Stuffed burgers offer a great way to create unique and interesting flavor combinations. A stuffed burger press, like this one from GrillPro makes it so incredibly easy to build stuffed burgers that it will become your go-to every time you make burgers. How to make stuffed burgers with a burger press Basic Burger 2 lbs …
Stuffed burgers offer a great way to create unique and interesting flavor combinations. A stuffed burger press, like this one from GrillPro makes it so incredibly easy to build stuffed burgers that it will become your go-to every time you make burgers.
How to make stuffed burgers with a burger press
2 lbs Medium ground beef(we suggest ground chuck)
2 tbsp onion, chopped
1 tbsp fresh cilantro, chopped
1 clove garlic, minced
1 tsp oregano, chopped
1 tsp Worcestershire sauce
Salt & pepper, to taste
Gently combine burger ingredients with your hands, being careful not to over mix. Form meat into balls slightly larger than a golf ball.
Oil all contact surfaces liberally – not only does this keep meat from sticking to the burger press, it adds some oil to the burgers for when they inevitably end up on the grill
Load a portion of seasoned beef into the already oiled burger mold. Use the smaller, red handled press to create the pocket for your burger toppings.
Add your fillings (see recipe ideas below)
Stuffed Classic Bacon Cheese Burger
6 slices bacon, chopped
½ lb mushrooms, chopped
2 tbsp onion, chopped
1 jalapeno pepper, minced
1 ½ cup old cheddar cheese, grated
2 tbsp BBQ sauce
Gently fry bacon in a large fry pan until slightly brown. Drain off the fat, but leave 1 tbsp in the pan. Add the chopped mushrooms, onion and jalapeno pepper. Continue to sauté until the vegetables are brown, but not crispy. Remove from heat and allow to cool. Combine with grated cheese and BBQ sauce. Use 1 tbsp per burger.
Stuffed Mushroom & Swiss Burger
½ sweet onion
100 grams Swiss Cheese – grated
Saute the onions and mushroom in butter or olive oil until soft and caramelized. Remove and let cool. Combine with grated cheese. Use 1 tbsp per burger.
¼ cup Sundried tomato – diced
100 grams goat cheese – crumbled
Bruschetta fresh made or store bought
Combine the goat cheese and sundried tomatoes and divide among the burgers. Finish building the burger and grill. Top with bruschetta, spinach and spread the pesto onto the bun in a thick layer. Use thick cut toasted sour dough bread as an alternative to buns! !
Using a portion of meat, finish building your burger – use the larger red burger mold to complete the patty, and oil the top liberally before inverting onto a cutting board and carefully removing the mold.
Preheat your barbecue to 400° and sear both sides for 3 minutes. Then move the burgers to either the warming rack or, if you have space, the ‘off’ side of you barbecue (Indirect Grilling). By doing so you will handle the burger less, and that makes it more likely to stay in one piece. To ensure burgers are cooked, carefully use a probe thermometer to verify internal temperature:
Beef, Pork, Veal, Lamb: 160°f
Chicken, Turkey: 165°f
When cooked, let your burgers rest for 5 minutes before plating and serving.