Stuff Your Burgers for the Long Weekend

Mell & Chris had BBQ Master Chris Mask in to talk about your long weekend BBQ’s.

Stuffed Hamburgers

Long weekend BBQ plans generally involve a BBQ and staple helpings of burgers. Take advantage of the situation and push the limits! Try different meats or in this case, stuff the burgers with a flavour punch your guests will LOVE! Use good quality lean meat (grind it yourself if you can or source out a quality butcher). Be creative and push the boundaries of your Burger Universe. You will never know if something works until you try it (Peanut butter cups and bacon)

Mac & Cheese with Bacon Stuffed Burger

This will make 6 big burgers. You can make your own Mac and Cheese or use store bought. Honestly a bit of effort for a scratch made Mac and Cheese is worth it.

Mac & Cheese

1 8-oz pack of elbow macaroni
4 Tbsp unsalted Butter
4 Tbsp corn starch
1 C milk
1 C whipping cream
½ C cream cheese
¼ C sour cream
2 C old cheddar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1 tsp paprika
1 tsp sea salt

Cook and drain macaroni according to package (remember to salt the water) and set aside.
Mix corn starch and butter together to make a paste and set aside.
Add milk and cream to a large sauce pan set to medium/low heat and bring to a simmer.
Whisk in cream cheese, sour cream and old cheddar until well blended.
Bring to boil and whisk in all spices and the butter/corn starch paste. Incorporate everything completely.
Reduce heat and stir constantly for 10 minutes.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Add sea salt and white pepper to taste.

Burgers
3 lbs Lean ground meat
2 C Mac and Cheese (cold)
1 C Bacon bits (cooked)
1 C Mozzarella Cheese (shredded)
Salt and Pepper to taste

Divide the meat up into 12 even sized balls and create 12 thin, round patties.
Mix the Mac & Cheese with the bacon bits and the mozzarella cheese.
Place at least an ice cream scoop sized ball of the Mac and Cheese mixture into the center of 6 of the patties you made.
Place a patty on top pf each of the 6 with the Mac and Cheese on it.
Wet your hands and shape the patties together to form a thick, round patty. Make sure the Mac and Cheese is fully encased in the burger meat and everything is completely sealed with no visible seams.

Filed under: #BBQ, #STOP, #SunbeamMeats