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Rosemary Cheeseburgers

Contributed by: News Canada

BBQ and Beyond (NC) - The summer months come and go quickly so the last place you want to be is in the kitchen. Add pizzazz to your summer menu with these quick and easy recipes that taste great.


  • 2 pounds (1 kg) lean ground beef
  • 250 g (8 oz) old cheddar (sliced into 16 pieces)
  • 4 slices whole wheat bread or 591 mL (2 1/2 cups) soft whole wheat bread crumbs
  • 1 250 mL (8 fl. oz) Tetra Pak carton of vegetable cocktail
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 20 mL (1 1/4 tbsp) finely minced fresh rosemary
  • 10 mL (2 tsp) chili powder
  • 2 mL (1/2 tsp) paprika
  • 2 mL (1/2 tsp) salt
  • Pepper


In a food processor chop up the whole wheat bread slices until they are fine, soft bread crumbs.

Empty into a large bowl.

Peel onion and garlic. Put them into the food processor and pulse until they are minced. (Alternatively, use soft bread crumbs and mince the onion and garlic by hand if you do not have a food processor.)

Add the onion and garlic to the bread crumbs.

Add the meat and all the seasonings.

Pour the vegetable cocktail over top and mix until combined.

Divide meat into 16 equal portions.

Slice the old cheddar into 16 thin slices.

Shape a portion of the meat into a patty, put 2 slices of the cheddar in the middle. Shape another portion of the meat into a patty and place on top of the cheese layer. Press the meat together. The cheese is now between the 2 patties making one large thick burger.

Refrigerate until ready to cook. You can make these up to 8 hours in advance.

Heat the barbeque. Grill burgers until done.

Serve on large crusty hamburger buns with all the fixings.

Serving Size: Makes 8 Large Burgers

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