Who doesn’t love a barbecue? Chilling out with family and friends, a few drinks, and the best bit (let’s be honest here!)… the food! There are some lovely shop bought barbecue goodies to fire onto the grill, but you really can’t beat a proper homemade burger. You know exactly what’s in them (no nasty additives) and there’s no ‘artificial’ taste. Now I know what some of you are thinking; time, faff and mess. Yup, you are aren’t you? Well that’s what I thought too. But what if you had a helping hand in the form of a super gadget that makes burgers so, so easy to create? And with a filling? Yes, a scrummy, yummy, impressive filling? Read on to find out more…
So you’ve invited your guests, tidied the garden, bought some refreshing drinks in and have got your food at the ready. All you need now to reeeeeeally impress your guests are some homemade burgers with a twist. Oh, and an OXO Good Grips Burger Press – an absolutely fab piece of BBQ kit!
Let’s talk a bit about this genius bit of kit: The OXO Good Grips Burger Press
The OXO Good Grips Burger Press quickly and easily creates firm and uniformed burger patties. Its compact design is ideal for storing away, and it has a diameter to suit all standard burger buns. It can create quarter-pound and half-pound patties using meat, seafood and vegetables. Unlike other alternatives, the Good Grips Press has a dimpled insert to help retain the natural juices, marinades and even fillings, whilst preventing grilled burgers from swelling. The base has useful measurement guidelines to help ensure perfect sized burgers every time. So! Hands up who wants a scrummy stuffed burger recipe? Here goes…
The Big Easy Stuffed Burger with Feta Cheese, Olive and Sundried Tomato Filling
Ingredients (serves 3)
For the burgers
• 600g good quality beef steak mince
• 1 finely chopped or grated red onion
• 1 egg
• Salt and pepper to taste
For the filling
• A small block of feta cheese, crumbled (use half a block to start; you can add more if needed)
• A small handful of pitted and finely chopped olives (black or green)
• A small handful of finely chopped sundried tomatoes
Any left overs can be used as a side.
1. Mix all of the burger ingredients together until they are really well mixed together.
2. Split the mixture into 6 balls (approx 100g or so each) and flatten slightly. Refrigerate for half an hour.
3. In the meantime, prepare your filling. Add a little of the olives and tomatoes at a time, until you achieve the balance of mix that you prefer (for example, I love these burgers more cheesy, so I don’t overdo it when adding the olives and tomato, leaving the filling more cheese heavy).
4. Remove the burger balls from the fridge.
5. Make sure that the ‘lifter’ is placed into the base of the Burger Press. Place a ball of mixture on top of the lifter. Make sure that the ‘dimple’ (the red part of the Burger Press) is positioned downwards in the press part of the Burger Press. Press the meat down firmly with the press, twisting whilst doing so to help create the ‘dimple’ in the pattie. You should now have a pattie with a dimple in its centre, in the bottom of the Burger Press.
6. Spoon and lightly press (with the spoon) some of the filling mix into the dimple of your pattie.
7. Place another burger ball on top. This time, make sure that you have the dimple part of the press facing upwards, so that the flat side will be pushing down on the meat. Press – twisting gently whilst doing so. Remove the press. Using the lift handle of the lifter, lift out your burger and refrigerate until needed for the BBQ!
Serve with a salad selection and your favourite sides.
• If you want thinner burgers, simply reduce the quantity of burger mixture. This is a good idea if preparing burgers for children or those with a smaller appetite. You could also leave out the salt if salt content is a concern.
• If you are cooking on a grill, preheat on medium-high so that the grill bars get very hot – this will help stop the burgers from sticking. You could always lightly grease the burgers with oil to further help with this.
• The better the mince, the better the burger. Although don’t go ‘too’ lean – a little fat helps with the flavour.
• Once you get going with the OXO Good Grips Burger Press you won’t want to stop – experiment with different burger flavours by adding different herbs and spices to the meat (garlic, rosemary, thyme, parsley, oregano, chilli, cumin, paprika, turmeric, mustard… the list is endless!) And don’t limit yourself to beef mince – you could try lamb, pork, chicken or turkey mince, for a change. Make sure that the meat is cooked through though – you don’t have to be as careful with steak mince, as steak can be eaten rare.
• And experiment with fillings – again, the list is endless – different cheeses, vegetables, bacon, herbs, fish, fruit, and so on!
So there you have it – a yummy and easy stuffed burger recipe to get you started with the fabulous OXO Good Grips Burger Press that will impress your guests no end! Once you’re on a roll, why not check out our other related blogs below to really up your barbecue game?!
Check out our related Blogs
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