The meat mixture is ground chuck, fresh parsley and rosemary, scallions, fresh ground black pepper, thick Worcester, Himalayan pink salt, and roasted garlic.
Inside is kalamata olives, crumbled feta and goat cheese, home pickled Hungarian peppers, and fresh chopped spinach.
About 1/3lb of the meat mixture is a good starting point.
The press makes a nice cavity to fill.
Add some feta, olives, and peppers.
Add spinach.
Then goat cheese.
Topper of meat.
I totally did this backasswards. The disc is supposed to be the floor of the press. With correct use, it would normally push the formed patty out of the press. What I formed the meat in, is actually the top press, that locks onto the press handle. We all have brain farts. LOL
Perfect patty, every time.
The ones on the right are a different meat mixture with roasted garlic, pepper, basil, onion flakes, and worcester. They are stuffed with cut up mushrooms and provolone.
Set the MES40 to 275 and let it heat up before adding the meat. Added Pitmaster's Choice to the AMNPS in the mailbox mod and a couple chunks of hickory to the chip pan, since it is going to be a short hot smoke.
The one on the back right reached 160 IT at the same time the front left reached 145. I figured that was a happy medium and medium rare.
8 beautiful smoked and stuffed 1/2 pounders.
On toasted sourdough with nothing but mayo. Best burger I ever ate, hands down.
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