Skip to main content

Stuffed Burgers

I will always love a perfect burger, but when you throw in the surprise of the cheese on the inside they're just that much better!  Stuffing your burger with cheese and various "toppings" is always a great way to vary up your standard burger.  The possibilities are limitless as well, based on what you want to throw in.  To make them husband friendly I like to stuff them with cheese and bacon or ham, but whatever you want would be great!  One day I swear I will stuff mine with spinach artichoke dip... how good does that sound?!



Stuffed Burgers
Ingredients:
1 -  1 1/4 lb. ground chuck or ground lean beef
2 Tbs. finely chopped yellow onion
1 tsp. minced garlic
1 1/2 tsp. salt
1 1/2 tsp. freshly ground pepper
2 or 3 dashes of Worcestershire sauce 

3 slices desired cheese, or 3 tablespoons shredded cheese (if using slices, quarter the slice so it fits in the burger)
3 slices crumbled cooked bacon or other desired toppings
3 Hamburger Buns
Condiments for serving, such as onion, pickles, tomato, etc.


Directions:
Prepare a charcoal or gas grill for direct grilling over medium-high heat.

In a large bowl, mix together the beef, yellow onion, garlic, 1 teaspoon salt, 1/2 teaspoon pepper and Worcestershire sauce. Form the mixture into 6 thin patties.  Combine cheese and bacon and top 3 of the patties in the center with 1/3 of the mixture.  Top each patty with a plain patty and seal together around the edges with fingers.  Liberally coat the top and bottom of each burger with remaining S&P.

Grill the hamburgers directly over medium-high heat, turning once, 5-7 minutes per side or until desired doneness. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer.



With about 3 minutes left in cooking, split hamburger buns and toast on the grill for a few minutes.


Transfer each burger to a bun bottom and top with desired condiments and bun top.


Makes 3 stuffed burgers

Comments

Popular posts from this blog

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Exclusive Pumping - why I did it twice, and some tips & tricks

This is a story I've been wanting to share for several years, in fact one of the reasons I decided to make the switch to more of a life blog versus a food blog. So bear with me here!

I have two children. I tried breastfeeding both of them, and was unsuccessful with both, for different reasons. One wouldn't latch. One my supply was too fast and plentiful. I tried a few things because I really really wanted to breastfeed, but it was stressing me out, so I looked in to other options, which is where I learned about exclusive pumping. 

 What is exclusive pumping (or EP)? It's when a mother expresses her milk to feed her child, rather than feeding "straight from the source". Prior to having Tyler, I knew very little about pumping, but I knew that since I planned to breastfeed and planned to work after maternity leave, I would need a pump. But that was about it. I remember the weekend before he was born sitting on my bed playing with the pump and thinking the manual was…