As the weather warms up, there is nothing more satisfying than grilling burgers to be served with a variety of grilled, pickled or fresh vegetables. Years ago, I started making a cheese and bacon stuffed burger, which became the only burger my kids liked to eat. Efforts to create vegetarian burgers typically resulted in tasty, but fragile patties that squished out from between the buns. Inspired by Green Burgers by Martin Nordin and the minimalistbaker.com website, yet lacking ingredients due to the pandemic lockdown, I created a delicious bbq veggie burger -- hardy enough to grill alongside my traditional stuffed hamburgers.
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| Beef burger stuffed with bacon and white cheddar |
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| Veggie walnut-brown rice-pea burger, topped with mushroom crisps, greens and flowering chives |
Jump to the Stuffed Beef Burger Recipe.
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Easy Burgers for Home or Camping
What can be more classic than a burger with lettuce, tomato and onion? Yet, hamburgers were not a major part of my childhood. Even on the rare trips to McDonald's, my parents favored Filet-O-Fish® sandwiches paired with the iconic thin-cut tallow french fries that, sadly, no longer exist. It was not until a beach camping trip on Hammocks Beach State Park with friends that I learned how to make my first burger. The ground beef was simply seasoned with a pack of Lipton's Onion Soup and Dip mix, and placed on the grill with cheddar cheese melted on top. Sublime... with the ocean breeze, white sandy dunes and soothing rhythm of the waves.
Bacon-Cheese Stuffed Beef Burgers
Years later, when my son was 10 and my daughter was 5, I started making a cheese and bacon stuffed burger, which became the only burger my kids liked to eat. I got the general idea from a Williams-Sonoma recipe card for Burgers Stuffed with Blue Cheese and Bacon, which involved fussy onion caramelization, excess salt and proprietary seasonings, all of which I omitted.
The procedure involves forming balls out of the meat. Like making a clay pinch-pot, push into the ball with your thumbs and pinch out the sides to make a cavity large enough to hold the bacon and cheese. Pull the edges together and pinch closed around the filling.
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