Field & Stream Stuffed Burgers

Field and Stream stuffed burgers are a hunting-camp classic where the seasoning lives inside the patty instead of on top. You roll out sixteen thin patties of ground beef, spoon a punchy mix of sweet relish, chopped onion, Worcestershire sauce, and minced garlic onto half of them, then cap and pinch the edges shut. The flavors steam through the meat as it cooks and keep the inside ridiculously juicy.

The optional bourbon and crumbled bacon are not really optional if you want the full effect. The bourbon cooks off and leaves behind a smoky sweetness that plays nicely against the relish, and the bacon adds salt, fat, and crunch.

Fire up the grill or run them under the broiler. Either way, that crusty exterior gives way to a soft, savory pocket of stuffing that puts a regular burger to shame.

Pro Tips

• Roll the patties thinner than you think, they puff up and the seam needs room to seal.
• Wet your fingertips when sealing the edges, dry meat tears and lets the filling escape.
• Don’t press the burgers with a spatula on the grill, you’ll squeeze out everything you just sealed in.
• Let them rest five minutes after cooking, the filling is molten and needs a moment to settle.

Variations

• Stuff with shredded sharp cheddar and pickled jalapeños for a spicy cheeseburger version.
• Swap the relish for caramelized onions and blue cheese crumbles for a steakhouse twist.
• Use ground bison or a beef and pork blend for a richer, gamier patty.