Bacon & Blue Stuffed Burger #goodcookcom

Good Cook provided the tools for us this Bacon & Blue Stuffed Burger recipe. All ingredients were purchased by Drugstore Divas and we were not reimbursed.

Have you ever played “I’ve never …” before? It’s a drinking/secret telling game where basically, one person says something like, “I’ve never … had an egg salad sandwich.” And if you have indeed had an egg salad sandwich, you take a shot.

So, wanna play?

I’ve never … used a cast iron skillet.

I’ve never … made a burger.

Well, until today.

Good Cook sent us a stuffed burger kit with the challenge of making the best stuffed burger we could. This was completely a chance to take me out of my cooking comfort zone.

Okay, okay, I know for most people (like my dad) making burgers are a summer ritual, something that is so incredibly easy. But for me, I never tried making one.

The kit came with the stuffed burger press, a collapsible cheese grater, a cutting board, a mini chef’s knife, a spatula, and a cast iron skillet.

I had it set in my mind that I wanted to make a bacon and blue cheese stuffed burger. I brought that idea to Pete, who wanted to dress it up with a few other ingredients.

Bacon & Blue Stuffed Burger

What You’ll Need:

  • 3 hamburger buns
  • 1.3 pounds ground beef
  • 1 bag spinach
  • 1 tsp hot sauce
  • Small red onion
  • 1 tsp Worcestershire sauce
  • 1 tsp black pepper
  • 1/2 tsp salt
  • Small tomato
  • 2 oz. Blue cheese
  • 2 cloves garlic
  • 5 slices bacon

What You’ll Do:

Cook the bacon. I did it on the cast iron skillet for two reasons. One was because I wanted to just try it out and the other is because you’re actually supposed to coat the skillet in some sort of fat (think shortening or bacon grease) to season it. So this was a win-win.

Personally, it was really hard for me to use the skillet on the first batch of bacon. It’s not non-stick, and I’m the sort of person who needs to constantly be flipping bacon. So it isn’t conducive to my bacon making method. But, the bacon did crisp up really quickly in the skillet, so that was great. I left the grease from the first batch when I made the second and it was so much easier to flip.

After the bacon is done, get to work on the burgers. Mix the meat, Worcestershire, pepper,salt, hot sauce, and chopped garlic.

Roll a ball of meat and stick it in the burger press. What’s good is the Good Cook burger press has lines on the outside indicating the weight of the burger (so, if you want a quarter pounder, just go to that line on the outside).

Now, stuff your burger as you please. We used blue cheese and bacon.

You also can lay on your side to view these photos because they won’t rotate. My laptop died this week, my phone stopped using sounds, and I crashed the blog twice. The least problem on my “Technology Hates Me” list this week is trying to figure out why these two photos are being stubborn.

Put another patty on top and press it down with the burger press. We were going for just under a quarter pound for each half and we achieved that. It is a big burger that way, but remember, the stuffing does give it a little rise.

If you had a bigger burger, the burger press would work a little better. See, you’re supposed to take the backside of the press and push it into the burger to make a pocket for the stuffing. We tried it with our patties, but they weren’t large enough so they wouldn’t really rise around the sides to form a packet. I suppose we could have made bigger patties, but it’s three hours later and I’m still stuffed so I can’t imagine having more meat.

We had 1.3 pounds of meat and were able to make three burgers and had enough left over for a slider.

We wanted ciabatta bread but the store only carried hamburger buns, so we had to dress them up by toasting them …

… on the cast iron skillet, of course.

We got nice grill lines on them, which I was impressed with.

Slice the onion.

Since we wanted any excuse to use the cast iron skillet, we even grilled the onion on it.

They onions got a really nice char, too, which we were super happy with.

Now, keep in mind, when you use the cast iron skillet, you don’t actually wash it. You pretty much wipe it down and that’s that so it doesn’t lose its seasoning. So, after I was done using it for bacon, I wiped it down and we cooked everything else.

Build your burger from the bottom up. Start with spinach leaves …

… add your grilled red onion …

… add a slice of tomato …

… and top with sliced pickle.

Then it’s time for the main event: grilling your burger.

We grilled each side for three-and-a-half minutes. I just asked Pete and he said, “The skillet doesn’t cook it any quicker, it just cooks it differently.”

When your patty is cooked, place it on top of your other delicious items and top it with the bun.

We didn’t put any condiments on our burger because it already had so much going on but feel free to use mayo or ketchup.

Slice it in half and enjoy.

Want more burger recipes?

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Bacon & Blue Stuffed Burger
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Ingredients
  1. 3 hamburger buns
  2. 1.3 pounds ground beef
  3. 1 bag spinach
  4. 1 tsp hot sauce
  5. Small red onion
  6. 1 tsp Worcestershire sauce
  7. 1 tsp black pepper
  8. 1/2 tsp salt
  9. Small tomato
  10. 2 oz. Blue cheese
  11. 2 cloves garlic
  12. 5 slices bacon
Instructions
  1. Cook the bacon.
  2. Mix the meat, Worcestershire, pepper,salt, hot sauce, and chopped garlic.
  3. Roll a ball of meat and stick it in the burger press.
  4. Now, stuff your burger as you please. We used blue cheese and bacon.
  5. Put another patty on top and press it down with the burger press.
  6. Grill your buns. Slice the onions and grill them.
  7. Build your burger from the bottom up. Start with spinach leaves, add your grilled red onion, add a slice of tomato, and top with sliced pickle.
  8. We grilled each side for three-and-a-half minutes.
  9. When your patty is cooked, place it on top of your other delicious items and top it with the bun.
Drugstore Divas http://www.drugstoredivas.net/
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  1. shannon

    September 2, 2013 at 12:13 pm

    This looks so good, thanks for sharing

  2. Jessica Holoka

    September 13, 2016 at 10:16 am

    This is one of my most favorite kinds of burgers ever! So good! Thanks so much for linking up with us this week for Maker’s Mix-Up!

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