Prep 20 mins
Cook 15 mins
The Spanish eat many types of meatballs and this is really a big meatball stuffed with Serrano ham and Manchego cheese.
- 1 1⁄2 lbs ground chuck
- salt & freshly ground black pepper
- 4 manchego cheese, cubes cut 1x1/2x1/2-inch each
- 4 slices serrano ham (can sub prosciutto)
- 1 tablespoon olive oil
- Preheat grill on high heat.
- Lay out ground chuck in a single layer and season well with salt and pepper. Divide chuck into four portions.
- Wrap each piece of Manchego in a 4-inch square piece of ham. Heat oil in a frying pan over medium heat. Add each ham-and-cheese bundle and fry, turning, until ham is crisped and cheese is beginning to melt. Allow to cool slightly, fold meat around each bundle to form hamburgers about 1 inch thick.
- Grill burgers for about 4 to 5 minutes a side or until just cooked through.
Ain't nothing Spanish about this bad boy. Minnesotans have been putting cheese inside a fried burger for decades, and have branched out from there. It's a Jucy Lucy, and if you've never been to Matt's in South Minneapolis you're doing it wrong.
I love a good surprise! I 'envelope-wrapped' the cheese with the serrano ham and stuck a toothpick in it, to hold together. It also made it easier to 'turn' the ham/cheese nugget in the pan, while frying! These were beautiful and I think I may 'surprise' my friends with one, and soon! Thanks for sharing, GailAnn!
This was great! I rolled the ham around the cheese, since it wasn't very clear how to wrap it. I ended up only using 2 of the wrapped cheese slices, and cutting them in half, since they were way too big. I was surprised that the burgers held together, they looked crumbly but worked out perfectly. I served with onion slices and salsa on top. For ZWT8