Smoked Paprika & Cheddar Burgers. Thick and juicy cheddar burgers with the complimentary flavours of smoked paprika, roasted garlic and little pockets of melting cheese cooked right inside.
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 flavour of the beef front and centre. I like to vary the condiments and toppings to that natural burger to create different flavour combinations in my burgers.
In this case, however, I did not regret a little experimentation with the seasonings and flavours 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 flavour that it doesn’t need a lot of toppings but it is also very good with tomato and bacon.
Of course in summer, the grill is king around here and the added smokiness from the backyard BBQ can make them all the more delicious.
Like this Smoked Paprika and Cheddar Burgers recipe?
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Originally Published March 9, 2011.
If you lobe smoked paprika, like me, please check out this fantastic recipe too:
- 6 ounces lean ground beef
- 1 1/2 ounces old cheddar cut in 1 cm cubes
- pinch kosher salt
- 1/8 tsp black pepper
- 1/4 tsp toasted sesame oil
- 1/2 tsp smoked paprika
- 1 clove roasted garlic mashed into a paste
- 2 tsp hot sauce optional
Note: This recipe is written for a single burger so that you can multiply it for as many people as you need to serve.
Mix all of the ingredients together well.
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.)
The total prep time noted includes time needed for roasting the garlic.
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