Stuffed Burgers

How about something a little different  for July Fourth?  Instead of burgers with all the toppings, how about burgers with all the toppings inside – Stuffed Burgers.

Last week I made a few varieties to share with you – Southwest, Italian and Blue Cheese Stuffed Burgers.  Now, my favorite burger is a blue cheese cheese burger, so I was really expecting this one to be the best – but surprise, it was the Italian , then the Southwest, and my “favorite” Blue Cheese was last – why?  It was really esthetics – the blue cheese melted into the burger so when I bit into the burger there was no pool of melty cheese.  Don’t get me wrong, the flavor was still there, I just preferred the others’ presentation.

Here are the Southwest and Italian Burgers:

Southwest Stuffed Burger    Italian Stuffed Burger

 

 

 

 

 

To make the burgers: I use 1/4 lb for each burger. I take 2/3 of the meat for each burger and form a thin bottom patty, then I place the toppings in the center of the patty and top with a second patty , made from the remaining 1/3 meat. I then bring up the edges of the bottom patty and press to seal the burger. If you’re making a few kinds, I suggest adding a topping from the inside to the top of burger, to tell them apart. Grill the burgers for 3-4 minutes per side.

Here’s the stuffing ingredients I used for my burgers:

  • Southwest Stuffed Burger – salsa, green chiles and monterey jack cheese
  • Italian Stuffed Burger – red pepper pesto, parmesan and mozzarella cheese and basil pesto
  • Blue Cheese Stuffed Burger – diced red onion and blue cheese

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