Hamburger with Variations

One burger recipe, four passport stamps. These cheese-stuffed hamburger patties take the same base of seasoned ground beef and spin it four ways, each with its own spice profile and melting cheese hidden inside.

The French version gets thyme, garlic, and a gooey center of brie or camembert.

Mexican brings chili powder and cumin with a pocket of Monterey Jack.

Italian goes with Italian seasoning and stretchy mozzarella.

Greek rounds it out with oregano and crumbled feta spritzed with lemon juice.

The trick is pressing two thin patties together around the cheese, sealing the edges tight so the filling melts inside without leaking onto the coals.

Grill Tips

• Seal those edges well. Press the top and bottom patties together firmly around the cheese. Any gaps and your melted brie ends up on the charcoal instead of in your mouth.
• Medium-hot coals, not screaming hot. You need enough time for the cheese to melt inside before the outside chars. Flip once and resist the urge to press down with the spatula.
• Let them rest a minute off the grill before serving. The molten cheese inside needs a moment to settle so it doesn’t volcano out on first bite.