Stuffing Stuffed Burgers Food

STUFFING STUFFED BURGERS

Steps:

• Preheat oven to 350*F Prepare a 9x13 casserole dish with cooking spray. Cook stuffing according to package directions, set aside. OR use leftover stuffing! In a bowl, combine ground beef, salt, 1/3 cup evaporated milk and crackers. Mix well with hands and divide into 6 balls. Split each ball into two. Flatten out each half. Place 2 Tablespoons of stuffing in the center on one of the flat patties. Place second patty on top and press seams together. Place in casserole dish. Do this for other 5 patties. In same, but now empty bowl, combine cream of mushroom soup, cream of onion soup, 1/3 cup evaporated milk, Worcestershire sauce and Ketchup. Mix well. Pour this mixture over burgers. Cover and bake for 45 minutes. Remove from oven, and serve immediately with favorite sides!

STUFFED BURGER BUNDLES

Steps:

• Prepare stuffing according to package directions. Meanwhile, in a large bowl, combine the milk, salt and thyme. Crumble beef over milk mixture and mix well. Shape mixture into eight thin patties. Divide stuffing among four patties; top with remaining patties and press edges firmly to seal., Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160° and juices run clear., For sauce, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients; heat through. Serve with burgers.

MUSHROOM STUFFED BURGERS

Steps:

• In a medium bowl, gently mix together the beef, soy sauce, 3/4 tsp of the pepper, 1/2 tsp of the salt.
• Using generous 1/3 cup per patty, shape mixture into 8 (4 1/2-inch) patties 3/8 inch thick.
• Refrigerate while preparing the stuffing.
• Heat a large nonstick skillet over medium high heat until hot.
• Add the butter and oil.
• Heat until hot and butter is melted.
• Add the mushrooms and cook for 2 min, stirring occasionally.
• Add the garlic and cook for 8-10 min or until the mushrooms are browned and the liquid has evaporated.
• Stir in the green onions, Worcestershire sauce, remaining 1/2 tsp pepper and remaining 1/4 tsp salt.
• Let cool.
• Mound about 1/2 cup of the stuffing in the center of 4 of the patties.
• Cover with the remaining 4 patties, sealing the edges firmly by pressing together with your fingers.
• Gently press the center of the burgers to eliminate mounding.
• Heat the grill or grill pan to medium heat.
• Grill for 5-6 minute.
• Flip the burgers and grill for 5-6 min more, or until no longer pink in the center.
• Top each burger with 1 slice of cheese, and grill for another min or so - until the cheese has melted.
• Meanwhile, in a small bowl, whisk together all of the mayonnaise ingredients.
• Place the buns on the grill, split side down, and grill for 30-60 sec or until lightly toasted.
• Spread each bun with 2 Tbs of the mayonnaise.
• Top with a burger and a tomato slice.

MOLTEN CHEESE-STUFFED BURGERS

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.

STUFFING HAMBURGERS

Steps:

• Mix together the hamburger and Stove Top Stuffing Mix.
• Make them into patties.
• Fry them up.