Not quite “The Full Monty,” but pretty good nonetheless!
It’s my hubby’s birthday today, and he has requested for his dinner tonight, these stuffed burgers. He will have to barbecue them, but he doesn’t mind at all, because the payoff is amazing.
Please keep in mind that these are just my version of these burgers, and you could change them up in hundreds of different ways. Different meats, different stuffings, etc. You’re only limited by your imagination!
Notes in blue I’ve added after making them last night.
2 lbs lean ground beef – I actually used one package, about a pound.
1 lb, or 4-6 links of your favourite sausages, removed from the casings – I actually used a little more than a pound, I found this in bulk in the meat section of the grocery store. There was more sausage in these burgers than beef last night…and they were so good! 🙂
2 eggs – To be honest, once I got home I realized I had no eggs, so I took a chance and omitted them, as opposed to going back out to the store. The burgers were fine without them.
a healthy shake of Worchestershire sauce
salt and pepper
1-2 onions, sliced finely
1 lb fresh mushrooms, sliced – I forgot to add before that once the mushrooms are sauteed, I chopped them slightly so that they weren’t so big inside the burger, and were more the same size as the bacon and onion.
4-6 slices cooked bacon, crumbled
1 cup or so cheddar or marble cheese, shredded.
In a hot skillet, heat some vegetable oil. Add onions and cook slowly until caramelized. Set aside. In same skillet, saute mushrooms until tender. Once cooled, add mushrooms, onions, bacon and the cheese and mix together in a medium sized bowl. Set aside.
In a large bowl, combine meats, eggs and Worchestershire sauce. Combine together until well incorporated and season with salt and freshly ground black pepper. Divide meat into equal sized portions. With this much meat you could probably make 8 or so burgers. Take a portion and flatten it out on your hand. Take a good bunch of the filling and set it in the center of the patty. Then wrap the meat up around the filling, and roll like a large meatball in your hand. Make sure there is no filling peeking out anywhere and it is sealed completely. Carefully flatten the patty between your hands or using something flat, like a large can or plate.
The most important thing is that when the burgers go on the grill, that there is no sign of filling, almost like you wouldn’t know they’re stuffed. The filling has to melt inside the burger and cook in there. If there is any cracks or anything, the filling will leak out, and you’ll lose it.
Cook on barbecue until desired doneness. Serve on large toasted Kaiser rolls with your favourite burger side. Sweet potato fries would be good. What I did this time, was butter my buns and throw them in a frying pan for a few minutes so the inside looked kind of like what a grilled cheese looks like. I find it easier this way, because buns can burn quickly on the grill, and buttering them adds just a tiny bit of crunch and so much flavour.
Change this up any way you want. Use different cheeses, different veggies, sundried tomatoes or roasted red peppers would be good. Gorgonzola cheese would be awesome too.
I’d love to hear your suggestions for alternative stuffings, meats, etc.