stuffed hamburger

2021-07-30

I had never even heard of this until I came upon a stuffed burger press by chance on the internet.
It seemed like an interesting idea, so I bought a simple manual-press model to try it out.

It does work pretty well. If you put enough weight on it, the burgers firm up very nicely and won't fall apart while cooking, even without adding eggs. The obvious drawback is of course that because of the extra thickness, they need to cook that much longer.

I'll experiment a few more times before I'll decide whether I like it or not.

INGREDIENTS

This is what you need for each serving:

ground meat mix of your choice
max. 15-20% fat
S&P, seasoning ...

stuffing:

veggies of your choice
cheese
...

Pic1: stuffed hamburger, cut in half

Directions

2021-07-30

Pic2-4: stuff it

Place 1-2 oz. ground meat in the burger press.
Push with the small-diameter press first to get a depression.
Don't put too much meat in there. It gets messy.
Stuff with whatever you'd like to try in there.
Don't over-stuff. I used some cooked rive and cheese.
Shredded cheese does not appear to be a very good choice for this.
This mozzarella disappeared completely.

Pic5: ready
Pic6+7: cook it

Add a second patty to close.
Push with the larger press to compact the patty as much as possible.
Pan-fry over low heat to avoid burning. Cook to desired doneness.

Pic8-10: served

Serve with vegetables of your choice.
I used the vegetables from the unstuffed cucumber soup.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org