“How to Make Stuffed Burgers with Recipes”
Great For Outdoor BBQ’s This Summer!!
From Dennis Weaver From The Prepared Pantry
* You can mix the filling right into the burger before forming the patties
* You can put a layer or meat, then a layer of cheese or other filling, then a layer of meat.
For the first method, add grated cheese, peppers, onions—whatever—right into the burger meat before forming the patties.
For the latter method, we used to tinker around with a burger press making two thin patties and then squeezing a layer of cheese between the two and pressing the edges tighter to seal in the stuffing. That works. Now there is an easier way—a stuffed burger press.
With a stuffed burger press, you can make conventional burgers or stuffed burgers. The stuffed burger press creates a well, and indention in the burger patty that you fill with cheese or other goodies. Then you add more burger and the press forms the patty with the filling inside.
* Get a conventional burger press
For us, one of the real advantages of stuffed burgers is that we can use lean meat. For most burgers, you need a relatively high fat content; use 80% or 85% lean burger. It’s the fat that makes the burger juicy and satisfying. But with these burgers, you can use leaner meat because there is cheese, butter, or bacon interspersed in the meat. And it takes less cheese to make a cheeseburger this way.
It’s fun to be creative with burgers. Surprise your guests and make Cheese-Stuffed Burgers, Buttery Onion Burgers, or Tex-Mex Burgers. Here are eight great burger ideas to get you started.
Make Cheese-Stuffed Burgers. Instead of placing the cheese on top of the burger, use a stuffed burger press to make stuffed patties. Or toss grated cheese with your meat before forming conventional patties.
Make Swiss and Mushroom Burgers. Make a cheese-stuffed burger as above but with Swiss cheese. Top the burger with sautéed mushrooms.
Make Tex-Mex Burgers. Toss your ground beef with diced green chilies, chopped cilantro, and shredded Monterey jack cheese before forming the patties. Mix in some taco or other southwest seasoning.
Make Cheese and Herb Burgers. Make burgers as for Tex-Mex burgers but instead of chilies, use your favorite herbs.
Make Buttery Onion Burgers. Freeze a cube of butter then grate it as you would cheese. Mix the grated butter, a chopped sweet onion, and your choice of spices into your ground beef before forming the patties. (To keep the butter hard, place the grater and a plate or cutting board in the freezer before use. Make sure that the meat is ice cold.)
Make Blue Cheese and Bacon Burgers. Mix crumbled blue cheese into the ground beef. Cook and top with crisply fried bacon. If you are cooking on the grill, try wrapping the bacon strips around the burger patties before cooking. Secure the strips with toothpicks.
Make Italian Burgers. Mix one part ground beef with one part ground Italian sausage. Form patties. Season with additional oregano and basil or mix some in a little Italian dressing. Use a stuffed burger press if you would like to put cheese in the center.
Make Chuck Wagon Bacon Burgers. Microwave bacon until it is partly done. With kitchen shears, snip the bacon into bits. Mix the bacon bits into your ground beef along with your favorite seasoning. If you would like a little more flavor, open a can of mild diced chilies and mix that into the burger. Do not over mix the meat. Form the burgers with a burger press.
Make Asian Burgers. Pick your favorite Asian sauce — Thai Sweet Chili Sauce is one of our favorites—and mix it into your burger. Because it’s interspersed through the meat flavoring every bite, it won’t take a lot. Seasonings for Your Burgers.
We have a terrific selection of seasonings for your burgers
* The Prepared Pantry spice line includes a broad range of spices and some blends.
* The Colorado Cattle Company is a line of barbeque and grilling spices. The original burger and steak seasoning is one of my favorites for burgers.
* Yellowstone Seasonings has several very good regional blends.
* Teeny Tiny Spice Company of Vermont has a wonderful in of International and North American spices.
* Gresham and Myers is a line of rubs that work very well for standard seasonings.
Dennis Weaver and his wife, Merri Ann, are the founders of The Prepared Pantry Dennis is a baker and a writer. Dennis is the author of How to Bake: The Art and Science of Baking.
He is a food columnist and has written articles for websites, newspapers, and magazines. You can follow Dennis and get his articles and recipes by subscribing to the newsletter at The Prepared Pantry.
Copyright © Dennis Weaver :: The Prepared Pantry :: Grandma’s Home Blogger Place :: All Rights Reserved
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