Cheesy Camp Burgers

Cheesy Camp Burgers

Take a regular old cheeseburger to the next level by padding the interior of your patty with a wedge of cheese. Oh, yes we did.


  • 4 20-g rounds of Babybel cheese
  • 1.5 kg medium ground beef
  • ½ tsp salt
  • 8 hamburger buns
  • 2 tomatoes , sliced
  • 2 dill pickles , sliced lengthwise


  • Preheat barbecue to medium. Cut each cheese in half horizontally to make 8 rounds.
  • Divide beef into 16 portions. Flatten each into a very thin patty, about 4 in. wide. Lay 1 cheese round in the centre of each of 8 patties, then top with remaining patties. Pinch edges well to seal in the cheese, then pat down to flatten to 5 in. wide. Sprinkle both sides of burgers with salt and pepper.
  • Oil grill. Barbecue burgers, lid closed, until cooked through, 5 to 7 min per side. Serve on buns with lettuce, tomato and pickles.

Camp prep tip

Freeze burgers and keep in cooler. Barbecue frozen burgers, lid closed, about 8 min per side.

Nutrition (per serving)

  • Calories
  • 502,
  • Protein
  • 42 g,
  • Carbohydrates
  • 27 g,
  • Fat
  • 24 g,
  • Fibre
  • 2 g,
  • Sodium
  • 696 mg.
  • Good source of
  • vitamin B12

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