Stuffed Burgers

Stuffed Burgers
Burgers grilled on a hot cast iron plate, that gives them a great flavor.
Filled with delicious gruyere cheese and accompanied with thick, fluffy, and crunchy oven french fries!
work: 45′ time: 01h:45′ medium: 3/5
Stuffed Burgers

Ingredients (∼18 burgers)

  • 800g/ 1.8 lbs minced meat
  • 150g/ 5.3 oz stale bread
  • 150g/ 5.3 oz gruyere cheese in pieces
  • 2 onions chopped
  • 4 tbsp ketchup
  • 4 pieces oven dried tomatoes, finely chopped
  • 1 carrot, grated (optional)
  • 1 shot vinegar
  • 1 shot olive oil
  • 1 egg
  • 1 tbsp salt, sharp
  • 1 tbsp pepper, sharp
  • 1 tbsp oregano, sharp
  • 1 tbsp baking powder, sharp
Add the olive oil in a pan and saute the onion until polish and get a slight yellow color. Leave aside to cool.
In a bowl add water, pour in the vinegar and soak the bread.
When softened, squeeze with your hands to drain.
In large bowl add the ground meat and add all the ingredients except the pieces of cheese.
Knead well until the ingredients are mixed well and the minced meat mixture is homogenized.
Cover with a clear wrap and refrigerate for hours, as much as we can. Ideally all night.
This way the meat mixture has time to rise and the aromas and flavors of the ingredients to unite.
Remove the bowl from the refrigerator and mold large burgers.
Place in the center of each burger a piece of cheese and mold it so that it is completely covered by the meat mixture.
Put one tablespoon olive oil in the cast iron pan, let it get hot and place the burgers. Bake well from both sides.
If you prefer you can bake the burgers in the oven grill, onto a greased baking sheet or foil.

Crispy potatoes

Clean and wash 4 large potatoes. Cut into chunks and put them in a saucepan of salted water that should cover them.
Boil them for 5'-7'.
In a nonstick pan add 2-3 tablespoons olive oil and place in oven at 180°C/ 350°F/ Gas 4 to warm up as we prepare the potatoes.
Drain the potatoes, put them back in the saucepan, cover with the lid and grasping the handles of the saucepan circle and rotate up and down, two or three times, roughly…
Put them in the hot nonstick pan and sprinkle with spices of your choice, such as: salt, oregano, pepper, mustard powder, turmeric, crushed coriander, garlic and whatever else you prefer.
Bake well for 30'-40' until browned.
If necessary, carefully turn the other side to brown well.
They are crispy outside and soft inside.
The burgers were also accompanied with mushrooms sauteed with:
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tbsp parsley, finely chopped
  • 120 ml/ 4.1 floz white wine
Cook until juices evaporate and mushrooms are tender.
Stuffed Burgers

Author Zambia Sifaki