cups (5 ounces) of your favorite shredded Wisconsin cheese, shredded Pepper Havarti cheese, crumbled Blue cheese or crumbled Basil & Tomato Feta cheese
In a large mixing bowl, combine beef, bread crumbs and eggs; mix well, but lightly. Divide mixture into 24 balls; flatten each on waxed paper to 4 inches across. Place 1 tablespoon cheese on each of 12 patties. Top with remaining patties, carefully pressing edges to seal. Grill patties 4 inches from coals, turning only once, 6 to 9 minutes on each side or until no longer pink. To keep cheese between patties as it melts, do not flatten burgers with spatula while grilling.
CAUTION
Cheese filling may be very hot if eaten immediately after cooking.
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