Stuffed Burgers

By Zehava Krohn

I upgraded my personal favorite burger recipe with a savory stuffing. If you’re just feeding the kids, you can stick to the original version. But if you want to recreate the burger experience for discerning palates, give them the surprise of the stuffing. The blueberry sauce (right) goes way beyond ketchup or mustard in flavoring the best burger you’ve ever served.
2 pounds ground beef
2 to 3 garlic cloves, crushed
½ teaspoon chili powder
¼ cup ketchup
2 eggs
Salt and pepper to taste
Mushroom-Onion Stuffing:
2 tablespoons oil
2 onions, finely diced
8 ounces mushrooms, diced
¼ teaspoon salt
½ teaspoon garlic powder
Pinch coarse black pepper
1. In medium bowl, mix ground beef, garlic, chili powder, ketchup, and eggs. Add salt and pepper to taste. Shape into patties about 4 inches wide, and set aside.
2. Heat oil in a sauté pan over medium heat. Add onions and mushrooms and sauté until onions are translucent and mushrooms are golden brown, about 15 minutes. Season with salt, garlic powder, and black pepper.
3. Gently press your thumb halfway into each burger to form an indentation. Stuff the patties with 1 heaping tablespoon mushroom and onion mixture. Shape the meat around the stuffing and transfer to a baking sheet. Broil for 20 minutes.
4. Serve burger inside a bun and topped with Bourbon Barbecue Sauce (recipe
at right).
Yield: 8 burgers
For more great recipes, check out this weeks issue of Whisk by Ami