- 1 pound ground chuck
- 1/2 teaspoon dried dill weed
- 4 ounces Havarti dill cheese
- 4 Market Pantry™ Wheat Hamburger Buns
- Lettuce
- Tomato slices
- Form burger into eight 2-oz. patties and sprinkle with dill weed, salt and pepper.
- Slice cheese into thin squares, about 1 1/2″ wide.
- Put cheese in the center of each of four patties. Take the other four patties and place over the cheese, seasoned side down. Crimp the edges together well.
- Split the buns in half and toast on the grill.
- Grill the burgers over medium-high flame for about four minutes per side, or until fully cooked. Serve with lettuce and tomato.