It's true, you can make a stuffed burger without any actual gadgets. I used various sized ramekins to press and make the pockets to stuff my burgers today, and they were yummy as you can see from the photo.  If you've been reading my blog for any length of time, you'll know that I never use just one kind of meat when making meatballs, or anything with a red sauce. Burgers are no exception to this rule. I like the 3-2-1 method. 3 parts beef, 2 parts pork , and 1 part lamb. sometimes i mix it up and switch the lamb and pork, and sometimes i take the pork out and use veal.  I'm really digging keeping leftover uncooked brisket and using that as my burgers these days, seems to make for a tasty burger. You want your burgers to contain around 30% fatty meat, so that it stays nice and juice on the grill and does not dry out

Recipe after the Jump 

For the Burger 

3 lbs Ground Beef, Preferably Brisket ground fresh. 

2 lbs Ground Pork, I like Ground butterfly pork chops. 

1 lb   Ground Lamb, ontario spring lamb is ideal. 

1/4 cup Grainy Mustard 

2 Tablespoons Saracha Sauce 

2 Tablespoons Granulated Garlic 

1 Tablespoon brown sugar  

4 Eggs Beaten 

Pinch of Salt 

Fresh Ground Pepper. 

dash of liquid smoke 

For the stuffing 

24 slices prosciutto

1/2 Lb Provolone Cheese 

1/2 Lb Double Creme Brie, Rind Removed 

1 lb Cooked crumbled bacon 

1 Large White Onion 

Splash of Bourbon 

Glove up, and mix all your ingredients with your hands, cover with plastic wrap and place in the chill chest for at least an hour for the bread crumbs to soften and bind everything together.  

Slice bacon and onion and sauté together until the bacon reaches your desired consistency, deglaze with bourbon.  Drain off as much bacon fat as possible, and cool fully before startin on burger stuffing. Cut / Form cheese into medallian sized wedges, combine cheese, 1 Tablespoon of the Bacon crumble on top of a slice of prosciutto and carefully wrap up into flavor - optional: press into a small round dish or ramekin to make as flat as possible. 

if you have any leftover bacon and onion mixture, mix it in back with the burger mixture. 

If you have one of those fancy burger presses use that to assemble your burgers, otherwise use your hands, or a standard burger press and small ramekin to make the indentation for your flavor puck of cheese onion and bacon.  

Place on wax paper and keep cool till ready to serve. This recipe can be frozen, just make sure you defrost in the refigerator for at least 6 hours prior to cooking. 

Cook on a High heat grill till the internal temperature of the burgers reaches 155 f, Let it rest for at least 5 minutes before serving or you'll end up serving burgers filled with lava.