Stuffed Hamburgers


  • Admin

    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?

    0_1468854847705_stuffed-hamburger.png



  • I’m gonna have to try these burger mixes… See you guys this weekend!



  • Adding Patty Mixes to our Want List!



  • Stuffed burgers are taken to the next level when smoked. I love the flavor the smoke adds.


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  • M

    I’ll be mixing 25 lbs of venison/pork fat at about a 75/25 ratio tomorrow.
    I’ll mix 12.5 lbs. at a time in my 20 lb mixer. I have pre-measured the seasonings and cure into one bag for each 12.5 lbs. I also have the carrot fiber binder measured for each 12.5 lbs of meat.
    Question 1: Would it work to mix the seasoning, cure, and carrot binder with the ice cold water, then pour into mixer for more even dispersion of ingredients?

    Question 2: On the subject of even dispersion of ingredients…how can only 60 seconds or less of mixing get the encapsulated citric acid evenly dispersed?

    Thanks!

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  • @kking It wouldn’t necessarily hurt anything, the only real danger you would run into is getting some case hardening. That is where the outside cooks too quickly and will not pass heat into the center. So you get an overcooked outside and an undercooked inside. If you stick to your previous smoke schedule and get good protein extraction when mixing (should be sticky and stretch if you grab a handful) then you should be good!

    If you get protein extraction my recommendation is low and slow!

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  • K

    @jonathon will it hurt anything to cook them at a higher temp to get them done quicker or should I stay low and slow?

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  • H

    @jonathon Sounds great. Thank you!

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  • @kking Gotcha! Okay, that changes things a little, if you added sure cure then the only other difference is the grinding and mixing. All of that is contained in the article I posted in my previous one, so if you ground and mixed as I did in that video that . I’m glad people are starting to try adding cure to traditionally fresh products, it’s a great way to experience new flavors!

    Since there was nothing bad growing in your meat (since you used sure cure) then I think the most likely thing would be either be some fat rendering out and essentially basting the casing in fat(which would have happened if you did not get enough protein extraction), or it might just have been a less than perfect batch of casings. They are natural casings and even though they are processed there is going to be some variability. You certainly can use natural hog casings to smoke sausage, people do it often, I just prefer collagen because I find it so much easier to work with and I like the snap of it better.

    The major downside to collagen is that it will not accept a twist as natural casings will.

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  • K

    @jonathon thanks for the help. However I did add sure cure to it when I mixed it and stuffed it. Is the issue I’m using the wrong casing? Do the natural casing not hold up to that slow cooking process. I guess I called them brats because I used brat seasoning.

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