Every once in a while I like to share the preparation of something I really enjoy making, and in my own opinion, tastes great. Tonight I made what I call “Bulleit Bourbon Bleu Cheese Overly Stuffed Burger Insanity” and here is what is involved. Just remember, y’all will always have the choice to use your own imagination to stuff your own meat mountains like y’all want. My method is simple here and actually results in something to eat on a bun or on it’s own, your choice entirely.
To begin with, line 9″ X 13″ cookie sheet with wax or parchment paper and then spread 5 pounds of uncooked lean ground beef across the span of cookie sheet. Spread the meat as thick or thin as you like, keeping in mind that this thickness will more than double once stuffed and folded.
Spread stuffing ingredients over 1/2 of the pressed out slab of beef. In this case, I used a sauce I created using Bulleit Bourbon, bleu cheese and green olives. See the end of the post for the sauce ingredients if y’all are interested.
From the end with no ingredients, carefully lift wax paper and burger to fold over the top of the ingredient side. Once folded, pinch edges to hold ingredients into the loaf. With a pizza cutter, square out portions as desired. Depending on your ingredients, you may or may not want to pinch off edges of each patty. Personally, I like the dripping edge on the burgers but that’s just the choice I have always made.
Get creative with your stuffing ingredients and try different combinations over time. Use different cheese, add vegetables, hash browns, pizza style stuffings, taco style stuffings, BBQ style, Asian style, breakfast style. This ain’t BK, make it YOUR way!
Here we have the stuffed burgers still on the grill. Nice, big plump, and very juicy burgers that never made it into a bun! These came out very huge, like a kind of stuffed meatloaf of sorts. As y’all can see, portioning the ingredients while setting the ingredients would make a cleaner burger but I like this wall to wall stuffed burger way. I chose to top the well stuffed burgers with bacon and baby swiss cheese to bring all the vast and tasty flavors together in unity.
As far as the sauce goes, put 1/5 of the bottle of bourbon with 1 1/2 cup diced fresh tomatoes, 1 cup brown sugar, 1 tbsp Tabasco sauce, 1 tbsp worchestershire sauce, 1 cup fresh orange juice, 1 tbsp lime juice, 1 whole medium jalapeño, salt and black pepper to taste into the blender and puree until creamy. Remaining sauce can be used to glaze while grilling or dipping when dining.