Updated Apr 7, 2017Chatelaine
- PREHEAT barbecue to medium. Cut each cheese round in half horizontally. You will have 8 rounds total.
- DIVIDE beef into 16 portions. Flatten each into a very thin patty, about 4 in. wide. Lay a cheese round in the centre of each of 8 patties, then top with remaining patties. Pinch edges well to seal in the cheese, then pat down to flatten them to 5 in. wide. Sprinkle both sides of burgers with salt and fresh pepper.
- OIL grill. Barbecue burgers, lid closed, until cooked through, 5 to 7 min per side. Serve on buns with lettuce, tomatoes and pickles.
- Camp prep tip: Pack buns, lettuce, tomatoes and pickles in separate resealable bags. Store in a cooler. Freeze burger patties and keep in cooler until ready to cook. Barbecue burgers from frozen over medium, lid closed, 8 to 9 min per side.
NutritionCalories 502, Protein 42 g, Carbohydrates 27 g, Fat 24 g, Fibre 2 g, Sodium 696 mg. Excellent source of vitamin B12
Chatelaine Quickies: How to make cheesy camp burgers