Inside Out Burger

Inside Out Burger

Inside Out Burger

Weekends are perfect for firing up the grill and gathering your favorite people. Turn on the game, serve cold beverages and it’s a party that’s made in the shade (or sun, as the case may be). What to grill? Everybody loves a great burger (if not, they don’t know what they’re missing!). Pair a sizzling patty with cheese, veggies, a toasted bun and your favorite condiments, and you have an amazingly flavorful sandwich. 

It’s typical to top your burger with ooey, gooey goodness — but what about putting tasty ingredients on the inside. What? Stuff it! Choose a few of your favorite ingredients, chop them in a food processor and literally stuff your burgers before grilling. They call it the Inside Out Burger and here’s how to make it. 

Step 1: Make bacon — a half-pound will do. 

Plate of bacon

Is your mouth watering? Yeah, this is a blog for beef lovers, but we love bacon, too. Shh! Don’t tell. 

You’ll also need 6 ounces of roasted cremini mushrooms, 6 ounces of blue cheese (you can use another kind of cheese if you like), and a food processor.

Step 2: Puree the ingredients and form into balls. Freeze for about 10 minutes.

Step 3: While the stuffing is chilling, form eight patties from 2 lbs. of Certified Angus Beef ® brand ground chuck.

Steps 4: Place four patties on a tray. Top with the chilled stuffing and press, slightly. Top with a second chuck patty. Seal the edges by crimping with a fork. 

Editor’s note: I found it’s just as easy to crimp the edges with your fingers, while constantly shaping the patty in a circular motion. For a patty-making example, see Chef Michael Ollier’s video, How To Make the Perfect Burger.

Step 5: Season with salt and pepper and grill to perfection.

Here’s the step-by-step in photos for your visual learners!

How to stuff a burger before grilling.

Lastly, top the burger with your favorites: tomato, lettuce, onion, perhaps a pickle, and condiments. My party-goers paired barbecue sauce with these pungent blue cheese-stuffed burgers, but spicy mustard would be tasty, too.

Burger toppings: lettuce, tomato and red onion.

And there you have it … 

The Inside Out Burger

… an impressive and oh-so-flavorful option for tailgating, party planning or a simple back yard barbecue this weekend. Click here for a printable recipe. And don’t forget to Pin It


Published by

Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.