Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

Burger meat (whatever kind you like)- about 1 1/2 lbs. (4 burgers)
Worcestershire, Cholula, Steak sauce
McCormick’s Montreal Steak

Stuffing:

Caramelized red onion (sauteed in olive oil, Worcestershire, Cholula, a little red wine), sun-dried tomato, feta cheese, Fontina cheese
Or: Use your imagination

Why Stuff A Burger?

Good question. Along with pizza, here at Club Roscoe we consider burgers to be the perfect food. You hardly ever eat them plain, so whatever you put on them just adds to the nutrition value (yeah right, like we care about the nutrition value). And the taste quotient. Which answers the question of why we would stuff a burger:

Taste

Let’s face it, unless you’re going for some record, there’s only so much you can put on a burger, and it does matter how you mix those toppings, if only for the individual doing the mixing (eat what you like, that’s our motto). So if you can only put so much ON the burger, there’s only one other way you can go to add flavor and taste:

Inside the Burger

It’s not complicated. All you have to do is divide your regular patty in half and pat both into thin patties. Then you put the stuffing on one, lay the other on top of it, and seal them both together so nothing leaks out when you cook ‘em. Not so difficult.

The Stuffing

This part isn’t hard, either. What do you like to put on a burger? Whatever it is, put it INSIDE the burger! Cheese, onions (Roscoe recommends caramelized), sun-dried tomatoes, olives, salami (or any other sliced meat), kielbasa (or your favorite sausage); the list is endless. It’s only limited by your imagination. And if you don’t have much of an imagination (if you’re divorced, your ex-wife probably already told you that), we’re here to help.

Roscoe’s Caramelized Onion, Sun-dried Tomato, Feta and Fontina Stuffed Burger

After weeks and weeks, maybe months in the test kitchens, the staff at Club Roscoe thinks this is a winner. Right up there with the Kapusta Burger.

Here’s What You Do:

We’ve talked about keeping your burgers juicy, and there’s one surefire way to do that: put some juice in ‘em! Duh! Worcestershire and Cholula are often enough, but you can also put Steak Sauce, BBQ Sauce, Soy Sauce, Teriyaki, Chili Sauce, even Tomato Sauce in your ground meat as you’re prepping it. Season it up with salt and pepper, or a little McCormick’s Montreal Steak seasoning, mix it up with your hands (clean hands, of course), and start forming your patties.

Thin Is In When You’re Stuffing It

Two thin patties equals one great burger, it’s as simple as that. Seal up the edges after you stuff them, and you’re ready for the grill.

Cooks Just Like Any Other Burger

The stuffing will heat up, the cheese inside will melt and get gooey, just cook it up like you would a regular burger, with good grill marks on either side (about 4 minutes each side), medium to medium rare for optimum taste. Hey, if you like ‘em a little more done than that, they’ll still be moist, because you’ve juiced ‘em up, remember?

Get A Good Bun

Yes, you already tell your wife/girlfriend/babe of the moment that she has the best buns around, but try to find the other kind for your burger. And scoop it out a little, it makes it easier to dress, and who needs all that bread? Don’t need to detract from the great taste of the burger. Lightly toasted works best for us, with some shredded lettuce and mayo (maybe add some Cholula or horseradish to it for a little kick if you can take it), and don’t forget some good mustard.

Napkins Are Mandatory

When that stuffing explodes in your mouth, it’s likely to run down your chin if you’re not careful, so keep a good supply of handiwipes around, especially if you’re on a first date. Wearing your burger on your face probably won’t get you a second date.

You May Never Eat A Regular Burger Again

Awe, who are we kidding? Sure you will. But Roscoe bets that once you stuff it you’ll know…

Burgers Are Good, When You’re Cookin’ With Roscoe

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-Roscoe