Stuffed Cheeseburgers

Stuffed Cheeseburgers
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 pound Laura’s Lean Beef 96% Lean Ground Sirloin
  • ¼ cup finely minced onion
  • ¼ cup chopped parsley
  • 2 ounces reduced fat Monterey Jack cheese, cut into 4 even ½-ounce pieces
  • 4 slices reduced calorie oatmeal bread
  • 2 tomatoes, sliced
  • 4 lettuce leaves
Instructions
  1. Mix beef with onion and parsley and divide beef into 4 equal portions. Divide each individual portion in half so you have 8 equal portions.
  2. Flatten 4 portions into rounds. Place a ½-ounce piece of cheese on top of each round. Flatten the remaining 4 portions of beef into rounds, place on top of cheese then seal edges of rounds together, sealing cheese in.
  3. Grill (covered with grill lid) at 400-450°F about 5-7 minutes on each side or to desired degree of doneness.
  4. To serve, place each burger on top of one slice of reduced calorie (45 calories per slice) bread. Top each burger with lettuce and sliced tomatoes and serve immediately.

Thanksgiving Sides

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Creamy Polenta

This recipe will have all your guests asking for seconds. Look for uncooked, raw, yellow polenta in the bulk aisle. You only have to buy what you need, which makes it affordable too.

Creamy Polenta from Cooking Planit's 30 Holiday Sides in 20 Days

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PRODUCE
  • Fresh Chives – 2 Tablespoons
  • Fresh Parsley – 1 Tablespoon
DRY GOODS &
PACKAGED GOODS
  • Polenta/Yellow Cornmeal/Raw – 1 Cup
CHEESE &
LUNCHMEAT
  • Parmesan Cheese, Grated – 1 1/2 Cup
DAIRY &
EGGS
  • Butter, Unsalted – 1 Tablespoon
  • Heavy Cream – 1 Cup
CANNED GOODS,
SOUPS & MIXES
  • Chicken Stock, Low Sodium – 4 Cups
SPICE &
BAKING
  • Black Pepper
  • Kosher Salt

PREP STEPS

  1. Finely chop chives to measure the indicated amount.
  2. Trim the parsley leaves from the stems and finely chop to measure the indicated amount.

COOK STEPS

  1. Combine heavy cream, butter, chicken stock and a pinch of salt in a medium saucepan. Place the saucepan over high heat. Proceed with next step as liquid comes to a boil.
  2. Once the stock and cream mixture is boiling, slowly whisk in the polenta. Stir until well combined, then reduce heat to low and cover tightly.
  3. Cook the polenta for 20 minutes, removing lid to stir often. After the first 20 minutes, remove the lid and cook uncovered for another 15 minutes.
  4. After you’ve removed the polenta from the heat, stir in the chopped parsley, chopped chives and grated Parmesan cheese. Season with salt and pepper to taste.
  5. Transfer the creamy polenta to a serving dish or dinner plates. Serve warm!

Thanksgiving Sides

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Fennel Gratin with Dill Cream Cheese

Fennel really shines in this recipe. It’s so flavorful on its own, but pairing it with the rich cream cheese and fresh dill takes it to a whole new level.

Cooking Planit 30 Holiday Sides in 20 Days, Fennel Gratin with Dill Cream Cheese

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PRODUCE
  • Fennel – 2 Head
  • Fresh Dill – 1 Tablespoon
  • Fresh Parsley – 1 Tablespoon
DAIRY
  • Parmesan Cheese, Grated – 2 Tablespoons
  • Butter, Unsalted – 2 Teaspoons
  • Cream Cheese – 3/4 Cup
  • Whole Milk – 1/2 Cup
SPICE & BAKING
  • Black Pepper
  • Kosher Salt
  • Panko Breadcrumbs – 2 Tablespoons
CONDIMENTS, OILS
& DRESSINGS
  • Extra Virgin Olive Oil – 2 Tablespoons

PREP STEPS

  1. Cut the stalks and bottom end off the fennel, then cut in half from top to bottom. Remove the core, then cut each half in half again. Discard the stalks.
  2. Leaving the layers intact, place the quartered fennel pieces on a sheet pan. If a few segments separate, place those on the sheet pan as well.
  3. Pick dill leaves off the stems and finely chop to measure the indicated amount.
  4. Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place in a small mixing bowl.
  5. Add the panko and grated Parmesan cheese to the bowl of chopped parsley.

COOK STEPS

  1. Preheat the broiler on high.
  2. If your broiler is separate from your oven, also preheat your oven to 375 degrees at this time.
  3. Place the cream cheese, chopped dill and whole milk in a small saucepan. Season with salt and pepper, then place over low heat. Cook until the mixture is warm and the cheese is almost melted, about 3-5 minutes. You don’t need to melt the cheese completely. Once flavors are infused, remove milk from heat.
  4. Drizzle the fennel with olive oil and season with salt and pepper.
  5. Place the fennel under the broiler. Cook until well caramelized, about 6-9 minutes. Rotate the sheet pan after 4 minutes to ensure even cooking.
  6. If your broiler and your oven are the same, change to bake mode and set the oven to 375 degrees after you remove the fennel from the broiler.
  7. Lightly grease an 8?x8? baking dish with butter.
  8. Layer the fennel pieces in the baking dish. Pour the cream cheese mixture over the fennel, then sprinkle the Parmesan and panko mixture over the top. Cover with foil.
  9. Place the fennel gratin in the oven and bake until fennel is tender, about 30-40 minutes. Remove foil and continue baking until cheese is bubbly and top is golden, about 7-10 minutes.
  10. Once you remove the fennel gratin from the oven, cover loosely with foil and let it rest for about 5 minutes before slicing.
  11. Cut the fennel gratin into squares and transfer to dinner plates. Serve warm!