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Turkey and Stuffing Stuffed Burgers

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This started asĀ 2 ingredients, 500g fresh turkey mince, a pack of sage and onion stuffing.

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I quartered the turkey mince pack so I knew every burger was starting out with the same amount of mince as I have found making burgers I can end up using more in the first 2 or 3 burgers and end up with one or 2 burgers that are a lot smaller after so they over cook or under cook.

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I had a family pack sized paxo sage and onion stuffing mix but I did only use about half, I made so much because I spread it on the burgers afterwards, because stuffing is one of my feel good foods that just tastes so nice and adding more onto the burgers seemed like a good idea (which it most certainly was) the stuffing itself I made moist as I didn’t want it to be dry or suck the moisture out of the mince when the burgers were cooking so the burgers held their shape and didn’t crumble.

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Then using the silicone insert so give the depression on the 2 halves of the burger I added a heaped teaspoonful of the stuffing to the depression in the burger and then compressed it together and from a 500g pack of the mince I made 4 burgers.

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Then after about 5-10 mins in the George foreman they came out like this, you could eat them like this with some good oven chips but I put them in square wraps and added more stuffing.

You could quite easily in less than 5 mins make 1 or 2 of these and have them as a snack or a lunch instead of a dinner meal as they are really easy to make and simple and very filling

Cheesey Stuffed Beef Burgers

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This is my new toy for the kitchen, its a manual stuffed burger press that has a silicone piece in the middle that gives you a shallow hollow to put your filling of choice in (in this case it was a small amount of mozzarella and chilli flakes. This particular press can make just standard quarter pounder burgers or 3 mini burgers (great as meatballs).

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Using fresh beef mince I filled both top and bottom sections then used the silicone insert to create the hollow and then pressed it back together. Without the greaseproof circles that you can buy it was quite fiddly to get the burger out of the press however with a single spray or spray oil in the top and bottom of the press before putting the mince in, made it a lot easier to remove.

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I made 4 which with 4 bread rolls was a filling meal for 2, They were cooked for around 5 mins on a George foreman grill and stayed juicy without being greasy like a lot of shop bought burgers can be.