Outside-In Cheeseburgers

These burgers were pretty good and the cheese inside is a nice surprise if you don't tell people that it's in there.  When my husband bit into the cheese inside, he looked at it like he had no idea what it was and kept eating it.  He said he didn't know what it was, but it was good.  I always add an egg and uncooked oats to burgers to give them more substance and fiber - the egg also seems to help hold the burgers together.  I got 5 good-sized burgers out of this recipe, but may have used closer to 1 1/2 lb (we had divided up a large package of ground beef to freeze without weighing).  I served these with roasted Thai peanut potatoes (the recipe wasn't great so I won't probably post) and broccoli with chipotle seasoning and parmesan cheese.


Outside-In Cheeseburgers

1 lb. extra-lean ground beef (I probably used 1 1/4 or 1 1/2 lb.)
1 egg
1/4 cup oats (use GF if needed)
1 clove garlic minced (preferred) or 1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Worcestershire sauce (Lea Perrins is GF)
red pepper flakes, as much as you like
dash salt, or more to taste
dash black pepper, or more to taste
4 wedges The Laughing Cow cheese, any flavor, room temperature

Your choice of toppings/condiments
In a medium bowl, combine all ingredients except the cheese. Add as much salt and pepper as you like. Knead mixture by hand until combined. Form into a patty and, using your thumb, make a large, hollow indentation in the ball (past the center but not all the way through). Fill the hole with cheese and top with another small amount of meat to seal the cheese inside, making sure no cheese is exposed. 
Bring a pan misted with nonstick spray to medium-high heat on the stove. (Use a grill pan if you've got one.) Place patty in the pan, cover, and cook for 4 - 7 minutes per side, depending on how well done you like your burger. Don't press on the patty with your spatula - you'll squeeze out the juices and possibly your cheese.  Serve with your favorite toppings and condiments.