Ever since seeing the Juicy Lucy stuffed burger on Man vs. Food, I've tried every which way to stuff a burger (as has half the country as evidenced by the number of internet posted recipes). This particular recipe takes one of my favorite deli sandwiches and jams it into a barbeque ready package. For the burger, I use leaner ground beef than usual to limit the amount of shrinkage (no Seinfeld jokes here) while cooking (because of the stuffing). I usually use ground chuck for most burgers, but ground sirloin works better for stuffed burgers. These things are thick and take some attention to make sure you don't overcook the outside and undercook the inside. Also limit the amount flipping to help maintain integrity of the burger. I bring the uncooked burger to room temperature to help the insides cook as quickly and evenly as possible.

Share: