Gourmet Beef Patties

These stuffed burgers hide a slice of Swiss cheese and ham inside each patty, so every bite has a gooey, salty, melted center. You make 8 thin patties from the seasoned ground beef, layer cheese and ham on four of them, then press the remaining four on top and seal the edges.

The real trick in this recipe is the ice water. Two tablespoons mixed into the ground beef before shaping keeps the meat moist during broiling. The water turns to steam inside the patty and prevents that dry, crumbly texture that lean beef is prone to.

Four minutes per side under the broiler is all it takes. The cheese inside melts completely while the outer patty gets a nice char.

Pro Tips

• Press the edges firmly when sealing the two patties together. Any gaps and the melted cheese leaks out during cooking.
• Make the patties slightly larger than the cheese and ham so you have room to seal all the way around.
• Don’t overwork the meat when mixing. Lightly combine the beef with salt, pepper, and ice water. Overmixing makes the patties dense.
• Let the patties rest 2 minutes after broiling. The cheese inside is lava-hot and needs time to settle.

Variations

• Use pepper jack and bacon instead of Swiss and ham for a spicier, smokier stuffed burger.
• Add a thin slice of tomato inside with the cheese and ham for a juicier filling.
• Swap Swiss for blue cheese crumbles for a bolder, more pungent center.