This beautiful, delicious mess of a burger--stuffed with cheddar and bacon, topped with fried onions and barbecue sauce--comes from chef Emily Hopper of Lucy's #7 Burger Bar in Beloit, Wisconsin.

Advertisement

Ingredients

Directions

  • For four burgers, divide the beef into eight 3-ounce portions. Shape into balls. Place each ball between two sheets of waxed paper. Using a flat-bottomed plate or pan, press meat into quarter-inch-thick patties at least 4 inches across. (If they seem freakishly thin, you've done it right.) Leave the patties between the paper, using new paper for each.

    Advertisement
  • To fill a burger, peel the top sheet off a patty. Top the meat with one-fourth of the cheddar cheese and crumbled bacon, leaving a ½-inch border. Peel the top sheet from another patty, flip it over the filling, and peel off the second paper. Press meat edges to seal. Then, using the bottom paper, fold the edge upward to create a uniformly thick patty. (You can find a good video demonstration at L7BurgerBar.com.) Give the patty a final quick shaping in your hands to be sure everything is compact and well-sealed. Season the outside generously with salt and pepper.

  • In a 12-inch cast-iron skillet, melt a bit of butter over medium heat to toast the buns. Remove buns, raise heat to medium-high and heat 1 tablespoon each canola oil and butter until very hot. Cook burgers for 18 to 22 minutes or until done (160°), turning once. (Reduce heat if they are browning too quickly.) Serve topped with barbecue sauce and fried onions or Shoestring Onions.

Spicy Guacamole Stuffed Burger

Instead of cheddar cheese and bacon, fill the burger with torn pepper Jack cheese and a few pickled sliced jalapeno peppers (drained). After forming the patties season the outsides with Cajun seasoning and a bit of salt and pepper. Serve burgers topped with guacamole.

Blue Buffalo Stuffed Burger

Instead of cheddar cheese and bacon, fill the burger with crumbled blue cheese. Serve topped with a simple buffalo-inspired slaw made by tossing together shredded cabbage and carrots (or coleslaw mix) with thinly sliced celery and a drizzle of red pepper sauce (such as Frank’s Red Hot).

Nutrition Facts

1066 calories; 74 g total fat; 242 mg cholesterol; 1213 mg sodium. 49 g carbohydrates; 49 g protein;

Shoestring Onions

Ingredients

Directions

  • In a large Dutch oven, heat 2 inches vegetable oil to 375°F. In a shallow dish combine flour, seasoned salt, ground black pepper, and garlic powder. In another shallow dish whisk together eggs and milk. Coat one-fourth of the onions with the egg mixture and then toss with seasoned flour until generously coated. Using a slotted spoon, place onions in hot oil. Fry onions for 1 to 2 minutes or until crisp and golden. Using a slotted spoon, transfer onions to a paper towel-lined tray. If desired, season with additional seasoned salt. Repeat with remaining onions, egg mixture, and seasoned flour.

    Advertisement

Reviews