Grilled Stuffed Burger Bar
A burger bar where everyone creates their own inspired version is always fun. Even more so if the burgers are literally stuffed with winning flavorful ingredients typical of cuisines from around the world. You just have to set it all up and free the masses to create their best burger!
Grilled Stuffed Burgers
2 pounds 80/20 ground beef 1 egg 2 teaspoons garlic powder or granulated garlic 1 ½ teaspoons salt ½ teaspoon black pepper ¼ cup dried onions or ½ packet Lipton onion soup powder 1 tablespoon Worcestershire sauce 2 tablespoons vegetable oil 1 tablespoon butter 6 hamburger buns of your preference (sesame seed, brioche, potato, pretzel,etc.)
-Set ground beef out of the fridge for about 10 minutes to warm up slightly. Place and break apart into a large bowl. Add egg, garlic powder, salt, pepper, dried onions, and Worcestershire sauce. Mix together gently using your hands or a wooden spoon.
-Divide mixture into 6 equal portions. Divide each portion in half and then shape each half into a loose ball. (Don’t overwork the beef mixture as it may become tough.) On a flat surface, lay down a sheet of wax paper and top with a ball of ground beef. Top with another sheet of wax paper and use a flat-bottomed pan to press the meat into thin patties, making them basically round. Set aside and repeat with the remaining balls of meat.
-Place prepared fillings on the center of one patty, leaving about ½ inch border around the edges. Be careful not to place too much filling inside but just enough so that you can cover it with the other patty without pushing it all out. Take the other patty of the approximate same size and place it gently over the filling. Press the edges together well. Smooth the surface and the edges by getting your hands wet and working your hands gently over the surfaces, which will help seal cracks and make the seams smoother. (If the meat is not holding together, try chilling them once they are made into patties, before filling them.) Double-check the burger to make sure there are no holes (pressing them closed if necessary), then season well with salt and pepper.
-Heat a large skillet over medium-high heat until butter is melted and the oil is hot. Place the filled patties in the hot pan on medium-high heat, then fry on one side for about 2 - 3 minutes, until that side is nicely browned. Cover the pan with a lid, lower the heat to low, and continue to cook for about 5 minutes. Remove the lid, then gently turn the burgers over to the other side with a spatula. Increase heat to medium-high heat and cook another 2 - 3 minutes until burgers are browned on both sides. Let burgers sit for 5 minutes until juices have stopped running.
-Place the burgers in the buns for serving (toast buns if preferred - spread with butter or mayonnaise and place butter side down in a clean skillet and cook over medium-high heat until golden brown.) Serve with extra sauces from the burgers and on the side, the basic condiments of mustard, ketchup, and mayonnaise, as well as sliced tomatoes, sliced onions, lettuce, and pickles. Makes 6 stuffed burgers.
Mix ground beef with seasonings then divide into 6 portions. Divide each portion into 2 halves and roll each half into a ball.
Lay patties out and place sauces and fillings on one patty, then cover with the other patty and gently pinch edges together. (From left to right: Upper left - Croque Monsiuer Burger. Down center: Pizza Burger. Upper right: Mexican Burger)
Smooth the surface of each stuffed burger gently with wet hands, then place in melted butter and oil in a large skillet. Cook on each side until browned to desired doneness.
Place the cooked burgers onto a bun along with fixins and condiments for each eater to stylize their own burger.
Croque Monsieur Stuffed Hamburgers
A French Version… based on the popular grilled sandwich, Croque Monsieur
The ham and Swiss cheese with a bit of Bechamel sauce create a luscious take in a fusion burger!
Croque Monsieur Burger (to make 6 hamburgers)
2 pounds seasoned ground beef, as described in the general recipe above 6 ounces thinly sliced deli ham 6 - 12 thin slices of Swiss cheese ¾ cup Bechamel or Alfredo Sauce pinch of ground nutmeg
-Prepare 2 thin patties of seasoned ground beef, approximately the same size. Spread a thick layer of bechamel sauce on one burger patty. Sprinkle with a pinch of ground nutmeg. Top with 2 thin slices of ham, folded as needed, then 1 - 2 slices of Swiss cheese. Place the other patty on top of the first, then gently pinch the outer edges to seal them. With wet hands, adding more water as necessary, smooth out the burger by molding it gently into a smooth patty, working to seal up any cracks and the edges with a bit of water. Do not push on the burger as you mold it as you don’t want to push out any of the filling. Fry and serve each burger as described in the general recipe above. Let sit 5 minutes before serving.
Fold the ham and cheese to fit, then douse with a bit of Bechamel sauce. Don’t forget the subtle pinch of nutmeg.
Stuffed Pizza Burger
Just like they always belonged together - burgers with all things “pizza” hiding in the middle!
Stuffed Pizza Burger (to make 6 burgers)
2 pounds seasoned ground beef, as described in the general recipe above ¾ cup bottled pizza sauce ¼ cup finely chopped fresh basil, or 2 tablespoons dried basil 1 cup chopped pepperoni or ham 2/3 cups chopped onions 2/3 cups chopped red pepeprs 1 small can sliced black olives 1 1/3 cups shredded mozzarella cheese
-Prepare 2 thin patties of seasoned ground beef, approximately the same size. Spread a thick layer of pizza sauce on one burger patty. Sprinkle with a bit of finely chopped basil or dried basil. Top with about 1 ½ tablespoons chopped pepperoni or ham, then a bit of chopped onions, red peppers, and olives. Place about ¼ cup grated mozzarella cheese on top.
-Place the other patty on top of the first, then gently pinch the outer edges to seal them. With wet hands, adding more water as necessary, smooth out the burger by molding it gently into a smooth patty, working to seal up any cracks and the edges with a bit of water. Do not push on the burger as you mold it as you don’t want to push out any of the filling. Fry and serve each burger as described in the general recipe above. Let sit 5 minutes before serving.
On one patty spread a generous amount of pizza sauce, then top with chopped pepperoni or ham.
Add diced onions, peppers, olives, mushrooms and anything else you love on pizza!
Top it all off with shredded mozzarella or provolone cheese.
Stuffed Mexican Burger
An explosion of Mexican flavors awaits as you bite into the center of the burger with a crunch of corn tortilla chips. A bit of guacamole as a condiment on top or even sour cream completes this masterpiece.
Stuffed Mexican Burger (to make 6 burgers)
2 pounds seasoned ground beef, as described in the general recipe above 1 cup crushed corn tortilla chips 1/2 cup finely chopped onion 1/2 cup finely chopped tomatoes ½ cup finely chopped green pepper (mild or hot) or green onion 1 cup shredded Monterey Jack cheese ¾ cups tomato salsa or green salsa taco seasoning for sprinkling
-Prepare balls of the seasoned ground beef. Mix crushed tortilla chips in with the meat. Divide each ball in half and press into two thin patties, approximately the same size. Sprinkle each patty with taco seasoning, then spread a layer of salsa on one burger patty. Top with about 1 tablespoon each of chopped onions, tomatoes, and green pepper. Place about 1/6 th of the grated cheese on top.
-Place the other patty on top of the first, then gently pinch the outer edges to seal them. With wet hands, adding more water as necessary, smooth out the burger by molding it gently into a smooth patty, working to seal up any cracks and the edges with a bit of water. Do not push on the burger as you mold it as you don’t want to push out any of the filling. Fry and serve each burger as described in the general recipe above. Let sit 5 minutes before serving.
Spread one patty of each burger with salsa, then add your favorite Taco toppings to include, chopped onions, tomatoes, peppers, etc.
Top taco fillings with shredded monterey jack cheese. Place the other patty over the fillings, then press gently to seal the edges.
Don’t forget the fixins! Whether the hamburger is stuffed with Mexican, Italian or French ingredients, you may still want to load it up with all the American toppings!
PERSNICKETY NOTES:
-Other fillings for Stuffed Burgers might include:
Asian Burger: Spread bun with Siracha mixed with mayo and chopped cooked shrimp. Top with cabbage slaw, soy sauce, and lemon juice.
Russian Storganoff Burger: Spread bun with sour cream mixed with finely minced fresh garlic. Add fried onions and mushrooms. Top with shredded mozzarella cheese
Western Burger: Spread with BBQ Sauce. Top with fried bacon, onion rings, and minced garlic. Top with American or cheddar cheese.
Surf and Turf Burger: Spread bun with Remoulade sauce or Remoulade sauce mixed with crabmeat. Top with grilled shrimp, corn niblets, and Old Bay Seasoning.
Middle Eastern Burger: Add a bit of cinnamon and allspice to the meat. Spread the bun with Greek Yogurt mixed with minced fresh garlic. Top with chopped sauteed eggplant and zucchini, pine nuts, sumac, and minced parsley.
Other ideas:
▢1/2 Tbsp butter
▢4 hamburger buns, toasted (potato, sesame seed, brioche, etc)
. Leave a border around the patty. Top with another thin patty, pressing the edges of the top and bottom patty together to seal well. Shape into a thick burger patty. See recipe notes section below for a video instruction link to this part
