Mom's Legendary Stuffed Hamburgers Recipe
These are enormous, stick-to-your-ribs kind of burgers with a surprise in the center. A real family favorite. I like to serve them on a bun topped with sauteed mushrooms and Swiss cheese.
I used this recipe to make stuffed mac-n-cheese burgers and they were awesome! I followed this recipe almost exactly (I used less meat per burger, I used 1.65 lbs for 6 burgers which were probably a little on the small side, but I think you can easily get 6-8 burgers out of 2 lbs.) and I made Kraft's adult macaroni & cheese to put in the middle. I probably used less bacon because of he addition of the macaroni (I wanted left overs for an egg bake) but I just mixed the two together and they were delicious! Also I don't have a grill so I broiled the burgers which worked just fine. Thanks "Mom" for this amazing stuffed burger recipe! :)
I guess I was expecting more. They weren't bad, just not anything exceptional. I can put onions and bacon on top of my burger with A LOT less work. I didn't like the flavor of the onion soup mix in this at all. And I use onion soup mix in other recipes. Everyone agreed these were just ok. I made 5 huge balls of burger, then seperated in halves, it occured to me that I could have left them whole and stuck in my thumb and hollow out a "pocket" to fill then seal, with less effort. Just an idea.
These burgers are bursting with flavor! Seasoned meat stuffed with fontina and bacon topped with Gorgonzola and a red Zinfandel mushroom sauce! Make sure you're hungry, these burgers are very filling!
Lowly pig trotters are transformed into a traditional and flavorful New Year's Eve dish in this simple family recipe with deep African-American roots. Serve with a sprinkle of vinegar or hot sauce alongside plenty of Southern-style side dishes.
These burgers offer something extra with every bite.
These melt-in-your-mouth chicken burgers are mixed with wing sauce, stuffed with blue cheese crumbles, and topped with blue cheese dressing.
Feast your eyes on the collection "beef" by Carol Blake.