Stuffing isn’t just for Thanksgiving at my house! In fact, stuffed burgers are preferred over stuffed turkeys — and much easier, I might add. A thick, juicy, stuffed burger is always a fun surprise (and certainly more flavorful than that Thanksgiving bird).
If you’re going to stuff a burger, why not go all the way: make a surf and turf burger! This easy combination of crab meat and Certified Angus Beef ® brand ground beef tops my favorite burgers list (and uses two of my favorite ingredients!).
With classic Old Bay Seasoning and horseradish, these burgers combine a light and lemony, cilantro crab stuffing with rich, beefy flavor. Top it off with your favorite aioli or remoulade sauce.
- 2 pounds Certified Angus Beef ® ground chuck
- 1 teaspoon horseradish
- 1 teaspoon lemon pepper
- 1½ cups lump crabmeat
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon lemon zest
- 2 teaspoons minced ginger
- 4 teaspoons finely chopped green onion
- 1 teaspoon Old Bay seasoning
- 6 tablespoons cracker crumbs
- ½ teaspoon Dijon mustard
- 2 tablespoons mayonnaise
- 4 hamburger buns
- Season ground chuck with horseradish and lemon pepper. Divide into eight patties.
- Make crab stuffing by combining crab meat with cilantro, cracker crumbs, mayonnaise, mustard, zest, Old Bay, onion and ginger.
- Divide stuffing among four patties. Flatten crab meat slightly, leaving about ½-inch around edge. Place remaining patty on top of each and crimp edges with fork. (Burgers may need some reshaping.)
- Grill on medium high to internal temperature of 160° F. Serve on burger buns.
Want to stuff it? Keep these tips in mind for perfect results:
- If stuffing includes meat (seafood, bacon, etc.), always pre-cook the meat to ensure doneness.
- Stuffing with onions or mushrooms? Pre-cook and drain. Excess liquids could cause the burger to fall apart during grilling.
- Don’t overstuff! Too much of a good thing makes it challenging to get a good seal on the edges. And you want that good stuff to stay inside!
- Seal edges tightly by pinching with your fingers. Shape the burger as you go. Remember: the goal is to keep the good stuff inside.
- Stuffed burgers are thick burgers. After searing, move burgers to the cooler side of the grill to complete cooking to 160 degrees. They will take a bit longer than regular burgers. Use an instant-read meat thermometer to check the temperature. Be sure it’s inserted into the meat and not the stuffing.