Stuffed Burgers

These aren’t just burgers with toppings. The good stuff goes inside. A savory mix of chopped onion, crumbled bacon, sweet dill relish, Worcestershire sauce, green pepper, garlic, and a splash of bourbon gets sandwiched between two thin beef patties, pressed together, and grilled or broiled until the filling melts into the meat.

The stuffing-inside technique means every bite has flavor from edge to edge, not just on top. The relish and onion release moisture as they cook, keeping the lean ground beef from drying out. The bourbon adds a smoky sweetness that you wouldn’t expect but won’t forget.

Rolling the meat thin is key. These are double-stacked patties, so each layer needs to be thin enough that the finished burger isn’t too thick to eat. Press the edges firmly to seal the filling inside, and wipe any overflow back over the top.

Pro Tips

• Make the patties slightly larger than your buns. They shrink during cooking as the fat renders out.
• Press the edges of the two patties together firmly. If the seal breaks on the grill, the filling leaks out and causes flare-ups.
• Don’t press down on the burgers while cooking. You’ll squeeze out all the juicy filling you just sealed inside.
• Let them rest 3 minutes after cooking. The filling is extremely hot and needs time to settle.

Variations

• Stuff with crumbled blue cheese and caramelized onions for a steakhouse-style burger.
• Add diced jalapeños to the filling mixture for a spicy kick.
• Use ground turkey instead of beef for a lighter version (add a tablespoon of olive oil to keep it moist).