Recipe of the week: Stuffed burger

I did not make this up, I’ve seen it a few times over the last 10 or so years, but it’s my method that will guarantee the burger doesn’t ‘explode’ when you are cooking it

I don’t always put this on a bun (especially lately as I’ve been losing weight avoiding sugar) but when I do I like to brush the inside of each half with butter and toast it in a saucepan … or on a grill pan if that is the method I am using for cooking the burger

Whether or not it goes on a toasted bun, I like to dress the Stuffed burger with mayonnaise, ketchup, Vidalia onion and soft butter lettuce leaf/leaves

Quantities here make 1 Stuffed burger

Ingredients
8 ounces ground NY strip steak
1/2 teaspoon House salt
1/4 teaspoon freshly ground black pepper
1 ounce strip crispy bacon, chopped
1 ounce flat slice Fontina cheese
Pinch of cumin

Special equipment
Lid of a peanut butter jar (see Method) or other mold
Plastic wrap

Method
Heat oven to 375 degrees Fahrenheit

Season the meat with salt and freshly ground black pepper. Gently form into a ball and then divide in half

Line the peanut butter jar lid with plastic wrap that extends 4 inches beyond both sides. Press one half of the ground steak into an even layer on the plastic wrap inside the lid. Add the bacon and the cheese to the center of the meat (avoid the edges). Sprinkle the cheese with cumin and then add the second half of the ground steak. Fold the edges of the plastic wrap over the mean and press firmly into an even layer and to seal the ingredients into a burger. Remove the burger from the mold and remove and discard the plastic wrap

Cook the burger in the desired method: 1. Pan-fry in 2 tablespoons just-smoking canola oil, 3 minutes on the first side and 1 to 2 minutes on the second side OR 2. On a lightly oiled hot griddle pan for the same 3 minutes on the first side and 1 to 2 minutes on the second side

For both methods, transfer the burger to the oven and let it set for 5 minutes. Remove to a board, tent with foil and allow to rest for 5 minutes

Serve immediately after the Stuffed burger has rested

2 thoughts on “Recipe of the week: Stuffed burger

  1. Nice method using a peanut butter lid as a mold for the meat! For a moment I thought this burger was also going to include peanut butter as an ingredient–which actually sounds rather interesting too.

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