Ingredients:

  • 1.5 lb lean ground sirloin (90/10)
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp coarse sea salt
  • 0.5 tsp cracked black pepper
  • 4 oz extra-sharp white cheddar, cut into 1-inch squares
  • 4 whole-grain or brioche buns
  • 1 cup fresh arugula
  • 4 thick-cut tomato slices
  • 4 thin slices pickled jalapeño (optional)

Instructions:

  1. In a chilled bowl, gently fold the Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper into the lean sirloin. Handle the meat minimally to maintain a light texture.
  2. Divide the meat into 8 equal portions. Flatten 4 portions into thin discs and place cheddar squares (and jalapeño) in the center. Cap with the remaining 4 portions and pinch edges firmly to seal.
  3. Place the assembled raw patties on a parchment lined tray and refrigerate for 20 minutes. This cold-set ensures the protein bonds strengthen to prevent cheese leaks during grilling.
  4. Preheat your grill to a steady 400°F. Grill the patties for 6 minutes per side until the exterior is dark brown and the meat feels firm to the touch. Insert your thermometer into the meat (not the cheese). Cook until it reaches 160°F.
  5. Serve the stuffed burgers on toasted buns topped with fresh arugula and tomato slices.