Ingredients:

  • 1 kg (2.2 lbs) ground beef (80% lean / 20% fat)
  • 1 tbsp Worcestershire sauce
  • 5 tsp fine sea salt
  • 5 tsp cracked black pepper
  • 200 g (7 oz) mature cheddar and/or Monterey Jack cheese, cubed
  • 60 ml (1/4 cup) full-fat mayonnaise
  • 30 ml (2 tbsp) ketchup
  • 15 ml (1 tbsp) American yellow mustard
  • 1 tsp smoked paprika
  • 1 tsp distilled white vinegar
  • 4 brioche buns or high-quality seeded rolls
  • 1 tbsp neutral oil (e.g., rapeseed or canola)
  • Crisp iceberg lettuce leaves (optional)
  • Sliced ripe tomato (optional)
  • Dill pickles, sliced (optional)

Instructions:

  1. Whisk together the mayonnaise, ketchup, mustard, smoked paprika, and white vinegar until smooth and uniform. Cover and refrigerate the sauce.
  2. Gently place the ground beef, Worcestershire sauce, salt, and pepper into a mixing bowl. Mix the ingredients very lightly just until combined. Divide the mixture into 8 equal portions (about 125g / 4.4 oz each).
  3. Flatten two portions of beef into thin, round discs. Place four cubes of cheese close together in the center of one disc, leaving a generous border. Place the second disc of beef on top and carefully press the edges together firmly, sealing the two discs completely. Repeat for the remaining portions, creating four finished, stuffed patties.
  4. Place the four sealed patties onto a parchment-lined baking sheet and refrigerate for a minimum of 30 minutes. This firms up the fat and ensures the patties hold their shape during cooking.
  5. Heat your skillet or grill to medium-high heat with the neutral oil. Place the chilled patties onto the hot surface. Sear for 3–4 minutes per side until a rich, dark crust has formed. Reduce the heat to medium-low, cover loosely, and continue cooking for an additional 6–8 minutes, flipping once, until the internal temperature reaches 71°C (160°F).
  6. While the burgers rest, slice the brioche buns and lightly toast them in the residual fat in the pan or on the grill until golden.
  7. Remove the burgers from the heat and let them rest on a rack for 5 minutes. Spread a generous amount of the Special Sauce on the toasted buns. Layer the lettuce, tomato, and pickles on the bottom bun, top with the piping hot Inside Outside Burger, and serve immediately.