Weekends are perfect for firing up the grill and gathering your favorite people. Turn on the game, serve cold beverages and it’s a party that’s made in the shade (or sun, as the case may be). What to grill? Everybody loves a great burger (if not, they don’t know what they’re missing!). Pair a sizzling patty with cheese, veggies, a toasted bun and your favorite condiments, and you have an amazingly flavorful sandwich.
It’s typical to top your burger with ooey, gooey goodness — but what about putting tasty ingredients on the inside. What? Stuff it! Choose a few of your favorite ingredients, chop them in a food processor and literally stuff your burgers before grilling. They call it the Inside Out Burger and here’s how to make it.
Step 1: Make bacon — a half-pound will do.
Is your mouth watering? Yeah, this is a blog for beef lovers, but we love bacon, too. Shh! Don’t tell.
You’ll also need 6 ounces of roasted cremini mushrooms, 6 ounces of blue cheese (you can use another kind of cheese if you like), and a food processor.
Step 2: Puree the ingredients and form into balls. Freeze for about 10 minutes.
Step 3: While the stuffing is chilling, form eight patties from 2 lbs. of Certified Angus Beef ® brand ground chuck.
Steps 4: Place four patties on a tray. Top with the chilled stuffing and press, slightly. Top with a second chuck patty. Seal the edges by crimping with a fork.
Editor’s note: I found it’s just as easy to crimp the edges with your fingers, while constantly shaping the patty in a circular motion. For a patty-making example, see Chef Michael Ollier’s video, How To Make the Perfect Burger.
Step 5: Season with salt and pepper and grill to perfection.
Here’s the step-by-step in photos for your visual learners!
Lastly, top the burger with your favorites: tomato, lettuce, onion, perhaps a pickle, and condiments. My party-goers paired barbecue sauce with these pungent blue cheese-stuffed burgers, but spicy mustard would be tasty, too.
And there you have it …