Making Stuffed Burgers - Hamburger Step by Step

By Derrick Riches, About.com Guide

The real secret to stuffed burgers is using the right kind of ground meat. You need something that holds together well on the grill. I typically use 80/20 ground beef. Lean meats tend to dry out and crumble on the grill. You can use other meats but I don't recommend this method for ground chicken or turkey. These are difficult to work with and can cause trouble by falling apart.

You can certainly use blended meats. Try combining ground beef with ground pork or lamb to produce a richer flavored burger patty.

In relation to portions, I find that a pound of ground meat is going to give you 3 patties. I suggest that you plan on about 1/3 pound per patty.

Divide the meat into twice as many equal parts as the number of patties you are making (about 1/6 of a pound). Do your best to make the portions as equal as possible.

Previous

• Making Stuffed Burgers
• Choosing the Meat
• Forming the Patties
• Stuffing the Burgers
• Sealing the Patties
• Grilling the Burgers

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