|Burgers stuffed with Pepper Jack cheese and flavored with an all purpose sauce like Country Bob's.|
Pepper Jack Stuffed BurgersI got this idea from my Mother-in-Law, when she made some stuffed burgers that she had seen in an issue of Woman's World magazine. They were delicious! I had won a couple bottles of Country Bob's sauce, which I had never tried before, and the wheels started turning. I thought, "hey, I'll bet I can make something like this using some of that Country Bob's sauce!" So I took the general idea of that recipe and came up with this one. They turned out excellent and got a big thumb's up from The Cajun.
If you don't have Country Bob's available in your area, just substitute another all purpose sauce or regular bottled barbecue or steak sauce. I also used pepper jack, just for a bit of punch, but just about any kind of cheese would be fine, so use your favorite. I also like to stick my burger patties in the freezer for a bit, just because I think that they hold together better for that first sear on the grill.
Sorry ... I forgot to get a picture of the burger cut with the cheese showing. Guess I was hungry! You'll just have to take my word for it - these are yum, yummy!
Recipe: Country Bob's Pepper Jack Stuffed Burgers©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: 8 burgers
- 2.25 pounds of ground chuck
- 1 small white onion, grated
- 1/4 cup of ketchup
- 1/4 cup of all purpose sauce (like Country Bob's)
- 1/2 teaspoon of chili powder
- 8 thin slices (about 1/4 ounce each) of pepper jack cheese
- 8 hamburger buns
- Optional toppings: Cooked bacon, lettuce, sliced avocado, tomato, pickle
Place the ground beef into a large mixing bowl. Add the grated onion to the top; set aside. In a separate small bowl, combine the ketchup, Country Bob's and chili powder. Remove and reserve 1/4 cup of the sauce mixture for basting and to use later as a condiment. Add the remaining sauce mixture into the ground chuck and onion; mix well.
Spray a large baking pan with non-stick spray. Scoop out about 1/3 cup of the meat mixture at a time, forming into 16 balls and set them on the baking pan. Return 8 of them to the bowl and shape the remaining 8 balls into equal sized patties on the baking sheet. Top those 8 patties with a slice of the cheese. Flatten the remaining 8 balls into patties and place them on top of the cheese. Pinch the edges all around each burger to seal them closed and gently reshape. Place the tray in the freezer for about 15 to 20 minutes just to set a bit since these are enhanced burgers. While the burgers are chillin' in the freezer, butter each side of the hamburger buns, return them to the package and set aside.
Prepare the charcoal for direct heat cooking or preheat grill to high. Grill on the first side for about 6 minutes. Turn and cook for another 5 minutes. Brush with sauce and cook another minute; turn, brush the other side with sauce and cook an additional 1 to 2 minutes or until cooked through, or an instant read thermometer inserted into the side registers at least 160 degrees. Do not press on the patties while they cook! You will compact the burger and force out all of the juices, ending up with dry burgers.
In the last couple of minutes of cooking, remove about 2 tablespoons of the sauce from the 1/4 cup you reserved, and brush the patties with the sauce mixture. Remove burgers to a tray and cover loosely with a sheet of aluminum foil to keep warm; set aside.
Place the buns on the grill uncovered, just long enough to lightly toast. Keep an eye on them - they'll burn up quick! Serve the burgers with the remaining sauce as a condiment and any other desired toppings.
Cook's Notes: Country Bob's All Purpose Sauce contains tomato concentrate, vinegar, sugar, molasses, onion, garlic tamarind and other seasonings. Can substitute any all purpose sauce found in the steak sauce area of your grocery store.
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Posted by Mary on June 18, 2009Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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