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Chinese-Style Cheeseburgers
January 15, 2014

Here's the good and the bad. The good is that this is a tasty burger. The bad is that this burger seriously falls apart, and the cheese cubes melt big time in your pan. The recipe says to cook on a griddle or skillet, so DON'T even think about cooking these on your outside grill, as I can assure you you'll have a disaster. I read the reviews, did add some Egg Beaters in an effort to provide a binder, and although I was able to flip the burgers, it still was not a pretty sight. I used a Calphalon grill pan which is pretty easy to clean up, otherwise, I think I would have had a mess with the baked-on melted cheese. If I were to make this again, I think I'd skip the cheese cubes (not convinced there was anything gained from this) and just add a nice slice of cheese on the top making it a real cheeseburger. As suggested, I did use Teriyaki sauce in place of the soy sauce, but I really couldn't taste it at all. But then, who really cares, it still was a delicious and moist burger.

  1. 49 Ratings

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