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Spicy Stuffed Burgers
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Spicy stuffed burgers
Labor Day weekend is almost upon us and that should be cause for much grilling. If you're a burger fan, why not go for something other than just the simple plain-old burger? Toppings are easy to add, but why not put some of your toppings right in the burger?
We experimented with this very thing just last week and the results were fantastic. You can follow this recipe to the letter or feel free to experiment with your own fillings. When it comes to hot peppers, I always prefer going to Tonnemaker's at the University District Farmers Market. They have at least 20 different varieties of peppers ranging from sweet, to mild, to medium, to hot.I usually end up buying three or four of each type every week.
Spicy Stuffed Burgers
Serves 4
- 1 pound grass fed ground beef (from Skagit River Ranch)
- 3-4 small hot peppers (from Tonnemaker's)
- 4 ounces of cheese (your choice)
- 1 egg
- Salt and pepper
- Optionally
- Chili powder
- Salsa
- Sausage
- Bacon
- Zane and Zack's sauces
- Dice the peppers (and optionally the bacon or sausage).
- Grate or chop the cheese.
- In a medium bowl, mix the beef, egg, cheese, peppers, and any spices. Use your hands.
- Form into patties.
- Make a small dent in the center of each patty with your knuckle to help the burgers cook evenly.
- Grill until done.
- Serve on buns with Zane and Zack's and your choice of toppings.
Patricia's Notes: What can I say about burgers? You have the ultimate control with this recipe because you can add anything you want to the mix. Like bacon? Add some. Like two types of cheeses? Go for it. Lactose intolerant? Skip the cheese altogether and add some salsa. Grass fed beef will cook quickly, so be sure you don't overcook the burgers. An instant read thermometer will help with this.
What do you like on or in your burger? Leave a comment!
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