Let’s chat about stuffed burgers, shall we? I am a huge fan of burgers – especially if they are a REAL burger.. made with REAL meat.. and by a REAL person’s REAL hands..Elk, beef, bison (well ok, nothing beats bison).. are prob my top 3 for what to make a burger from. And it’s not just because I have an avid hunter for a father who fills my freezer with delicious meat all year round. I know, I am spoiled. You can hate me later. And then, after you make these burgers, you will unhate me. It will all work out in the end.
I have heard these burgers called lots of names, from Jucy Lucy at Matt’s Bar in Minneapolis, (also spelt correctly “JuIcy Lucy” by the 5-8 Club down the street from Matt’s Bar in Minneapolis), to Juicy Nookie, to Mary Shelley (author of Frankenstein).. but let’s just be honest, they are all a stuffed burger. And while I have tried the Jucy Lucy at both the 5-8 Club, and Matt’s bar and both were GREAT! (Even President Obama had a Juicy Lucy at Matt’s Bar in 2014!).. Sometimes I just can’t drive for 8 hours and cross a country border just for a burger, so during those times, I make them at home! I have yet to find a local fav – so if anyone knows of a good one in Winnipeg, get at me!
For your patties:
- Meat – Beef, Bison, Elk, Beyond Meat – whatever makes your stomach smile.
- One Egg – or two if you are making a big batch!
- Bread crumbs|Oatmeal|Crackers|Chips – something to hold it together – I like “original” Potato Chips – I remind myself that these aren’t meant to be healthy.
- Cheese (any kind that you prefer – cheddar, old, feta, blue, mozza)
Roll out your patties fairly thin, but not so that they have holes! – Once they are prepared, lay one patty down, then place the stuffing on top and in the middle. Place another patty on top of that.. Put a plate over the patties and press down, then go around the edges and make sure that they are pinched together the whole way around so that the stuffing is sealed in! Get those babies on the BBQ or even just cook in a pan on the stove top (If you are doing that you may want to put a tbsp of water and toss a lid on for a couple min to give it a good steam – You want to make sure it is cooked through so that you know your cheese in the middle is all melted and gooey.. (unless your American and like it pink in the middle – not my thing, but it’s not my burger, it’s yours, so you do you!)
This is a great burger to make when you’re having people over for a BBQ! Your guests will think they are getting a regular burger, until they take a bite!
**Please do make sure you warn them before they bite into it though, you don’t want them to get burned by the melty cheese.
Top these beauts with all of the regular burger toppings that you all love so much – try my Delicious Peppercorn Mayo (my fav!!), raw or caramelized onions, bacon, cheese (yes, more cheese), fried egg, coleslaw, tomato, lettuce, pickles, banana peppers, jalapenos, condiments – really the options are endless.