BACON, ONION AND CHEESE STUFFED BURGER
Steps:
- Preheat grill to medium.
- In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.
SMOKED CHEDDAR BACON STUFFED BURGERS
Elevate your smoked or grilled burgers to the next level with this amazing smoked cheddar bacon stuffed burgers recipe. A smoked stuffed burger makes a hearty meal. I love making these bacon and cheese stuffed burgers. Pelleted grilled or Traeger grilled stuffed burgers are full of flavour! This smoked stuffed burger will be a huge hit all summer long.
Provided by Bella
Categories Meals
Time 2h40m
Number Of Ingredients 10
Steps:
- Cook bacon and crumble, set aside in a small bowl. Shred the cheese and set aside in a small bowl.
- In a large mixing bowl, combine ground beef, worcheshire, salt, pepper, garlic, paprika, and onion. Mix well to combine and form into 12 thin patties (about ¼" thick) I find it is easiest to use your hands for this part but if you have a burger press even better!
- Preheat smoker to 200 degrees F for 15 minutes.
- Arrange 6 patties on a cutting board. Press lightly to form a slight indent in the centre. Fill each centre with about 2 tbsp of crumbled bacon and shredded cheese. Then, top each with remaining patties. Pinch the edges to seal.
- Place patties directly onto the grill grate and close the lid. Smoke for 2.5 hours until internal temperature hits 165 degrees F.
- Place burger buns onto grill grates for 10 minutes towards the end of cooking time.
- Arrange burger patties and top with desired toppings.
Nutrition Facts : Calories 1341 kcal, Carbohydrate 24 g, Protein 40 g, Fat 120 g, SaturatedFat 49 g, TransFat 2 g, Cholesterol 219 mg, Sodium 984 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHEESE STUFFED BURGERS
Steps:
- Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
- Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.
MOLTEN CHEESE-STUFFED BURGERS
Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
- Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
- Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
- Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
- Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.
Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
FIREHOUSE STUFFED BURGERS
I work at FHFD Station 5. These hamburgers are a favorite! The guys like them because they are filling and they bring a little heat.
Provided by Heather Southworth @Gingerchild
Categories Beef
Number Of Ingredients 7
Steps:
- Cut bacon into small bite-size pieces. place into frying pan, cook over medium-high heat. Once bacon is about halfway done, add diced onion, garlic and diced jalapeno peppers. (I fire roast my peppers before dicing) While this is cooking, prepare hamburgers into patties. Make double patties for each hamburger. Once onions have caramelized, add a generous spoonful of the mixture between two patties, add cheddar slices. (Monterrey Jack Cheese is also delicious)Pinch the edges of patties to seal in the flavor. Grill to desired taste.
- Cut Kaiser Rolls in half. Prepare condiments. I usually make fresh guacamole while I'm slicing vegetables.
FIREHOUSE STUFFED PEPPERS
A sausage stuffed pepper recipe shared by the firemen that my husband works with. We like this recipe with anaheim peppers, but have also used bell peppers. This is excellent with a pan of skillet corn bread.
Provided by Kippy2
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook and drain sausage, return to hot frying pan.
- Add cream cheese and stir into sausage until melted.
- Add black pepper to sausage mixture.
- Fill peppers with the sausage mixture and bake at 350 degrees for 15 to 20 minutes. ( you want the peppers to be crisp-tender).
- Add tobasco sauce to each pepper to taste.
- This is excellent served with cornbread and butter.
Nutrition Facts : Calories 606.2, Fat 51.8, SaturatedFat 21.4, Cholesterol 157.8, Sodium 1043, Carbohydrate 8.8, Fiber 1, Sugar 5.3, Protein 26.8
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