This recipe can be altered to suit so many different palates, which makes it a quick and easy way to please anyone!
Start by mixing your ground beef with your seasonings. With the McCormick’s, you use one tablespoon per pound of meat. I usually add a few shakes of Worcestershire sauce as well to help give it a little more kick.
Next, you want to make a very thin patty. In the center of that patty, you want to place a small dab of cream cheese. About the size of a large marble. Then make another thin patty and place on top of the cream cheese and bottom patty. Seal the edges by pressing them together and shaping your burger. Repeat until you’ve used up all your meat.
I like these best on the outside grill. Grill them about 6 minutes on each side, or until they’ve reached your desired doneness. While they’re still on the grill, place a slice of American cheese on each burger and allow to melt on the grill. Remove to buns or to a plate.
I like to butter and toast my burger buns on the grill as well, but that is totally up to you!