Time 35m Yield 4 Number Of Ingredients 6 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.
Time 30m Yield 8 servings Number Of Ingredients 14 Steps:
Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun. Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise.
Time 35m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat grill to medium. In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.
Time 25m Yield 2 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. , Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
In a medium bowl, combine the garlic, diced onion, tomato, green bell pepper, and oregano. Add the salt and pepper, and mix well. Cover with plastic wrap and set aside. In a large bowl, combine the ground beef, egg, salt, and pepper. Shape into eight 4-inch round, flat patties. Place a spoonful of the vegetable filling in the center of one patty, top with a second patty, press down firmly, and shape into a round, carefully sealing the sides by pinching together. Repeat with the remaining patties. In a large nonstick skillet, heat the oil over medium-high heat and sauté the sliced onions until lightly brown. Transfer to a bowl and keep warm. Transfer to a bowl and keep warm. Brown the hamburgers for about 5 minutes on each side, or until cooked to medium; return the onions to the pan and heat. Serve immediately.
Time 20m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Combine ground beef with remaining ingredients. Mix well. Shape into 6 patties or 3 larger steaks. Broil 4 to 5 inches from heat for 10 minutes, turning once. These burgers can also be pan grilled.
Time 25m Yield 4 Burgers Number Of Ingredients 5 Steps:
Mix seasoned salt into ground beef. Separate beef into four parts. Take one fourth of the beef mixture and split in half. Flatten each one out into a small hamburger patty. Mix together cream cheese, mustard and horseradish until smooth. Add a spoonful to one of the patties. Place the other patty on top of the mixture and pinch sides together to seal. Repeat steps 3-5 until you have four stuffed burgers. Cook on grill. Extra cream cheese mixture can be served on side with onions, tomatoes, lettuce and any other toppings you may desire.
Yield 8 servings Number Of Ingredients 15 Steps:
Preheat oven to 350˚F (180˚C). On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Bake for 30 minutes, or until desired crispiness has been reached. In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat. In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half. On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper. Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top. Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley. Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed. Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color. Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes. Remove from heat and place skillet in the oven to finish cooking for 5 minutes Remove from pan using spatulas and place on a cutting board for serving. Cut into 8 or more pieces. Serve on a roll with lettuce and tomato. Enjoy!
Time 30m Number Of Ingredients 11 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.
Time 1h Number Of Ingredients 9 Steps:
Preheat oven to 350*F Prepare a 9x13 casserole dish with cooking spray. Cook stuffing according to package directions, set aside. OR use leftover stuffing! In a bowl, combine ground beef, salt, 1/3 cup evaporated milk and crackers. Mix well with hands and divide into 6 balls. Split each ball into two. Flatten out each half. Place 2 Tablespoons of stuffing in the center on one of the flat patties. Place second patty on top and press seams together. Place in casserole dish. Do this for other 5 patties. In same, but now empty bowl, combine cream of mushroom soup, cream of onion soup, 1/3 cup evaporated milk, Worcestershire sauce and Ketchup. Mix well. Pour this mixture over burgers. Cover and bake for 45 minutes. Remove from oven, and serve immediately with favorite sides!
More about “stuffed hamburgers recipes”
Number Of Ingredients 10 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.
