Stuffed Burgers - A Method

This idea has resurfaced from the cold Winter of 2011.  I'm don't even recall what blog or forum I found it but it sounded like wonderful idea for the indoor grill. 

While you will have to use your own imagination to stuff these dudes like you want, the method is simple.

Cookie Sheet Stuffed Burgers

Line 9" X 13" cookie sheet with wax or parchment paper

Spread 3 - 4 pounds of lean ground beef across span of cookie sheet.  Spread as thick or thin as you like keeping in mind that this thickness will more than double once stuffed and folded.

Spread stuffing ingredients over 1/2 of the press out slab of beef. 

In this case, we used sauce, blue cheese and green olives.

From the end with no ingredients, carefully lift wax paper and burger to fold over the top of the ingredient side.

NOTE:  To make for cleaner, less dripping burgers, you can place your ingredients in portions so that when you cut the stuffed patties, they will be more compartmentalized.  Keep watching, you will see.

Once folded, pinch edges to hold ingredients into the loaf.  With a pizza cutter, square out portions as desired.  Depending on your ingredients, you may or may not want to pinch off edges of each patty.  Personally, I liked the dripping edge on the burgers but that's a choice.

Get creative with your stuffing ingredients:  Cheese, vegetables, mushrooms, hash browns, olives, pizza style, taco style, BBQ style, Asian style, breakfast style. 

Make it YOUR way!

Here we have the stuffed burgers on the indoor grill.  Nice, big, juicy burgers that never made it to a bun!  These came out very huge, like a kind of meatloaf of sorts.

As you can see, portioning the ingredients while setting the ingredients would make a cleaner burger but I like this wall to wall stuffed burger way.

I chose to top it with bacon and Jack cheese for a Grand Finale!

 












Happy Burger Rama!
Beth in Texas