Cheese Stuffed Meatloaf Burger

Ingredients:
1 tsp unsalted butter
1 large yellow onion, diced
1 garlic clove, minced
1/2 cup ketchup
1/4 cup low-sodium chicken stock
1 Tbsp Worcestershire
1 tsp dried thyme
1 lb ground turkey
1 egg
1/2 cup bread crumbs
1 cup shredded smoked Gouda
4 potato buns, toasted


MINUTES 0-15

Sauté the onion mixture
Melt the butter in a large sauté pan or cast-iron skillet on medium. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes. Add the ketchup, chicken stock, Worcestershire, and thyme. Simmer until the liquid has reduced enough to cling tightly to the onions, about 10 minutes.

MINUTES 16-24
Make the pattiesPreheat a grill or grill pan on medium. Combine the turkey, egg, bread crumbs, and half the onion mixture in a bowl and mix gently. Form four patties, making a large indentation in the center of each one. Fill each indentation with some shredded Gouda, and then carefully fold the ground turkey over the cheese and reshape the patties.

MINUTES 25-35
Grill the burgersCook the patties until they're just lightly charred on the outside and done all the way through, about 5 minutes on each side. Place them on the buns and top them with the remaining onion mixture. Makes 4 servings

PER SERVING: 515 calories, 37 grams (g) protein, 43 g carbohydrates (4 g fiber), 23 g fat, 710 milligrams sodium
A Hit of Herb: Fresh or dried? Paul Kahan, executive chef of Blackbird in Chicago, explains: Fresh herbs are brighter and more delicate than dried, says Kahan, so always add them toward the end of cooking. Since dried herbs are potent and their flavors are released in heat, add them early. Out of the fresh stuff? Swap a scant teaspoon of dried herbs for each tablespoon of fresh.

HOW TO: TOAST BUNS
Slide a warm, juicy burger onto cold bread and you're missing out on the crunch of a well-toasted bun, says Adam Perry Lang, author of Charred & Scruffed.

1. Time the toast—You don't want to grill your buns before cooking the burgers or they'll sit out and lose heat. Grill the buns while your cooked burgers are resting.

2. Find your zone—Direct, high heat is best. If you're grilling, find a clean section of the grill. If you're using a grill pan, wipe off the burger grease before toasting.

3. Fire fast—Place the bun halves on the grill, open sides down with a light schmear of softened butter, and cook until the edges are crispy but before the bun blackens. Whip up quick meals based on stuff you already have in your fridge: Visit MensHealth.com/shortordercook.