Filled Hamburgers

Forget putting toppings on your burger. Put them inside it.

Twelve thin ground beef patties get paired up, with fillings spread between them and the edges sealed tight. When they hit the grill or broiler, the filling melts and steams inside the meat, creating a juicy surprise in every bite.

The patty mixture itself has breadcrumbs, egg, Worcestershire, and onion mixed in for flavor and binding. The key is making the patties thin. Too thick and the burger won’t cook through to the center before the outside dries out.

The recipe comes with a peppy cheese filling (cheddar, mayo, Worcestershire, mustard, and pepper), but the filling options listed are where the real fun starts: dill pickles, horseradish, sliced tomato, onion, canned green chilies, or jalapenos.

Kitchen Tips

• Seal the edges firmly. Any gaps and the filling leaks out during cooking. Press and pinch all the way around.
• Keep the filling to within half an inch of the edge. Too close and you can’t get a good seal.
• Flip once during cooking. These are delicate. Multiple flips risk breaking the seal and losing the filling.
• Let them rest for 2 minutes before serving so the melted filling settles and doesn’t gush out on the first bite.

Variations

• Fill with blue cheese and caramelized onions for a steakhouse-style stuffed burger.
• Use pepper jack and diced jalapenos for a spicy Tex-Mex version.
• Try mushrooms and Swiss cheese for a classic flavor combination.