Is it summer yet?

Maybe not quite yet, but on Saturday the temperatures neared 60 degrees and I figured it was as good a day as any to pretend it was summer. Joe pulled out the grill and we whipped up a tasty, warm-weather meal in March. Joe grilled up these inside-out cheeseburgers, a summer favorite that I got from Eating Well. Instead of Gruyere and cheddar cheese combo I used cheddar and a mix of parmesan, romano and asiago. I also added about half a cup of breadcrumbs to the meat, because I feel like the burgers needed them to hold together. These were super delicious and curbed my craving for spring...for now.

Inside-Out Cheeseburgers

1/4 cup shredded Cheddar cheese

1/4 cup shredded Gruyere cheese

1 pound 90%-lean ground beef

1 tablespoon Worcestershire sauce

1 1/2 teaspoons paprika

1/4 teaspoon freshly ground pepper

Preheat grill to medium-high or preheat the broiler. Combine Cheddar and Gruyere in a small bowl. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

To go with the burgers we prepared Joe's yummy grilled potatoes. They are very easy to make and are a great compliment to anything that comes off the grill. I don't have exact measurements, just use ingredient to taste and quantity.

Grilled Potatoes

small red potatoes

olive oil

burger seasoning

Cut potatoes into uniform chunks and place in a pot. Add water to pot until potatoes are just covered. Bring water and potatoes to a boil and boil 3-5 minutes until potatoes are fork tender; drain. Drizzle potatoes with olive oil and sprinkle with seasoning, to taste. Cover grill with aluminum foil and place potatoes on foil. Grill 10-15 minutes until cooked through and crisp on the outside.