Ingredients:

3/4 cup fresh white bread crumbs,
1/4 cup drained oil-packed dried tomatoes with herbs (reserve oil), minced.
1 Large Egg, beaten to blend.
1/2 tsp. salt,
1/4 tsp. pepper,
1 1/3 lbs. ground lean beef (7% fat),
1/2 cup (1 oz.) shredded Primo Taglio Smoked Fontina Cheese,
Vegetable oil (for oiling grill),
4 Hamburger Buns, split horizontally and toasted. 
Garnishes: sliced tomato, onion, and avocado; butter lettuce leaves; ketchup, mustard, and mayonnaise.

Directions:

In a bowl, combine bread crumbs, minced tomatoes and 2 tbsp. of the reserved oil, egg, salt, and pepper. Add ground beef and gently mix with a fork just until ingredients are evenly blended.  Divide meat mixture into 4 equal portions. With your hands, shape each portion into a ball.  In the center of the mixture balls gently make a shallow depression about 2 inches wide; place 1/4 of the fontina cheese in each depression. Gently reshape mixture back into a ball and place into BurgerMate and form into a patty.  Lay patties side by side on a plate. Cover airtight and chill at least 20 minutes or up to 24 hours.

Prepare a charcoal grill.  Before you put the grill over the hot coals, brush it with a medium coat of oil.  Lay patties on oiled grill. Keep charcoal grill uncovered; close lid on gas grill. 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 try not to let cheese drip out), about 7 minutes longer.

Transfer burgers to buns and garnish to taste.