Smoked Paprika & Cheddar Burgers (VIDEO RECIPE)

Posted on Jul 6 2014 - 8:00am by Barry C. Parsons
Smoked Paprika and Cheddar Burgers

Smoked Paprika and Cheddar Burgers

I have to admit that I am mostly a burger purist. I do not like a burger with a lot of filler like bread or cracker crumbs. I’ve always preferred a simply seasoned, lean, grilled, pure beef burger that leaves the natural flavor of the beef front and center. I like to vary the condiments and toppings to that natural burger to create different flavor combinations in  my burgers.

DSC2904-550In this case, however, I did not regret a little experimentation with the seasonings and flavors in this burger. It was in a word, outstanding. I’ve added grated cheddar to burger meat before but in this case I cut the cheddar into small 1 cm cubes and I like that method much better as the cheese forms little melted pockets that you bite into. The smoked paprika, roasted garlic and toasted sesame oil add a fantastic smokey deliciousness to this cast iron cooked and crusted burger. I have shown it here with basic condiments and a couple of slices of red onion. This burger is so full of flavor that it doesn’t need a lot of toppings but it is also very good with tomato and bacon.

Check out the new video for this recipe in cooperation with CBC Newfoundland and Labrador.

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Smoked Paprika & Cheddar Burgers
 
Cook time
Total time
 
Thick and juicy cheddar burgers with the complimentary flavors of smoked paprika, roasted garlic and little pockets of melting cheese cooked right inside.
Serves: 1 burger
Ingredients
  • 6 ounces lean ground beef
  • 1½ ounces old cheddar, cut in 1 cm cubes
  • pinch kosher salt
  • ⅛ tsp black pepper
  • ¼ tsp toasted sesame oil
  • ½ tsp smoked paprika
  • 1 clove roasted garlic, mashed into a paste
  • 2 tsp hot sauce (optional)
Instructions
  1. Note: This recipe is written for a single burger so that you can multiply it for as many people as you need to serve.
  2. Mix all of the ingredients together well.
  3. Form into patties and grill over medium high heat or cook in a hot, lightly oiled cast iron pan until well done (internal temperature with a meat thermometer should read 160 degrees F or higher. Serve on toasted crusty rolls.)
Notes
The total prep time noted includes time needed for roasting the garlic.

Originally Published March 9, 2011.

 

 

moked Paprika and Cheddar Burgers

5 Comments so far. Feel free to join this conversation.

  1. Dana March 9, 2011 at 4:19 pm - Reply

    This sounds great, I love the idea of having little pockets of cheese to bite into! I find it is best to make a burger with just meat and no filler breadcrumbs – it tastes so much better.

  2. Anonymous September 18, 2011 at 1:51 pm - Reply

    Sounds great, but where is the smoked paprika in the recipe?

  3. Barry C. Parsons September 18, 2011 at 2:51 pm - Reply

    Oops! Fixed.

  4. Shelley @ Two Healthy Kitchens July 16, 2014 at 2:57 pm - Reply

    This looks just sensational! And the idea of adding cheese cubes, rather than just shreds, is brilliant! I love that there will be wonderful little pockets of cheesy goodness! And wow … all that flavor from smoked paprika, roasted garlic and toasted sesame oil!?!? Seriously … I’m so hungry now that I’m walking directly over to my fridge to make lunch (if only one of these burgers was in there waiting for me!!!). 😀

    • Barry C. Parsons July 16, 2014 at 3:05 pm - Reply

      Thanks Shelley, they sure are delicious. My video producer made them twice the same week as the video shoot. I think that’s a great endorsement for this recipe….and welcome to our Bloggers board on Pinterest. Barry.

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