Cheesy Camp Burgers
1
- Prep Time20 min
- Total Time25 min
- Makes8 servings
(Photo: Erik Putz)
Surprise! These juicy patties are stuffed with Babybel rounds for a cheesy hit minus the mess on the grill, which makes them ideal for camping trips.
Ingredients
4 20-g rounds of mini Babybel cheese
1.5 kg medium ground beef
1/2 tsp salt
8 hamburger buns
8 lettuce leaves
2 tomatoes, sliced into rounds
2 dill pickles, sliced
Instructions
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.
Chatelaine Quickies: How to make cheesy camp burgers
Nutrition (per serving)
Calories 502, Protein 42g, Carbohydrates 27g, Fat 24g, Fibre 2g, Sodium 696mg.
Excellent source of vitamin B12.
Get more of our best burger recipes.
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