Thursday, September 22, 2011

Inside-out burgers

Well- it was one of those days. Not wanting to cook- but definitely not wanting to go out. Instead I settled on a concoction of both worlds-sort of. One of my husband's uncles introduced us to these wonderful masterpieces a couple of years ago... and have been a hit ever since. The greatest thing about these is you can literally stuff them with whatever you have on hand, mushrooms, cheese, ham, ranch, bacon, onions the list goes on.

Step 1- make patties about 1/4 inch thick and 5-6 inches in diameter (trust me they shrink to bun size) It's easiest to keep each patty on a piece of wax paper. Each hamburger requires 2 patties.

Step 2- Stuff them. Make sure to keep all the fixin's in the middle of the patty and leave about 1/2 inch all the way around from the edge clear.

Step 3- Put another patty on top of the fixin's. Pinch the edges together with the bottom patty. Make sure this is a tight seal otherwise you will have leaky fixin's.

Step 4-Season with your favorite seasoning. I am a big fan of the Grill Mates Hamburger or Monterrey Steak seasonings if you want to go quick and easy.

Step 5- Put burger into your frying pan or on your grill. One key to these being successful since they are so large is to cook them slower and longer. At the end of the cooking process, be sure to cover for a couple of minutes with a lid if it is on the stove top-just to insure it is good and cooked.

Step 6- ENJOY- Throw it on a bun, add your favorite condiments, some homemade fries and fry sauce.

For those of you who are non-Idahoans-fry sauce is a delightful mixture of Miracle Whip or Mayo if you prefer, ketchup and various seasonings. I use onion flake, and garlic salt.

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