Stuffing your burgers is a real down and dirty way to really one up your burger game this summer! As long as you stuff it with some kind of cheese and some kind of seasoning…you’ve already succeeded.
When I asked brady what tuesday tip Jude should highlight for his this week’s tip…I was shocked how he didn’t even really hesitate. He said, “stuffed burgers”….ha! He was passionate about how simply stuffing meat with cheese and herbs makes your burger go from mediocre to MAGNIFICENT!
So stuffed burgers it is! And since we are celebrating the new arrival of summer, it fit’s perfectly with our GRILLING theme as of late.
I’m personally not a fan of burgers…grilled, at a restaurant or from Costco. Mostly because I’m just not sure what items are ground up in the ball of brown.
HOWEVER, if I know what is in the pile of meat- and if I can choose what they are stuffed with (aka any kind of delicious cheese and some spicy herbs and veggies) —-then I will try it.
Ok so I actually, I ordered ONE burger in my lifetime from the Mercer Kitchen in New York City. It’s called the Mercer Burger and it was ggggggoooooddddd. So good that I may just order it again someday when I make it back.
Until then, Jude will just have to stuff my own burgers for me.
the STUFFED BURGER INGREDIENTS
the MEAT
Buy 100% grass fed beef if you can. And I always go for the 93% lean 7% fat kind. Sometimes, the leaner the more dry- but i’m not a fan of the fat or the grease so I am okay with more dry as a consolation.
- Southwestern Burger
- green onions
- chipotle roasted garlic seasoning (or other chili seasoning)
- pablano peppers
- queso cheese
- mushrooms
- BBB Burger (Blue Cheese, Bacon & Basil Burger)
- green onion
- blue cheese
- bacon
- fresh basil
These are not the only combinations….there are a myriad of combinations one could use for stuffing a burger.
spicy
sweet
curry flare
mexican
Italian
…options are endless
Just a few GRILLING burger tips to live by:
- Keep your grill clean (you didnt up for salmon tasting burgers from last sunday’s salmon bbq)
- Don’t handle your meat too much…(it makes the fat warm and therefore will make your burger tough and dry. So be quick when forming your balls:)
- When forming your burgers….always leave a hole in the middle for a cheesy surprise. (its better than having it on top!)
- Don’t smash your burgers too flat or it will be dry (learned that from my girl Ina Garten many years ago…)
- Simply mix in one of your favorite seasonings for enhanced flavor
- Don’t over grill it! (for obvious reasons)
Here are some grilling times as an eample: (thanks to simply recipes)
- For rare burgers, cook for 4 minutes total (125°F)
- For medium-rare burgers, cook for 5 minutes total (135°F)
- For medium burgers, cook for 6 to 7 minutes total (145°F)
- For well-done burgers, cook for 8 to 9 minutes total (160 °F)
FYI, the USDA recommends cooking ground meats to an internal temperature of at least 160°F, which is well done without any pink in the center. Cooking burgers to other degrees of doneness should be done at the cook’s discretion:) So maybe you should tell your guests…
7. Don’t press, just flip! (remember, if you press your lovely burger will become dry)
Enjoy those burgers baby!
We stuffed burgers and then attempted potty train these buns….while playing corn hole.
And while theo may have been using the outdoors for a potty, I sat back and enjoyed my blendtec crushed ice while wearing my free toy story 4 socks! (Target accidentally sent the wrong size so they let me keep them!)
Happy summer stuffing!
No Comments