|Before going onto the grill...|
|Each mini Babybel cheese is wrapped in red wax and outer wrapper|
Stuffed Babybel Burgers
Makes 4 burgers
1-1/4 pounds ground sirloin
3 ounces fresh baby spinach, wilted and chopped
1 green spring onion, thinly sliced
2 tablespoons ketchup (with no HFCS)
1 tablespoon prepared mustard
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon sea salt, or to taste
6 peeled mini Babybel cheese wheels (wax coating removed)
1 cup diced fresh tomatoes, optional
In a medium bowl, combine ground beef, spinach, onion, ketchup, mustard, salt and pepper; mix with hands just until evenly combined, careful not to overwork the meat. To make 4 burgers, take one Babybel cheese and form the burgers around each cheese wheel, carefully pressing meat to seal well so no cheese escapes as the burgers cook. Set aside remaining 2 wheels of cheese to garnish burgers with after cooking. Grill burgers over a medium-hot grill for about 5 to 7 minutes per side, or to desired doneness. Burgers may also be cooked in a lightly greased skillet over medium heat until done.
While burgers are cooking, slice the 2 remaining wheels of cheese in half lengthwise (so you have 4 thinner wheels of cheese). When burgers are done cooking, transfer to a plate and immediately top with a remaining slice of Babybel cheese and garnish with diced fresh tomatoes, if desired.