Stuffed Burgers

 

Stuffed burgers! When it was suggested to us that we try developing a few stuffed burger recipes, it seemed to us that it was just a trend that would burn out pretty quickly. But, we had a new  Grill Pro Burger Press to try, so we took a stab at it last weekend, and guess what??? We have been enlightened !!  The burgers were just the right combination of juiciness and flavour. Even better, they are neat and tidy to eat! Usaually, all of the toppings that are traditionally piled on top of  the burger and then covered with the bun end up dripping and falling out all over the place, resulting in a soggy bun and stains on your new jeans. BUT, when you STUFF them inside the burger, they do not slip off, rather,  they go intact, right into your mouth. Needless to say, our families were begging us for more.

The fresh baby spinach and local strawberries that we picked up at the market stand on the way to the cottage made a refreshing salad that was the perfect compliment to the burgers.

Classic Stuffed Burgers

2 lbs Medium ground beef(we suggest ground chuck)

2 tbsp onion, chopped

1 tbsp fresh cilantro, chopped

1 clove garlic, minced

1 tsp oregano, chopped

1 tsp Worcestershire sauce

Salt & pepper, to taste

FILLING:

6 slices bacon, chopped

½ lb mushrooms, chopped

2 tbsp onion, chopped

1 jalapeno pepper, minced

1 ½ cup old cheddar cheese, grated

2 tbsp BBQ sauce

Gently fry bacon in a large fry pan until slightly brown. Drain off the fat, but leave 1 tbsp in the pan.  Add the chopped mushrooms, onion and jalapeno pepper. Continue to sauté until the vegetables are brown, but not crispy. Remove from heat and allow to cool. Combine with grated cheese and BBQ sauce. Use 1 tbsp per burger.

Lamb Burger with Zesty Goat Cheese Stuffing

Jason managed to man the grill before running off to work

3 lbs ground lamb

1 medium onion, chopped

1 large garlic clove, minced

¼ cup mint, chopped

1 tbsp grated lemon zest

1 tbsp cumin

1 ½ tsp salt

½ tsp cayenne pepper

Freshly ground black pepper

FILLING:

250 g. Chevre

½ cup chopped oil cured black olives

1 clove garlic, minced

2 tbsp tahini

1 tsp harissa

Juice of ½ lemon

Combine above filling ingredients in a medium size mixing bowl. Use 1 tbsp filling per burger.

To prepare burgers:

Gently combine burger ingredients with your hands, being careful not to overmix. Form meat into balls slightly larger than a golf ball. Follow instructions on the Grill Pro Burger Press to create stuffed burgers. We caution that you frequently rub the press with oil, to prevent the ground meat from sticking to the plastic.

In the meantime, preheat the barbecue on HIGH, and oil the grids to prevent sticking. Place the patties on the grill and reduce heat to MEDIUM. Grill approximately 6 minutes per side, being careful not to press down on the meat

 

Spinach and Strawberry Salad with Toasted Almonds and Basil Vinaigrette

8 cups baby spinach

2 cups strawberries, sliced

1 medium red onion, thinly sliced

½ cup sliced almonds, toasted

Toss baby spinach, strawberries and red onion together in a large salad bowl. Top with toasted almonds and drizzle with Basil Vinaigrette (recipe below)

Basil Vinaigrette

2 cups fresh basil, chopped finely

1 shallot, minced

1/3 cup red wine vinegar

2 tsp Dijon mustard

½ tsp salt

¼ tsp freshly ground black pepper

¾ cup olive oil

To make the vinaigrette:

Combine basil, shallot, red wine vinegar, Dijon mustard, salt and pepper in a glass jar. Add olive oil and shake vigourously to emulsify. 

Eric was a good sport and rolled up his sleeves to help stuff the burgers

Nadia and Rachel made these lovely candle lanterns