With Labor Day quickly approaching, I’ve been working on putting together a fantastic menu for my end of summer party. One of the recipes I’ve had my eye on is the Paul Bunyan burger. These burgers just look amazing. Plus, they’re stuffed with bacon, mushrooms and cheese. Yum.
But, I’m worried about making stuffed burgers. I’ve tried making them before – not this recipe – and they failed. Horribly. I don’t want that to happen again, especially when I’m feeding over 15 people.
So, being proactive, I went to the Taste of Home Test Kitchen in hopes of learning how to properly make stuffed burgers. Now, I’m going to be honest, Associate Food Editor Tina Johnson is a grilling guru. This girl knows what it takes to stuff and grill the perfect burger. She showed me some simple tricks of the trade, so come Labor Day, my burgers will be perfect.
Step 1: Shape 1-1/2 lbs. of ground chuck (or your meat of choice) into eight 3-oz. portions on waxed paper. Press each portion into a 4-in. patty using a fork
Step 2: Top four of the patties with an onion slice and shredded cheese (or whatever you want to stuff your burger with). Cover with remaining patties, using waxed paper to help position the patty on top.
Step 3: Seal edges with a fork. Grill to desired doneness.
Step 4: Grill to desired doneness. Stuffed burgers grill up great over medium heat. This lets the filling heat through without the outside becoming over cooked.
Tina also suggested stuffing turkey burgers with Swiss cheese, or adding crumbled bacon. I’d suggest slipping in a slice of pineapple for a Hawaiian twist.
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