Beef Burger stuffed with pizza mozzarella, and loaded with sauce, this grilled pizza burger is sure to rock your world!
Today we are celebrating the “BURGER”. I mean who doesn’t love a good burger, right?
Burgers should be a food group if you ask me. So many varieties and options. The possibilities are limitless.
My gal pal Kita of Girl Carnivore is showing us all how to celebrate burgers in style. She dreamed up “Burger Month”, a month long, multi-blogger event where we can all show our love for burgers.
I’m sharing my recipe for pizza burgers. This is one of my favourites. It’s a stuffed burger, and well, if stuffing burgers is wrong I don’t want to be right.
It has loads of cheese inside and sauce too. If you want to get carried away top it with more cheese and sauce. It’s how we roll here at the Beaulieu Compound.
Other Kick Ass Grilling Recipes:
- Grilled Spicy Cauliflower Steaks
- Grilled Mexican Street Corn
- Grilled Rib Steaks with Chimichurri Sauce
- Grilled Chicken Salad with Strawberries
- Grilled Asparagus with Brown Butter and Shallots
Tips for making great burgers:
- Do not overwork your meat!
- Press your thumb into the raw patty. Use your thumb to make a small indent in the meat!
- Use salt and pepper pre-cook then add other flavouring post-cook!
- High heat works best for most burgers!
- Don’t flip them too much. The less you mess with them the better they’ll be!
- Internal temperature is important. While the FDA recommends 160 degrees F for internal temperature, I think taking them off around 150-ish is ideal. *see notes in recipe card!
Places to stalk Kiss my Smoke!
- Preheat your grill to medium heat.
- Clean your grill grates.
- Oil your grill grates.
- In a large bowl combine the hamburger, salt, white pepper and red pepper flakes. Mix just enough to combine the ingredients. You don't want to over-mix burgers.
- Divide the meat into 8 pieces. Hand shape each into a large thin patty. Press your thumb into 4 of the patties in the middle to create an indent for the sauce and cheese.
- Scoop sauce into each of the 4 patties. Then place mozzarella on top of the same 4 patties. Now place the other remaining 4 unstuffed patties on top. Press the edges with your fingers to seal the burger all the way around it. Pat it down to ensure there are no air pockets or leaks.
- Place burgers on the grill, put the lid down and let them cook for about 4 to 6 minutes on one side, then carefully flip them over, put the lid down and allow to cook for another 4 to 6 minutes, depending how well done you like your burgers. You can remove or continue on for the amped up version.
- Alternately if you like them amped up add more sauce and cheese over top, and close the lid for 5 minutes. The grill will stay hot after use and act like an oven to melt the cheese.
- Make sure you turn off grill. Allow the burgers to stand for about 5 minutes, or so, to let the juices redistribute. While that's happening clean your grill grates. Cleaning them while they are hot is the most effective way to clean them. Plus it means your grill will be clean and ready the next time you want to use it.
- Now plate the burgers any way you like. Get creative.
- Serve with a big old burger month rocks smile!
Okay, I know, I know. You’re thinking “but Kim that burger photo isn’t as loaded with toppings as the others”. And you would be right. I like my burgers sort of plain. So the dudes had the piled high versions and I had the wimpier, but still tasty plain stuffed one.
It’s how I like them though. I tend to be a bit plain jane when it comes to my burgers, and also hot dogs as well. The dudes love them with lots of stuff piled high though so there will be plenty of over the top burgers coming soon.
Make sure you tune into Girl Carnivore all month long so stay up to date on all the burger madness. Kita rocks the grill so you will love spending time over there. Lots of other great bloggers are involved so visit them all this month.
A huge thanks to Kita for dreaming up Burger Month, and all of the fun bloggers involved.
Now be confident and get your grill on!