Cookbook:Stuffed Burgers

Cookbook | Ingredients | Recipes

Stuffed burgers are gaining popularity because you don't really know what you're gonna bite down on. Stuffing? Meat?

IngredientsEdit

  • 1 pound (80/20 fat ratio) ground chuck
  • 4 slices crisp-cooked bacon, crumbled
  • 4 slices pepper jack cheese, torn
  • 1/4 large onion, finely diced
  • 3 tbs shredded Monterrey Jack cheese
  • salt and freshly ground black pepper
  • 2 cloves garlic, smashed and minced
  • Olive oil
  • 3 tbs unsalted butter
  • 4 hamburger buns, split and toasted
  • Melted butter

ProcedureEdit

  1. Heat 2 tbs olive oil in a large skillet over medium high heat. Add garlic and onion and cook until garlic is golden.
  2. Combine cheeses, bacon, cooked onion and garlic, and butter. Set aside.
  3. Form meat into 8 equal patties. Make an indentation into the middle of each patty and place a dollop of cheese mixture into dent. Place 1 patty on top of each other, stuffing side down, and push down until patty is about 3/4 inch thick. Set aside while you heat your trusty charcoal grill (not with that solvent stuff).
  4. Brush patties with olive oil and season liberally on both sides with salt and freshly ground black pepper. Set down on grill and cook, turning often, until instant-read thermometer inserted into the meat, not the stuffing, reads desired temperature. (Contrary to popular belief, it is safe to have medium-rare burgers. Screw the feds for planting all those ideas in your heads.)
  5. Brush the cut side of each bun with melted butter. Place a patty on top of a bottom half of a bun and top with a top half of a bun. Serve warm.
Last modified on 3 July 2010, at 22:50