Firehouse Stuffed Burgers Recipes

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

Ingredients

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

CHEESE-STUFFED BURGERS

Cheese-Stuffed Burgers image

A few special touches turn these burgers into a memorable meal. Don't forget the sauteed mushrooms.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 30m

Number Of Ingredients 11

Ingredients

3 pounds ground beef chuck
2 tablespoons plus 2 teaspoons Worcestershire sauce
Coarse salt and ground pepper
4 ounces blue cheese (or other soft cheese, such as Brie)
Oil, for grates
8 rolls or buns, split
2 cups packed baby spinach
2 beefsteak tomatoes, cut into 8 slices
Sauteed mushrooms
Grainy mustard (optional)
Roasted Red-Pepper Sauce

Steps:

Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.
Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.
Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.
To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spreadtop roll half with mustard and Roasted Red-Pepper Sauce, as desired.

STUFFED BEEF BURGERS

Stuffed Beef Burgers image

When the familiar hamburger of ground chuck holds a surprise inside, it's much more fun, and takes on a remarkably different personality.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Number Of Ingredients 10

Ingredients

3 pounds ground chuck
Coarse salt
1 1/2 teaspoons freshly ground pepper
3 ounces thinly sliced fresh mozzarella, optional
1 tablespoon chopped fresh herb leaves, such as oregano or basil (optional)
12 grape tomatoes, halved (optional)
Bacon-Onion Filling (optional)
Cheddar-Mushroom Filling (optional)
Vegetable oil, for brushing
6 hamburger buns, such as sesame

Steps:

Using your hands, combine beef, 3 teaspoons salt, and the pepper in a bowl. Shape into 6 balls. Scoop a heaping tablespoon from center of each; reserve.
Fill each burger with 1/2 ounce mozzarella, 1/2 teaspoon herbs, and 4 tomato halves; season with salt.
Press the reserved meat over filling, pinching to seal. Gently flatten into patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour.
Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, about 4 minutes per side for rare or 10 minutes per side for well-done. Toast buns, if desired. Serve burgers on buns.

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