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stuffed burger
stuffed burger

Mac and Cheese Stuffed Burgers

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October 3, 2017

Years ago, we discovered a nifty little invention called The Stufz Hamburger Press. We have been stuffing everything and anything we can into a burger! One of our favorite things to fill a burger with is mac and cheese. The creaminess of the cheese inside the burger will make even a well-done burger still darn tasty. We use box mac and cheese but homemade would surely take this burger to a whole new level. These burgers are so big you will not need a bun.

Ingredients

2 pounds 80/20 ground beef, divided into 8oz portions

1 box Macaroni and Cheese, prepared according to manufacturer’s directions

Salt and Pepper

Stufz Hamburger Press

Directions

1Prepare mac and cheese according to the directions on the box and allow to cool slightly. Place 6 oz of ground beef into the Stufz and press it to form a cavity for the mac and cheese. Fill the cavity about ¾ full of mac and cheese. Form the remaining 2 ounces of ground beef into a patty to mold to the top of the Stufz and press to seal. Season burger with salt and pepper.

2Preheat grill to medium high or about 550F at the GrillGrate surface. Place burgers on grill and close lid. After about 5 minutes open grill and see if the burgers are ready for the 45 degree turn to get those awesome sear marks. After about another 3-4 minutes the burgers should be ready to flip. Flip the burgers and cook for 3-4 minutes before giving the final 45 degree turn. After the final turn, you should begin to temp the inside of the burger. Stuffed burgers are a little different and you probably will not get a good medium rare unless you are OK with some of the filling being luke warm. Keep in mind you do not want to temp the center of the burger for doneness but try and keep the thermometer in the meat and not in the filling. We like to pull ours once the meat is about 145F-155F depending on the filling.

3Remove from grill and serve with a light salad. Trust us this burger is a meal on its own!

PRO TIP: Try flipping your GrillGrates over and cooking the burgers on the flat back side.

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24th of April 2018 07:34 PM Link
In our ongoing crusade to get you griddling more we give you the #Salmon Pinwheel in all its #crusty glory! This thing was so darn #tasty simply seasoned with SuckleBusters Lemon-Pepper-Garlic! #griddlegrateful #nextbigthing #maillard #seafood
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24th of April 2018 07:33 PM Link
In our ongoing crusade to get you griddling more we give you the #Salmon Pinwheel in all its #crusty glory! This thing was so darn #tasty simply seasoned with SuckleBusters Lemon-Pepper-Garlic! #griddlegrateful #nextbigthing #maillard #seafood
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24th of April 2018 02:25 PM Link
Second year in a row #STEAK wins the battle!!!!! A huge congratulations to our friend Lisa Gwatney on her World Food Championships $100K win! Lisa wowed the judges with her "The Last Supper" steak that featured featured a #Wagyu #Ribeye Filet, grilled and seared, topped with #truffle butter sauteed mushrooms, seared #foiegras and an Amarone reduction. #champion #steaklife #grillgrateful #wfc #100k
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23rd of April 2018 07:15 PM Link
Only a few days left to get in on our April Giveaway! Win a REC TEC Grills Bullseye , GrillGrates, 5 pounds of BILL E's SMALL BATCH BACON & an two cans of Duck Fat Spray https://goo.gl/izW2an Enter Today! #grillgrateful #steaklife #bullseye #rectec #BillE #baconislife
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23rd of April 2018 02:14 PM Link
Pretty cool trophy for first place #burger! Good to meet everybody and congrats to all the teams who got calls! #bamaq #grillgrateful #southpork
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