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stuffed burgers- how?

post #1 of 7
Thread Starter 
So I think I am going to try some stuffed burgers for my son's birthday this weekend. Any tips, pointers, tutorials, etc?

What should I stuff them with? How will I know when they are done?

I've attempted stuffed burgers before, and they turned out decent. I want this batch to turn out as good as humanly possible- the type that people remember years froom now. I smoked them on my last (and only) previous attempt, and I will be grilling this time.

Any tips?
post #2 of 7
Haven't tried them yet, but check this out. http://www.smokingmeatforums.com/for...threadid=92358
They sure as heck looked good.
post #3 of 7
Really, they pretty simple. At least mine are, and they always go over great.
I usually make 10 oz. burgers with 80/20. When I do what I call " The Gusher Burgers ", I weigh-out two 5 oz patties, flatten 'em out, and stuff 'em with American cheese ( you can use any cheese you like ). For the cheese, I take one slice, quarter it, and lay 'em out evenly on one of the patties about 1/2 an inch from the edges of the patty in a square ( overlapping to get even melting ),slap the other patty on top, seal the edges, and chuck 'em on the grill.
Give it a shot. They're great ( and for a few extra smiles, dont tell whoever is eating 'em that they're stuffed ).
Let 'em find out on their own.
post #4 of 7
we call those gourment burgers when we stuff them. it is kinda like a fattie but a burger.
as for what to put in them? what ever you and you family likes.
if you want a burger they all will remember for ever.

try this. get yer patties ready. slice sweet onions 1/4" thick lay a slice on each pattie, 2 dozen habenero peppers should be pureed add 1 tsp of dry mustard to it blend well paint the onion with it. not a whole bunch a little will go a long way. now sprinkle cilantro over it (all stems removed) now lay a slice of cheese on it (I love sharp chedder) now some cpb on the cheese and a little sea salt. put the other pattie on and seal. cook like you would any other burger.
I hope your party goes well and every one has a good time.
post #5 of 7
Thread Starter 
Man that sounds so good, it's killing me to stuck at work right now.

Anyway, what is the aproximate diameter and thickness of the patties? I'm not exactly sure what a 5 ounce patty would look like.
post #6 of 7
Well, the diameter is probably between 5 and 6 inches ( closer to 5 ), and the thickness is probably about a 1/4 inch each.
Really, you obviously dont need to weigh 'em, but my GF got me a digital kitchen scale a couple years ago, and now I'm kind of addicted to using it. It IS nice to have for portion-control.
Just make two patties that are about the same size and thickness, and put 'em together. The only IMPORTANT thing is that you form a good seal on the edges. You dont want the cheese to start oozing out.
Cheese lossage is absolutely unacceptable ! icon_wink.gif
post #7 of 7
Thread Starter 
Man I can't thank you guys enough. Great info in this thread. I really appreciate it!
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