Posted By Kimberly Turner on Sep 3, 2014 in BBQ Grilling, Beef, Berries, Canada Day, Canadian Food Recipes, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Ethnic Foods, Father's Day, Featured, Fruit, Fruit & Vegetables, Haskap, Holidays & Events, How To Cook, Main Dishes, Memorial Day, Nova Scotia, Ontario, Sandwich Recipes | 0 comments

Once you make burgers using this recipe How to Grill Black Sheep Cheese Stuffed Hamburgers with Haskapa Chutney, you will want to share it with your friends.

We have found this to be one of our favorite ways to kick things up and making simple hamburgers into an culinary experience.

The burgers are savory and juicy, the filling is a slightly salty, gooey cheese surprise and to top it off, the Haskapa Chutney is pure heaven – such a decadent, spicy, fruity, sweet compliment, to finish off these delicious burgers made with the haskap berry.

The Montforte Dairy Black Sheep Ripened Sheep Cheese, is a very tasty, creamy cheese – even the rind is delicious. This cheese makes a perfect filling for our burgers.

Grilled Black Sheep Cheese Stuffed Hamburgers with Haskapa Chutney:

Tip: These burgers can be mixed, formed & then frozen for future use.

Type: Entrée Recipe

Prep Time: 10 min
Grill Time: about 20 min
Yield: 4 burgers – more if you make them smaller

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

1 lb lean ground beef
1 large egg
1 tbsp butter
four 1-1/2 inch wedges of ripened sheep cheese – I used Montforte Dairy Black Sheep Ripened Sheep Cheese.
1 tbsp minced parsley
1/4 tsp freshly cracked pepper
1 tbsp breadcrumbs
4 – 5 tbsp oatmeal
4 hamburger buns – toasted or not, as desired
1 – 2 tbsp per burger of haskap chutney – I used Haskapa Chutney.
1/2 cucumber – washed & partially peeled

Instructions:

Preheat your grill or BBQ on high.
In a bowl, combine ground beef, egg, butter, parsley, pepper and oatmeal and mix together, using your hands or large fork.
Cut the ripened sheep cheese into the number of wedges you need for each burger – probably four 1 1/2 inch wedges will be needed.
Split the meat mixture into 4 burgers.
- Tip: If you are cooking for children, you might choose to make a couple smaller burgers for them, since these are 1/4 lb each.
Make each sectioned off portion of meat into a flat disc, and then make an indentation in the middle of each disc large enough to fit the cheese wedge.
Place cheese wedge into the indentation and fold the edges over to encase the cheese completely. Then, flatten to thickness desired.
- Tip: Make sure the cheese is sealed inside, so no cheese is exposed. This way the cheese won’t melt out of the burger.
Place hamburgers in freezer for about 5 min, or into refrigerator for about 15 min.
Place on preheated hot grill. Reduce heat to medium. When you get distinct grill marks on the bottom, rotate each burger a quarter turn for a cross-hatch effect. Loosely cover burgers while cooking.
Flip burgers over, and grill using the same process for the other side.
Use the largest side of grater to shave thin (paper thin) slices of cucumber to be used in place of lettuce. Set aside to put on the hamburgers later.
When burgers are done, remove from grill and transfer to serving plates on the hamburger buns.
- Tip: If you like your burger buns toasted, you can just set the burgers aside to rest while toasting the buns.
Top hamburgers with cucumber shavings and Haskapa Chutney.
- Note: You really don’t need any other condiments.

Serve and enjoy.

The sheep cheese oozes out of a flavorful, beefy burger topped with fresh, crisp cucumber & a dollop of unbelievably delicious haskap chutney that makes this a perfect combination.

This is a meal that will please and satisfy. The combination of flavors involved will rock your taste buds.