Getting Stuffed on Stuffed Burgers

We’ve always been burger purists — great beef, great bun keep the toppings seasonal and have at it.  Out of sheer curiosity when our houseguests suggested stuffed burgers, we thought why not.  After all, they can’t all taste like meatloaf, can they?

We kept it simple.  Good quality beef (85/15 for those who care), some diced red onion, some diced flat parsley and worcestershire sauce.  Season up with salt and pepper.  To form, we made a small patty, topped it with shredded sharp cheddar and topped it with another patty and crimped the edges with our fingers.  The assembled stuffed burgers were each about 1/3 pound.  We grilled them about 6 minutes each side for medium rare to medium and plated with ketchup, mustard, pickles, and tomato.  We used kaiser rolls for buns which we toasted lightly.  What a nice surprise, even the kids liked them!