Can I leave out the shredded cheddar cheese from the meat mixture?

Yes, you certainly can leave out the cheese. They will still be tasty.

How can cut down on calories in this recipe?

Use lean ground beef or substitute in ground turkey or chicken. Serve on large lettuce leaves. Or try making our delicious Turkey Burger Sliders or Air Fryer Chicken Burgers instead.

How long should I grill a 1/3 pound burger?

Cook 1/3 pound burgers on a preheated grill or grill pan over high heat (about 450°F) for 2-3 minutes on EACH side, until golden brown. Do not push down on the burgers while they cook. Then, move to a lower heat area of the grill and cook to desired doneness, another 3-4 minutes (for medium) or 5-6 minutes (for well-done).

What temperature should I cook a burger to?

Use a meat thermometer to determine when your burger is done to your liking. It's safest to cook until well-done to kill any bacteria. A well-done burger is no longer pink inside and has an internal temperature of 160°F.

Cheesy Chive Burgers (Only 5 Ingredients!)

Name: Cheesy Chive Burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/3 cup finely chopped parsley; 3 tablespoons minced chives (at least 1 package from the store); 4 large garlic cloves, minced (or 2 teaspoons pre-minced garlic); 1 teaspoon salt (if omitting the shredded cheese, add another 1/4 teaspoon); 3/4 teaspoon ground black pepper; 1 1/2 cups shredded cheddar cheese (recommended: sharp cheddar but mild will work); 2 pounds ground beef (we get our grass-fed, grass-finished beef from ButcherBox); Optional: 6 slices cheddar cheese; 6 whole wheat hamburger buns, toasted (or sub large lettuce leaves)

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Cheesy Chive Burgers

The fresh herbs and shredded cheese inside the burgers take these patties over the top in taste, plus add a bit of sneaky greens inside, too. These big and juicy Cheesy Chive Burgers work well to prep ahead and freeze, as well.

Yield: 6 (1/3 lb) burgers 1x

Prep: 15 minutesCook: 15 minutesTotal: 30 minutes

Units:

Scale:

Ingredients

1/3 cup finely chopped parsley
3 tablespoons minced chives (at least 1 package from the store)
4 large garlic cloves, minced (or 2 teaspoons pre-minced garlic)
1 teaspoon salt (if omitting the shredded cheese, add another 1/4 teaspoon)
3/4 teaspoon ground black pepper
1 1/2 cups shredded cheddar cheese (recommended: sharp cheddar but mild will work)
2 pounds ground beef (we get our grass-fed, grass-finished beef from ButcherBox)
Optional: 6 slices cheddar cheese
6 whole wheat hamburger buns, toasted (or sub large lettuce leaves)

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Instructions

Make It Now:

In a large bowl, combine parsley, chives, garlic, salt, pepper, and shredded cheese. Add ground beef and combine ingredients gently using your hands. Do not overmix. Divide meat mixture into six equal portions and form burger patties. Leave a slight indentation in the middle of the burger so that the edges are thicker. (Freezing instructions begin here.)
Cook burgers on a preheated grill or grill pan over high heat (about 450°F) for 2-3 minutes on each side, until golden brown. Do not push down on the burgers while they cook. Then, move to a lower heat area of the grill and cook to desired doneness, another 3-4 minutes (for medium) or 5-6 minutes (for well-done). A well-done burger is no longer pink inside and has an internal temperature of 160°F. In the last minute of cooking, add optional cheddar slices on top.
Serve on a toasted whole grain bun or a large lettuce leaf with your favorite toppings and condiments, like lettuce, tomato, onion, ketchup, and mustard.

Freeze For Later: Package uncooked burgers in single layers between pieces of parchment or waxed paper in a freezer bag/container. You can freeze a package of hamburger buns and the cheese slices along with the burgers to create a kit. Seal and freeze.

Prepare From Frozen: Thaw completely in the refrigerator, about 24 hours. Set on counter and bring up to room temperature for about 20-30 minutes. Follow Steps 2-3.

Notes/Tips

Each one is a big 1/3 pound burger, although you can make them into 8 smaller patties (instead of 6).
If you really want to take these over the top, try our Secret Sauce from our Smash Burger recipe.
These are especially delicious on our Bread Machine Hamburger Buns.
To keep the burgers from getting tough, try not to over handle the meat mixture.
The key to uniformly shaped/cooked burgers is to leave an indentation in the middle of the burger, so the outside of the patty is thicker than the middle. This is an important step because otherwise, you’ll end up with a cooked burger where the center is puffed up and thicker than the outside.
Never press down on a burger while it cooks. This will result in a dried-out patty.
Try toasting the insides of the buns on the grill for 1-2 minutes to add some texture.

Cuisine: American Method: Grill

Find it online: https://thrivinghomeblog.com/cheesy-chive-burgers/