Recipe: Stuffed-To-The-Max Burger
Burgers are a Summer BBQ Classic, and you can take yours to the next level with this recipe from Diva Q's Barbecue: 195 Recipes for Cooking with Family, Friends & Fire.
Beaujolais and Burgers are a classic pairing - so think Gamay (with a slight chill) next time you fire up the grill. You can also go with a Pinot Noir or Cabernet Franc; the key here is to have a wine with nice juicy acidity to help wash down all that meaty, cheesy goodness.
makes: 8 servings • prep: 20 minutes • chill: at least 1 hour • cook: 12 to 14 minutes
There are a million ways to make burgers, but this is burger nirvana. Stuffed burgers done my way, with a rolling pin and pizza wheel—really!—are easy to prep. Get your kids to help you and share the burger love.
3 lb ground beef (80% lean, 20% fat)
3 cloves garlic, minced
Kosher salt and finely ground black pepper to taste
Canola oil for oiling 8 kaiser buns, split
1/4 cup salted butter, softened
1/2 cup bacon jam
1/2 cup caramelized onions
2 cups grated sharp cheddar
Additional cheese for melting (optional)
Cooked bacon, sliced cheese, lettuce leaves, good-quality mayonnaise (such as Hellmann’s or Duke’s), Homemade Smoked Ketchup and/or mustard
1. Gently mix together the ground beef, garlic, and salt and pepper to taste in a large bowl.
2. Lay a large sheet of plastic wrap on your work surface. Tip the ground beef mixture onto the plastic wrap. Using a rolling pin, flatten the ground beef out evenly on the plastic wrap to form a rectangle about 1/2 inch thick.
3. Using a pizza wheel, score the rectangle of ground beef into 16 even-size squares.
4. Top the 8 squares nearest to you with equal amounts of bacon jam, caramelized onions and cheddar.
5. Grasp the edge of the plastic wrap furthest away from you and fold the top 8 burgers over the ones nearest to you.
6. Peel the plastic wrap off the top of the burgers. Cut through the score marks with the pizza wheel to form 8 square burgers.
7. With your hands, form each square burger into a round patty, making sure the edges of each burger are sealed to keep the stuffing in. Refrigerate the burgers for at least 1 hour before grilling.
8. Prepare your grill for direct cooking and preheat it to medium-high (375°F to 450°F). Generously oil the grill grates.
9. Season the burgers with salt and pepper to taste. Grill, turning once, until the internal temperature reaches 160°F, 12 to 14 minutes. For the last few minutes of cooking, top the burgers with additional cheese (if using).
10. Remove the burgers from the grill, tent loosely with foil and let rest for 5 to 10 minutes before serving.
11. While the burgers rest, spread the cut sides of the buns with butter. Grill, cut sides down, until golden. Assemble the burgers, adding your choice of toppings.
Excerpted from Diva Q's Barbecue: 195 Recipes for Cooking with Family, Friends & Fire by Danielle Bennett. Copyright © 2016 Danielle Bennett. Photography copyright © 2016 Ken Goodman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.