Inside out burger

  A few years ago I was watching an episode of Steven Raichlen's grilling show, I don't recall which one it was, when he fixed an inside out burger and I've wanted to try it ever since. Well I finally got around to fixing it and my first attempt was a bit of a flop. The problem was that I put to much cheese into to little meat, which led to all the cheese to melt and then drain out leaving an empty cavity in it's place. I will be attempting this again at some point and will be sure to try and correct my earlier mistakes.

  The recipe is from allrecipes.com and is for a burger by the name of Jucy Lucy or Juicy Lucy. Now I will be honest I have no idea the history of the name or the idea, but it definitely makes for a great burger.

Ingredients

1 1/2 pounds ground beef
1 tablespoon Worcestershire sauce
3/4 teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese (such as Kraft®)
4 hamburger buns, split

Directions

1.Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties.
3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.