Cheddar Chive Burgers
Recipe type: Dinner
Polly and Rachel say that these burgers freeze well and thaw overnight in the fridge. The fresh herbs and shredded cheese inside the burgers take the patties over the top in taste, plus add a bit of sneaky green inside, too.
  • ⅓ cup finely chopped fresh parsley
  • 3 tablespoons minced fresh chives
  • 4 large cloves garlic, minced
  • 1¼ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1½ cups shredded sharp Cheddar cheese
  • 2 pounds ground beef (I used grass-fed)
  • 6 slices Cheddar cheese (optional)
  • 6 whole grain buns, toasted, or 6 large lettuce leaves
  1. In a large bowl, combine the parsley, chives, garlic, salt, pepper, and shredded cheese. Add the ground beef and use your hands to combine gently. Do not overtax. Divide mixture into 6 equal portions and form burger patties. Make a slight indentation in the middle of the burger so that the edges are thicker. (Freezing instructions begin here.)
  2. On a preheated grill or in a grill pan over high heat (about 450 degrees F), cook the burgers for 4 minutes, turning once, or until golden brown. Do not push down on the burgers while they cook. Move to a cooler area of the grill or reduce the heat under the grill pan and cook to the desired doneness, another 3 to 4 minutes (for medium) or 5 to 6 minutes (for well done). A well-done burger is no longer pink inside and has an internal temperature of 165 degrees F. During the last minute of cooking, add the cheese slices on top, if using.
  3. Serve on the whole grain buns or large lettuce leaves with your favorite toppings and condiments.
Freezer Meal Instructions:
To Freeze: Package uncooked patties in single layers between pieces of parchment or waxed paper in a freezer bag and freeze.
To Prepare from Frozen: Thaw completely in the refrigerator, about 24 hours. Set on the counter and bring up to room temperature for 20 to 30 minutes. Follow the cooking instructions above.
Recipe by Lizs Healthy Table at