Weekend Cookbook Challenge - Stuffed Giganto Burger

Diner Food is the theme of this months Weekend Cookbook Challenge as chosen by our hostess Ani from Foodie Chickie. I instantly knew what I was going to make - a burger. Many many many years ago when I worked at a restaurant in Calgary, my co-workers and I would visit a small diner in our neighborhood a couple of times a month. The place was small and served the most amazing burgers. They did them old school, served open face on a piece of toast instead of bread. So, so good.

I found the inspiration for my WCC recipe this month in a cookbook from the 70's that I bought at a book sale last month - Better Homes and Gardens All Time Favorite Barbecue Recipes.


You can just tell that there are going to be some gems in there, can't you.

I was instantly drawn to their recipe for Giant Stuffed Grillburger - 2 huge hamburger patties surrounding a savory filling. A jumbo burger to serve 8 people? Why not? Well, there's only 2 of us, but we're not afraid of leftovers.

I've switched around the recipe from the book, omitting, adding, adjusting. Here's what you need to make my version:

Stuffed Giganto Burger

850 g lean or extra lean ground beef
4 shallots thinly sliced
1 tsp oil
1 egg
1 cup stuffing mix (dry)
1/4 cup water
2 tb bbq sauce
1 tsp lemon juice
4 green onions sliced
handful italian parsley, chopped
2 cheese slices
salt
pepper
extra bbq sauce for basting
ketchup, mustard and relish for serving

Heat the oil in a small pan and saute the shallots until soft and slightly brown. Set aside. In a medium bowl, whisk the egg. Add the dry stuffing mix and the water and stir to combine. Mix in the cooked shallots, bbq sauce, lemon juice, sliced onions and chopped parsley. Season with salt and pepper (light on the salt as the stuffing mix is seasoned). Set aside.

In another bowl, place your meat and some salt and pepper. Mix well and divide the meat in half. Place two large pieces of parchment paper or foil on the counter and place one piece of meat in each one. Press and form the meat into 2 large patties, approximately 8 inches in diameter.


Place the stuffing mixture on one of the patties, leaving a 1/2 inch or so border.


Rip the 2 cheese slices into pieces and place on top of the stuffing.


Carefully place the other patty on top. Press, squeeze and pat the edges together. Try to seal any holes.


Preheat your grill to medium. Carefully place your big ole burger on the grill. I read afterward (of course) that the book suggests you use a grill basket. This would make it easier, but is not necessary. Brush some bbq sauce on the burger, and cook, covered for 12 minutes.


Use a couple of big flippers and carefully turn the patty over. Brush the other side with sauce, and cook, lid down for another 10 minutes.


If you like, give the patty a little cut and poke to make sure the beef is cooked through. Then carefully remove from the grill to a large platter. I put my spatula next to it so you can see how big it is. It's huge!


Look at that inside. Lovely and soft and gooey. Thanks cheese!


Cut into wedges and serve with ketchup, mustard and relish. You could put it in a bun, but you've got bread on the inside already. But hey, it's your dinner.


This was crazy good! It really isn't any more work than "regular" burgers and tasted terrific. Definitely going on my make again list.

Get your Diner themed posts for Weekend Cookbook Challenge to Ani by November 24. Her email is foodiechickie AT yahoo DOT com.