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Stufz Burger with Blue Cheese, Shrooms & Bacon
Here is my recipe for some fantastic Blue Cheese, Garlic Mushroom and Bacon Stufz Burger
The first thing is to use a Stufz Burger maker if possible. You can get them from BBQs Plus or any good BBQ retailer in your state. If you can’t you will be able to mould a stuffed burger in your hands.
The Burger Mix
Lets start by making the burger pate. I used some wagyu mince for the base of the burgers.
Into the wagyu mince I added
- 1 egg
- 1/2 cup of panko breadcrumbs
- 1 tspn of garlic powder
- 1 tblspn of Worchestershire Sauce
- 1 tspn salt
- a good grind of cracked black pepper
- these are approx, you should add to suit your palette
This was then all mixed together
So thats the pate mixture complete
I like garlic mushrooms, in fact I love garlic mushrooms. So the first thing was to make some garlic butter. So this is roughly what I mixed together
- 100g of butter
- 4 cloves of minced garlic (to suit you)
- 1 tspn chopped fresh parsley
- Plenty of salt and pepper
This was all mixed together
I then chopped up
- A punnet of Mushrooms
- 2 slices of bacon
- 4 spring onions
Then heat up a saute pan and heated up the garlic butter to medium heat and added the mushrooms. These were then fried until almost ready.
When almost ready, I added the bacon and continued to cook for five minutes.
Finally I added the Spring Onions for the last 2-3 minutes.
This is what they looked like once they were cooked, I then put them in a dish to cool.
Stuffing the Burger
The next step is to make the burger using the Stufz press. Open the press and add a ball of mince just under the size of a cricket ball. Spread out the meat to the sides, making sure it remains reasonably flat
You then close the Stufz and press the handle down, moving from side to side and around to get a uniform press. Once it is all the way down, slowly try to lift the handle up, to free it from the burger. Once you have done this, it will look a little like this.
Use your fingers to make sure the pocket is well formed. Press down in the corners and make sure the walls are up.
Next comes the fun part, stuffing the burger. First of all I added the mushrooms, spread them well and then added the blue cheese on top (I used Roquefort from Costco)
You then need to make a ball of mince, slightly bigger that a golf ball. This needs to be pressed into the lid of the Stufz, using your fingers to cover the whole area.
You then need to bring both parts together and rock the handle around the edge, trying to make a seal all around the outside of the burger. You then need to lift the handle and carefully open the press. The two parts should be stuck together, you may have to nip the edges together to make a good seal.
Once nipped together,push up the burger from underneath and carefully remove the bottom plate. The burger should look something like this.
Thats it for making the burger. Next you need to get some heat into your BBQ. I had my Kamado at 500F and had the grill a long way from the coals, as burger fat and leaky cheese can cause flare ups. So be very careful cooking the burger making sure you do not burn it.
The burgers were flipped 90 degrees before being flipped over.
Once complete, rest the burgers for 5 minutes before plating up. On this occasion I didnt use any salad. We just has garlic aoli, ketchup and mustard.
Hope you enjoy this, if you have any questions, please send me an email or send a message on my Facebook page.