Saturday, December 27, 2014

This Stuffed Burger Stuffed Back

Blame It On My Eyes

My wife has this little expression. She says "Your eyes are bigger than (insert item)." She uses it to point out my proclivity for "over-anything-ing". For example, when we we went to look at automobiles I was looking at the Escalades. She looked at me and said 'Your eyes are bigger than your wallet!" So we drove off in a Cruze. She's happy with it and my wallet is happy too.

Christmas 2014

Apparently our family had burgers on our brains. I bought burger presses for all the boys. I got them because I really like them. I've had one for years. It's the old kind with a hinge. It's metal. It's heavy. And I use it whenever I'm making some sort of special burger. So this was a gift I  would be happy to give. Imagine how happy I was when I got one back! Especially one that would make stuffed burgers. It was exactly what I wanted. After eating this, I had to lay down for a nap.  It is a big, filling meal.

I Waited One Whole Day

That's how much I wanted to use this thing. So I headed to the store and bought hamburger meat, cheese, mushrooms, and onions. I had decided to keep the first try as easy as possible. I'm glad I did. They were tasty, huge, and very moist. The stuffing stayed in place when I cut them in half.  I don't thank that would have happened if there were more stuffing.

How I Made Them

It's impossible to tell you exactly. Messing around with the stuffer was time consuming. I wasn't sure how much meat to put in,  I wasn't sure how much stuffing to put in.   Here's the important steps:

  • Preheat the oven to 450.
  • Mix one package of dry Lipton Onions Soup to about 1.5 LBS of hamburger meat.
  • Add salt and pepper to taste, but that's optional. 
  • Create a burger with the middle hollowed out. I used the machine, but you could do it by pushing a soup can into a ball of meat.
  • Cut the onions, cheese, garlic, and onions into small pieces. Mix them up and place them in the hole you've created in the burger.
  • Flatten another ball of hamburger and use it to close the hole. The nice thing about the machine is that you can put plenty of pressure on it to seal it. 
  • I put my burgers on small grills, which are on the top of deep pans. That way the heat circulates around the whole burger, and the mess isn't as great. 
  • Bake the burgers for 15 minutes at 450. Cooking them at the high heat first seals the juices in.  Reduce the temperature to 350 and cook for about 30 minutes. Longer if you want them well done. The ones you're looking at are medium rare, and they were cooked as described. 

Dress 'em Up If You Want To


I don't think I need to tell you about lettuce, ketchup, mustard or even avocado pulp. Just put whatever fixing you like on them. You're the one that's eating them. The only thing I can tell you is that I'll put less meat and more stuffing in them next time. Not because they weren't extremely tasting. They rank right up there as one of the best burgers I've ever made. I'm going to cut back because they were huge. I enjoyed them way too much.

Here are some pictures that might give you a better idea of how stuffed I got: 





The secret to cooking is taste. So have fun with any of the recipes in here, and adjust as necessary for your own personal taste buds  

About Potato Chip Sandwich

According to some people, men can't tell time, can't follow directions and can't cook. That's simply not true. The owner and author of the site, me..  can cook. This site is simply a way for me to keep up with my recipes without putting it into my other 10 or so blogs. Everything is Google-ized, so it's connected to all my other stuff. This site gets it's name from road trips when I was in my 20's. By the time we would head home all we could afford was a loaf of bread and some potato chips.