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Stuffed burgers.

May 25, 2013

Our favorite place to get Juicy Lucy’s is at the 5-8 Club in Minneapolis. Specifically the pig pen and one that I don’t remember the name of. The pig pen is stuffed with cheddar cheese and bacon (obviously Mike’s favorite) and the other is filled with cream cheese and green olives (my favorite). Mike put in a request for these this week and did my best to recreate them. I think they turned out quite well.

I’m going to let you in on a little stuffed burger secret…Make sure the top and bottom of the burger is sealed really well around the filling. If you don’t seal properly there will be filling leakage. 

Burgers:Image

1 lb ground beef

1 tsp garlic powder

2 tbsp worchestire sauce

1 tbsp dijon mustard

S&P

Filling (burger #1):

1/2 cup cheddar cheese

3 slices bacon

Filling (burger #2):

1/4 cup cream cheese

1 1/2 tbsp chopped green olives

Combine burger ingredients and separate into 4 chunks. Split each chunk into two and spead out as flat as you can get, without putting any holes into the patty. Place the filling on top of one of the halves and spread out, but not all the way to the edges. Place the other half on top and pinch the burgers together so they are sealed. Remember the importance of the seal. Fill and seal all four burgers and let sit for about 5-6 minutes and check for any holes in the seal. Grill on each side for our 4-5 minutes. These will cook faster because the meat is pretty thin. Serve with your favorite toppings. 

I also made some oven fries and roasted broccoli. Both are chopped, mixed with olive oil, seasonings of choice and roasted at 400 degrees. The potatoes take about 38 minutes and the broccoli takes about 25. Both have become very regular sides in our house. 

 

 

 

 

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