Build Recipe With Ingredients Recipes Recipe For Stuffed

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MOM'S LEGENDARY STUFFED HAMBURGERS



Mom's Legendary Stuffed Hamburgers image

These are enormous, stick-to-your-ribs kind of burgers with a surprise in the center. A real family favorite. I like to serve them on a bun topped with sauteed mushrooms and Swiss cheese. Use extra lean or lean ground beef instead of medium because the bacon adds to the fat content of the meat.

Provided by LAURASC

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 4

Number Of Ingredients 6

1 small onion, chopped
4 slices bacon, chopped
fresh-ground black pepper
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
4 hamburger buns

Steps:

  • Prepare a grill for medium heat. When hot, lightly oil the grate.
  • Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
  • In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
  • Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.

Nutrition Facts : Calories 873.8 calories, Carbohydrate 27.6 g, Cholesterol 189.3 mg, Fat 61.6 g, Fiber 1.7 g, Protein 48.2 g, SaturatedFat 23.6 g, Sodium 1215.1 mg, Sugar 3.8 g

OLIVE-STUFFED LEG OF LAMB



Olive-Stuffed Leg of Lamb image

Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.

Provided by Chef Seamus Mullen

Categories     Lamb     Easter     Kid-Friendly     Dinner     Goat Cheese     Watercress     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Small Plates

Yield 8 Servings

Number Of Ingredients 25

Lamb:
1 shallot, chopped
2 garlic cloves, chopped
1/2 cup pine nuts
1/2 cup pitted Kalamata olives
1/4 cup drained oil-packed anchovies
1/4 cup finely grated lemon zest
1/4 cup mint leaves
1/4 cup parsley leaves
2 tablespoons thyme leaves
1/2 cup olive oil, plus more
Kosher salt, freshly ground pepper
0 freshly ground pepper
1 3-4 pound piece butterflied boneless leg of lamb
Assembly:
2 cups soft sheep's-milk cheese or goat cheese
1 garlic clove, finely grated
2 teaspoons finely grated lemon zest
1/2 teaspoon thyme leaves
1/2 cup plus 1 tablespoon olive oil
Kosher salt, freshly ground pepper
0 freshly ground pepper
1 bunch watercress, trimmed
1 tablespoon fresh lemon juice
Flatbread (for serving)

Steps:

  • Lamb:
  • Preheat oven to 425°. Finely chop shallot, garlic, nuts, olives, anchovies, lemon zest, mint, parsley, and thyme in a food processor. With motor running, stream in 1/2 cup oil; process until blended. Season stuffing with salt and pepper.
  • Unfold lamb on a cutting board and season with salt and pepper. Spread stuffing over top; roll up lamb from left to right. Position seam side down and tie closed with kitchen twine at 1 1/2" intervals crosswise, then once lengthwise. Transfer to a wire rack set inside a rimmed baking sheet; drizzle with oil.
  • Roast until lamb is starting to brown, 30-40 minutes. Reduce temperature to 325° and continue to roast until a thermometer inserted into thickest part registers 125°, 35-45 minutes longer. Remove lamb from oven and tent with foil; let rest 15-20 minutes.
  • Do ahead: Lamb can be stuffed and tied 1 day ahead; cover and chill. Bring to room temperature before roasting.
  • Assembly:
  • While lamb rests, process cheese, garlic, lemon zest, and thyme in food processor until light, fluffy, and smooth. With motor running, stream in 1/2 cup oil; process until blended. Season herbed cheese with salt and pepper.
  • Dress watercress in a large bowl with lemon juice and remaining 1 tablespoon oil; season with salt and pepper. Slice lamb and serve with watercress, herbed cheese, and flatbread.

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