Cheese-Filled Dried Tomato Burgers

• 6 slices firm-textured white bread
• 3/4 cup drained dried tomatoes packed in oil with herbs (reserve oil), minced
• 3 large eggs, beaten to blend
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 3 3/4 pounds 93% lean ground beef
• 1 1/2 cups shredded smoked fontina cheese
• 12 hamburger buns, split horizontally
• avocados
• butter lettuce leaves
• Dijon mustard

1. Mix bread in a food processor or blender until fine crumbs form.
2. Pour crumbs into a bowl and combine with tomatoes and 6 tbsp. of the reserved oil, eggs, salt and pepper.
3. Add ground beef and gently mix with a fork until ingredients are evenly blended, being careful not to over mix.
4. Top each cheese-topped patty with a plain patty and gently press edges together to seal well and place on platters.
5. Cover each platter (airtight) and chill at least 20 minutes. These can be left covered and refrigerated for up to 24 hours.
6. Preheat grill to 600u0b0 - 650u0b0 F. After grill is preheated, place patties on oiled cooking grids and close lid.
7. Cook 6 minutes, then turn burgers with a wide spatula. Continue cooking until meat is no longer pink in center (make a small cut to test, but be careful not to let cheese drip out). This will take an additional 6 - 7 minutes.
8. Transfer burgers to a platter and loosely cover with foil. Place buns with cut sides down on grill and cook until toasted, about 1 minute.
9. Transfer buns to a clean platter, put burgers in buns and garnish to taste.
10. Devour.

bread, tomatoes, eggs, salt, freshly ground black pepper, ground beef, fontina cheese, buns, avocados, butter, mustard

Taken from food52.com/recipes/29284-cheese-filled-dried-tomato-burgers (may not work)