I love cooking on the grill and I do more cooking there than I do in the kitchen. One of the latest things I’ve grilled that was just absolutely fantastic was a stuffed burger! I’ve done stuffed burgers before, but I added an extra level to it and an extra blast of flavor…
Instead of just using plain ground beef for making the burger, I first mixed in one of our Excalibur Patty Mixes: https://www.waltonsinc.com/seasonings/patty-mixes
There are 8 different varieties of these patty mix seasonings, but if I had to choose just one, I’m probably going with the Bacon Flavored! You really cannot go wrong with bacon…
The end result was a fantastic flavor blasted stuffed hamburger! In the picture below, I used one of the patty mixes, plus then stuffed it with jalapenos, mushrooms, and cream cheese!
What do you guys think? Any other flavor combinations to make a better stuffed burger?
SamOller last edited by
I’m gonna have to try these burger mixes… See you guys this weekend!
derhuntr last edited by
Adding Patty Mixes to our Want List!
BMacklin last edited by
Stuffed burgers are taken to the next level when smoked. I love the flavor the smoke adds.
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?