creamy burger sauce.

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Birria Tostadas with Pickled Onions are one of our favorite summer dinners. I start this dish by braising tender short ribs in a spicy pepper broth. Then, I top crispy tortillas with the beef, pickled onions, cilantro and queso fresco. We like this dish for several reasons. First of all, I like that most of the components of these tostadas can be made a day or two in advance. Then, right before serving, all I have to do is toast the tortillas and assemble the tostadas. Secondly, I like that this beef birria freezes so well. And, lastly, we all love the rich beef birria, crispy tortillas, and creamy cheese.

The Equipment I Used

• A Blender- You’ll need this to puree the chilies.
• A Pot- I like to use my enameled cast iron Dutch oven to make the beef, but you can use an oven safe casserole. Just cover it with a lid or aluminum foil.

The Ingredients I Used

• Short Ribs- I used short ribs for the birria, but you could also use chuck roast.
• Chilies- You’ll need ancho and guajillo chilies to make the birria beef. I like the India Tree brand.
• Chicken Stock- I always use my own homemade chicken stock. The recipe is below.
• Tortillas- I use flour tortillas, but you can also use corn tortillas.
• Queso Fresco- Store the leftover cheese in the freezer for next time.
• Spices- Cinnamon, cumin, bay leaves, oregano and Cloves add lots of great flavor. But don’t worry neither one has a strong flavor. You will not notice their specific flavors. But they add great flavor to the beef. I don’t usually enjoy cinnamon in savory dishes, but in this case, it’s just perfect.

How I Made my Tostadas

• First, I made the adobo sauce.
• Then, I braised the beef.
• Finally, I assembled the tostadas.

Birria Tostadas with Pickled Onions

Short ribs braised in adobo sauce and served on crisp tortillas with pickled onions and queso fresco.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Equipment

• blender

Ingredients

  

1x2x3x

For the Beef Birria:

• 4 dried ancho chilies
• 6 dried guajillo chilies
• 1 tbsp. honey
• 1 tbsp. white vinegar
• 1 tsp. oregano
• ½ tsp. ground cumin
• ¼ tsp. each cinnamon and ground cloves
• 2 cups water
• 1 tbsp. olive oil
• 3½ pounds beef short ribs
• ½ tsp. each garlic powder, kosher salt, black pepper
• 2 bay leaves
• 2 sprigs of fresh thyme
• 1 cup chicken stock

To Assemble the Tostadas:

• 8 six- inch flour tortillas
• 1 tbsp. olive oil
• 1 cup crumbled queso fresco cheese
• 1 lime, cut in wedges
• 1 cup chopped cilantro

For the Pickled Onions:

• 1 red onion, halved and thinly sliced
• ¼ cup rice wine vinegar
• 2 tsp. sugar

Instructions

 

• Begin by making the adobo sauce: Remove the seeds and stems from the peppers and then toast them in a cast iron skillet on high heat for a few minutes, until you can smell their aroma.
• In a three quart sauce pan boil the peppers along with two cups of water, for five minutes. Drain the peppers, and then put them in the blender along with two cups of fresh water, the vinegar, oregano, cumin, cinnamon, and cloves. Blend until the mixture is smooth.
• Preheat the oven to 300 degrees.
• For the Birra beef topping: Dry off the short ribs and sprinkle them with the salt, pepper, and garlic powder. Heat the olive oil in a Dutch oven on medium heat. Sear the ribs, a few at a time, on all sides. When they're all browned add them all back to the pot along with half the adobo sauce (you can freeze the rest for another use), the chicken stock, the bay leaves and the thyme. Cover the pot and bake them for three hours, or until they're very tender.
• While the beef braises, make the Pickled Onions: Simply stir all the ingredients together in a bowl.
• Also, right before serving, bake the tostada shells: Preheat the oven to 400 degrees. Brush the tortillas on both sides with the oil and bake on a sheet pan for ten minutes.
• Remove the meat from pot and shred it. Pour the liquid in the pot into a measuring cup. The fat will rise to top. Remove and discard the fat. Put the beef in a bowl and stir in some of the liquid so that the beef is moist but not real drippy.
• To assemble the tostadas: top each tortilla with some of the beef, cilantro, queso fresco, and pickled onions. Serve with lime wedges.

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Chicken Stock

Homemade chicken stock

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 8 cups

Ingredients

  

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• 4½ lbs. chicken breasts and wings with skin and bones
• 10 cups water
• 2 peeled onions
• 2 peeled carrots
• 3 peeled parsley roots
• 1 tbsp. kosher salt
• 4 stalks celery
• 1 peeled parsnip
• 2 tbsp. garlic cloves
• 1 cup fresh parsley and fresh dill

Instructions

 

• Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
• Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.

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Steak Teriyaki Tacos with Pineapple Pico de Gallo are one of our favorite summer dinners. We love these tacos for several reasons. First of all, I can make these tacos in less than a half hour! That means, after a busy day, I can still serve a delicious dinner. Secondly, I like that this dinner can be made somewhat ahead. I just make the Pineapple Pico de Gallo and Teriyaki Sauce ahead of time. Then, right before dinner I make the steak. And, lastly, I love all the fresh flavor in these tacos. The pineapple really adds so much lovely tropical flavor.

The Equipment I Used

• A Cast Iron Skillet- I use this to sear the steak. But, you could also grill the steak, and then finish it in any skillet with the Teriyaki sauce. Or, you could use any large skillet, instead of the cast iron skillet.

The Ingredients Needed for Steak Teriyaki Tacos with Pineapple Pico de Gallo

• Pineapple- If possible, use a fresh pineapple.
• Jalapeno- Remove the seeds and membranes. Be sure and wash your hands well after touching the jalapenos.
• Lime Juice- Be sure and use fresh lime juice.
• Red Onion- You could also use a sweet Vidalia onion.
• Mirin- You can find this in the Asian food aisle of your market.
• Soy sauce- Don’t use light soy sauce. I like the Kikkoman brand.
• Vegetable Oil- Use this for searing your steak. Olive oil has too low of a smoke point.
• Skirt Steak- To save money, you could use flank or sirloin steak.

How I Made my Tacos

• First, I made my Pineapple Pico de Gallo.
• Next, I opened a window and turned on my kitchen fan. Then, I seared the steak. I cooked the steak until it was just seared on the outside, but still very rare inside.
• Then, I just stir fried the steak very briefly with the teriyaki sauce.
• Finally, I served the steak in the tortillas, along with the avocado and Pineapple Pico de Gallo.

If you like tacos, you need to try these delicious Steak Teriyaki Tacos with Pineapple Pico de Gallo.

Steak Teriyaki Tacos with Pineapple Pico de Gallo

Tender steak with teriyaki sauce, topped with a Pineapple Pico de Gallo and avocado, all inside a flour tortilla taco.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Tex-Mex

Servings 4

Ingredients

  

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• 2 tbsp. dark brown sugar
• 2 tbsp. white wine
• 2 tbsp. mirin
• 2 tbsp. soy sauce
• 1¼ pounds skirt steak
• 1 tbsp. vegetable oil
• 8 small flour tortillas
• 1 avocado, sliced

Pineapple Pico de Gallo:

• 1 cup diced pineapple
• ½ cup diced tomato
• ¼ cup minced red onion
• ¼ cup minced cilantro
• 1 minced jalapeno
• 2 tbsp. lime juice

Instructions

 

• Start by making the Pineapple Pico de Gallo: Just mix all the ingredients together in a bowl and set aside.
• Next, make the Teriyaki Sauce: In a small bowl mix together the sugar, wine, mirin, and soy sauce. Set aside.
• In a cast iron skillet on high heat, char the tortillas on both sides. Set aside.
• Next, heat a cast iron skillet to high heat. When it starts to smoke, add the vegetable oil and sear the steaks on both sides. You may need to do this in batches, so you don't overcrowd the pan. Cook the steaks for just a few minutes, until they're still very rare in the middle. Remove them to a cutting board and slice them thinly. Wipe the oil out of the skillet, and, over medium heat, add the steak back in along with the teriyaki sauce. Stir fry the meat until it's coated in the sauce.
• Serve the meat in the tortillas, and top it with the Pico and avocado.

Keyword beef

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