I started out with 1/2 pound of 85/15 ground beef and 1/2 pound ground hot Italain sausage, Ragu Pizza Sauce, fresh mozzarella, and pepperonni. Mixed meat and used my "Stufz Ultimate Stuffed Burger Maker" , (for the first time) to make each patty. Each burger has a slice of mozzarella, Tbsp. of Pizza Sauce and six pepperonni slices. and then onto grill. I used Kingsford Mesquite Charcoal on my Weber Kettle. My son manned the grill and as always did a great job. My wife toasted each hamburger bun with butter and some garlic salt. They turned out great!
As for the "Stufz Ultimate Stuffed Burger Maker" I found it difficult to work with. I used plastic wrap to keep the meat from sticking to the mold. That worked great, thanks Al (SmokinAl) for that tip. I just found the device to be difficult and not very smooth in it's use. I only made three burgers and each one was better than the previous one, but the smoothness of operation never got any better. I beleive I am going to go ahead and order me the "Pocket Burger Press" and give that a try. From watching the "how to" video it looks like it would be easier to use. IMHO, but time will tell.
And now for the Q-view
harcoal
As for the "Stufz Ultimate Stuffed Burger Maker" I found it difficult to work with. I used plastic wrap to keep the meat from sticking to the mold. That worked great, thanks Al (SmokinAl) for that tip. I just found the device to be difficult and not very smooth in it's use. I only made three burgers and each one was better than the previous one, but the smoothness of operation never got any better. I beleive I am going to go ahead and order me the "Pocket Burger Press" and give that a try. From watching the "how to" video it looks like it would be easier to use. IMHO, but time will tell.
And now for the Q-view
harcoal
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