Popperstuffedburgers Recipes

MOM'S LEGENDARY STUFFED HAMBURGERS

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.

JALAPENO POPPER BURGERS

Steps:

• Brush jalapenos with oil. Grill, covered, over medium heat for 3-5 minutes or until tender, turning occasionally. When cool enough to handle, finely chop. In a small bowl, combine the bacon, cream cheese and jalapeno until blended., In a large bowl, combine the garlic, salt, lemon pepper, pepper and paprika. Crumble beef over mixture and mix well. Shape into 8 thin patties. Spoon bacon mixture onto center of 4 patties; top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat for 6-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with pepper jack cheese. Cover and cook 1-2 minutes longer or until cheese is melted., Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and guacamole.

THE POPPER BURGER

Steps:

• For the pepper jelly: In a small bowl, whisk together the corn syrup, raspberry jam, crushed red pepper flakes and garlic powder until well incorporated. Cover and set aside.
• For the breaded jalapeños: Cut the jalapeños into 1/4-inch slices, removing the stems. Place in a small bowl and add the buttermilk. Cover and soak the jalapeños at room temperature for 1 hour or refrigerated up to 48 hours. Drain off the buttermilk and add the jalapeños to a bowl with the flour. With gloved hands, mix the jalapeños into the flour making sure they are well coated. Let them rest in the flour for 5 to 7 minutes, then sift off the excess flour to prepare for frying. (This resting time helps the flour to hold to the jalapeños during frying.)
• In a small saucepan, heat the oil to 325 degrees F.
• Add the jalapeños to the oil and fry, gently turning and mixing the jalapeños to ensure even cooking, until they are light golden brown, 2 to 4 minutes. Strain from the oil and place on paper towels.
• For the burgers: In a small bowl, mix together the salt, pepper, garlic and onion powders, seafood seasoning and seasoned salt. Set aside.
• Form eight 1/4-pound patties from the meat. Sprinkle the seasoning on one side of each of the patties.
• Heat a griddle to medium-high heat (or a large frying pan, or grill).
• Cook the patties 2 minutes on each side or to the desired doneness. To assemble the burgers, stack 2 cooked patties on each bun, then top with 1 to 2 tablespoons cream cheese, 6 to 7 slices of fried jalapeños and 1 to 2 tablespoons of pepper jelly. Enjoy!

HERB BUTTER-STUFFED BURGERS

Steps:

• Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
• Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
• Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
• Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.

CHEDDAR-STUFFED BURGERS

Steps:

• Divide beef into 4 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.
• Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.

STUFFED BEEF BURGERS

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.

STUFFED BURGERS

Steps:

• Shape ground round into 8 thin patties.
• Place 1 slice swiss, 6 slices mushrooms and 1 slice cheddar on 4 patties.
• Top with second pattie and seal edges well.
• Pan fry on med heat for about 8 minutes per side, until meat is done.
• Salt and pepper to taste.
• Place on buns and add lettuce, tomato and onion.