Herb & Cheese Stuffed Burgers

I know what you are thinking, who needs a recipe for a hamburger?!  Am I right?  I know, I get it.  I am generally not one to pull out a recipe for a hamburger.  Just like everyone else, I pull the meat out of the fridge, form some patties, sprinkle them with salt and pepper, and top them with a slice of cheese...good to go.  And as delicious as a plain old hamburger is in it's own right, these little babies are a good way to go as well.  With only slightly more work involved than the old regular burger, you can instead, have this tasty version, stuffed with a creamy cheddar and cream cheese mixture.  And thanks to the rosemary and sage, there are little pops of unexpected flavor throughout.  So if you are tired of the same-old, same-old, go ahead and give these a try!

Herb & Cheese Stuffed Burgers

1/4 cup shredded cheddar cheese
2 Tablespoon cream cheese, softened
2 teaspoon dried parsley
3 teaspoon Dijon mustard, divided
2 green onions, thinly sliced
3 Tablespoon dry bread crumbs
2 Tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves (I used rubbed sage and it worked great)
1 pound lean ground beef
4 hard rolls, split (I used hamburger buns, and though they worked good, I will try hard rolls next time)
Lettuce leaves, tomato slices optional

In a small bowl, combine cheddar cheese, cream cheese, parsley and 1 teaspoon mustard.  Set aside.
In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard.  Crumble beef over mixture and mix well.  Shape into eight thin patties.  Spoon cheese mixture onto the center of four patties and top with remaining patties and press edges firmly to seal.
Grill burgers, covered, over medium heat or broil 4 inches from heat for 5-7 minutes on each side or until a meat thermometer reads 160 degrees and juices run clear.  Serve burgers on rolls or buns, with lettuce and tomato if desired.

Recipe Source:  Very slightly adapted from Taste of Home

I shared this recipe at these great blogs:

Sweet Bella Roos
Taste and Tell
The Country Cook
Foodie Friends Friday
Tidy Mom
The Best Blog Recipes
Whipperberry
Tater Tots & Jello
What's Cooking With Ruthie
Or So She Says
I Heart Nap Time
Addicted To Recipes
Jam Hands
Skip to My Lou
Pint Sized Baker
Inside BruCrew Life
Reasons to Skip the Housework
Lil' Luna

Pulled Beef Sandwiches

I believe the most common "pulled" sandwich is pork, right?!  Well, I love it.  However, my meat loving hubby much prefers the beef roast over the pork.  Last year he had this idea in his head for a pulled beef sandwhich.  Maybe that was already a thing, but I had never had or heard of it.  He went to the store, picked out the roast, and took care of business...in the kitchen I mean.  His idea turned out amazing!  We have since made these big old morsels of goodness many times...for birthday and football parties, out of town guests, and just for an easy at-home Sunday dinner.  We have always gotten rave reviews from everyone!  They are definitely one of our favorite meals!  I highly recommend giving them a try!

Pulled Beef Sandwiches

3-5 pound beef boneless chuck roast
1-2 Tablespoons olive oil
1/2 Tablespoons kosher salt
1/2 teaspoon black pepper
32 ounces beef broth
Bottle of bbq sauce (we like Famous Dave's Sweet & Sassy)
Mozzarella, Cheddar or Provolone cheese slices
French bread rolls or hamburger buns

Rub the olive oil on all sides of the roast and sprinkle all sides with salt and pepper.  Heat a skillet on medium-high heat and sear roast on each side until brown.  Transfer roast to slow cooker and poor beef broth over the roast.  Cover with lid and cook on high for 5-7 hours, depending on size of roast.  My 3 pound roast usually takes about 5 hours.  When roast is cooked through and tender enough to tear apart with 2 forks, remove from slow cooker to a plate, and empty the beef broth from the slow cooker.  Shred the roast, return it to the slow cooker, and mix in bbq sauce to taste.  We don't ever use the whole bottle of sauce, but it depends how much bbq flavor you want.  We like the taste of the beef so we try to go a little lighter on the sauce.  Heat on high until warmed through, about 20 minutes. Serve on rolls or buns with sliced cheese.  Our go-to rolls for sandwiches of any kind are these delicious french bread rolls from  Mel's Kitchen Cafe.   They are really amazing and pretty simple to throw together. Everything tastes better on homemade bread and these are no exception!

Recipe Source:  The Unsophisticated Kitchen

I linked up at Whipperberry!