Stuffed burgers offer a great way to create unique and interesting flavor combinations.  A stuffed burger press, like this one from GrillPro makes it so incredibly easy to build stuffed burgers that it will become your go-to every time you make burgers.

How to make stuffed burgers with a burger press

Basic Burger 

2 lbs Medium ground beef(we suggest ground chuck)
2 tbsp onion, chopped
1 tbsp fresh cilantro, chopped
1 clove garlic, minced
1 tsp oregano, chopped
1 tsp Worcestershire sauce
Salt & pepper, to taste

Gently combine burger ingredients with your hands, being careful not to over mix. Form meat into balls slightly larger than a golf ball.

Step 1

Oil all contact surfaces liberally – not only does this keep meat from sticking to the burger press, it adds some oil to the burgers for when they inevitably end up on the grill

coat burger press with poil
Step 2

Load a portion of seasoned beef into the already oiled burger mold. Use the smaller, red handled press to create the pocket for your burger toppings.

Step 3

Add your fillings (see recipe ideas below)

Add toppings to your stuffed burger

Stuffed Classic Bacon Cheese Burger 

6 slices bacon, chopped
½ lb mushrooms, chopped
2 tbsp onion, chopped
1 jalapeno pepper, minced
1 ½ cup old cheddar cheese, grated
2 tbsp BBQ sauce

Gently fry bacon in a large fry pan until slightly brown. Drain off the fat, but leave 1 tbsp in the pan. Add the chopped mushrooms, onion and jalapeno pepper. Continue to sauté until the vegetables are brown, but not crispy. Remove from heat and allow to cool. Combine with grated cheese and BBQ sauce. Use 1 tbsp per burger.

Stuffed Mushroom & Swiss Burger
½ sweet onion
8 Mushrooms
100 grams Swiss Cheese – grated

Saute the onions and mushroom in butter or olive oil until soft and caramelized. Remove and let cool. Combine with grated cheese.  Use 1 tbsp per burger.

Bruschetta Burger
¼ cup Sundried tomato – diced
100 grams goat cheese – crumbled
Fresh Spinach
Bruschetta fresh made or store bought

Combine the goat cheese and sundried tomatoes and divide among the burgers.  Finish building the burger and grill. Top with bruschetta, spinach and spread the pesto onto the bun in a thick layer. Use thick cut toasted sour dough bread as an alternative to buns! !

Step 4

Using a portion of meat, finish building your burger – use the larger red burger mold to complete the patty, and oil the top liberally before inverting onto a cutting board and carefully removing the mold.

Finish burger Complete the stuffed burger

Step 5

Preheat your barbecue to 400° and sear both sides for 3 minutes.  Then move the burgers to either the warming rack or, if you have space, the ‘off’ side of you barbecue (Indirect Grilling). By doing so you will handle the burger less, and that makes it more likely to stay in one piece. To ensure burgers are cooked, carefully use a probe thermometer to verify internal temperature:
Beef, Pork, Veal, Lamb: 160°f
Chicken, Turkey: 165°f

Put the stuffed burgers on the grill

When cooked, let your burgers rest for 5 minutes before plating and serving.


Stuffed Burgers


Cleaning your grill between grilling sessions is easy. The key is to clean off the debris left on the grates from your last meal. I know that I wouldn’t want my pizza to taste like the fish I grilled last night!

The main thing to do is to preheat your grill on high for 10-15 minutes. This will burn off the food bits that were left on the grates and sides of the bowl. Then brush the grates and bowl clean using a stainless steel grill brush. We have a couple of options that you can check out. For the grates, you will want to try either the T-brush or the bamboo brush. The other brushes that we offer are great for detailed cleaning.  You don’t need to wash your grates between grilling sessions, preheating will really clean the grates nicely.

If you used your diffuser plate recently, you can brush off the debris using your grill brush.

Check and empty all ashes and unburnt charcoal from the bowl and ash catcher before you grill. Your charcoal will burn easier, and no burning ash will end up outside the grill.

Now you are ready to fire up your grill again!

BROIL KING: Grilled Pulled Pork Pizza Recipe

recipe_13002 (1).jpg
  • 1 recipe whole wheat pizza dough
  • 1 onion, halved lengthwise then thickly sliced
  • 2 tablespoons olive oil
  • 1 red pepper, cut into large chunks
  • barbecue sauce
  • pulled pork (Broil King® recipe pulled pork)
  • grated Monterey Jack cheese




  1. Prepare pizza dough according to your favourite recipe, or thaw frozen dough. For ease or last minute preparation, shape the dough into very small (4-5-IN(10-13cm)) individual pizzas, and grill them on a preheated barbecue set to MEDIUM for about 2 minutes per side or until golden. Then let them cool on a wire rack. Stored them in a resealable bag until ready to assemble and cook. The crusts can be prepared to this point one day ahead and left at room temperature, or even weeks ahead and stored in the freezer.
  2. Heat the olive oil in a 12-IN (30.48cm) skillet, and add the sliced onion. Cook over MEDIUM LOW heat stirring every 4-5 minutes, until golden and sweet, about 1/2 hour to 45 minutes total. Let cool. Meanwhile, grill the red pepper until tender, and set aside to cool. Chop into large diced pieces.
  3. Up to 3 hours before serving, spread a small amount of barbecue sauce. Scatter with a small amount of pulled pork and caramelized onion, sprinkle with grated Monterey Jack cheese, and top with red peppers. Just before serving, grill until heated through and cheese is bubbling, about 10 minutes at 190°F (88°C)


How do you grill chicken perfectly? Well you’ve come to the right place!  Here are 4 of our tips for grilling chicken. Scroll to the bottom to get a fan favorite recipe from Weber’s Greatest Hits. Preview more recipes from the cookbook here

Paying for Flavor
If you are willing to spend more for organic, free-range chicken, you will appreciate some obvious differences. Birds that are able to run around and forage in the great outdoors have a more pronounced chicken flavor and meat that is firmer without being tough.

Evening Out
One of the challenges of grilling boneless, skinless chicken breasts is that their thickness varies from end to end. If you find a thin strip of meat (known as the tender) under a breast, remove it and grill it separately. Also, for more even cooking, place each breast between two sheets of plastic wrap and pound it with a mallet or heavy pan to a uniform thickness of about ó inch.

The Bone Issue
Boneless chicken pieces are thin enough to grill entirely over direct heat. When the bones are involved, however, the parts take longer to cook, so it’s important to use both direct and indirect heat.

When Is It Done?
The USDA recommends cooking poultry until the internal temperature reaches 165°F. Keep in mind that in whole birds the internal temperature will rise 5 to 10 degrees during resting. Check the thigh meat by inserting the probe of a thermometer into the thickest part (but not touching the bone). If you don’t have a thermometer, cut into the center of the meat. The juices should run clear and the meat should no longer be pink at the bone. We recommend using the iGrill app-connected thermometer.


Recipe from Weber’s Time to Grill™ by Jamie Purviance

Easy Rosemary Roasted Chicken



    Serves 4


    15 mins


    4 h


    30 to 50 mins


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon finely chopped fresh rosemary leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 whole chicken, about 4 pounds, neck, giblets, and excess fat removed


  • 01In a small bowl whisk the marinade ingredients.
  • 02Cut the chicken into six pieces: two breast halves, two whole legs (thigh and drumstick), and two wings (remove and discard the wing tips). Brush each chicken piece on both sides with the marinade. If you have time, marinate the chicken in the refrigerator for as long as 4 hours. If not, you can roast the chicken right away.
  • 03Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  • 04Brush the cooking grates clean. Grill the chicken pieces, skin side down, over indirect medium heat, with the lid closed as much as possible, until fully cooked, turning once or twice. The breasts and wing pieces will take 30 to 40 minutes and the whole legs will take 40 to 50 minutes. During the last 5 minutes of grilling time, move the chicken over direct medium heat and cook until well browned all over, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.


When we asked refrigerator owners “What’s hard to store in your current refrigerator?”, one of the most frequent responses was produce!  While nearly every fridge has a dedicated produce compartment, refrigerator owners were clear that some were not meeting their needs.  In designing the new BlueStar 36” Built-In Refrigerator our team of engineers designed full width produce drawers that together give 41% more storage space for your produce than the leading 36” Built-In.  There is space for all kinds of produce from long to bulky to seasonal favorites.  

Now that it’s apple picking season we couldn’t resist stocking up on apples to make some of our  favorite apple-based dishes to share with friends and family.  We found the large drawer of the BlueStar Refrigerator holds an impressive 139 medium sized apples that’s more than a whole bushel of fresh, delicious apples!

How does it hold so many?

The over-sized storage capacity of the 36-inch Built-in Refrigerator from BlueStar

38% Deeper Drawers

The BlueStar Refrigerator boasts deep drawers, 38% deeper and 9% wider than the leading 36” Built-In, making it easier to stock-up on seasonal produce.  Located near the evaporator these strong, professional grade glass and metal drawers stay a few degrees colder than the rest of the refrigerator for maximum freshness.  Both drawers extend fully and are illuminated with soft bright LED lighting so you never lose anything in the back of the drawer and it’s easy to store and retrieve produce.  The soft close feature ensures the drawers smoothly glide closed even when fully stocked.

The full extension tray in the 36-inch Built-in Refrigerator from BlueStar

Space to Prep Favorite Seasonal Dishes (What to do with 139 apples)

Not only is there space to store more than a bushel of apples, there’s also plenty of space to prep and store all your favorite apple based recipes.  Whether it’s a favorite dessert like applesauce, caramelized apples or apple pies, or a favorite main meal like pork chops and baked apples, the spacious BlueStar Refrigerator has space to prep and store them all.  With 22.4 cu ft of capacity the new BlueStar Refrigerator has the largest capacity of any 36” Built -In.

Have a favorite apple-based appetizer or thinking of baking individual apple pies for dinner guests?  The BlueStar Refrigerator comfortably accommodates an 18″ x 26″ commercial sized baking sheet, so you can easily prep appetizers and pies then slide them right into the BlueStar oven without transferring between pans which often damages smaller, delicate foods.

The Granny Smith Clafoutis for All-Star Chef of All-Star Chef Ryan Scott

With over a bushel of apples there’s plenty on hand to try out a dish from a one of our favorite chef’s.  Including All-Star Chef Ryan Scott’s Apple Clafoutis or Chicken Cutlets with Potato Puree and Apple Slaw.

Just in case you want to save some of your favorite apple dishes for later, the BlueStar Refrigerator offers abundant and easy to organize freezer space.

The easy to organize freezer on the Built-in Refrigerator from BlueStar

Celebrate the Harvest with BlueStar

Now, with the BlueStar Refrigerator it’s easier than ever to enjoy and share the harvest season with friends and family by stocking up on seasonal produce, easily preparing seasonal foods and freezing favorites for later.

Click here to Build Your Own today, complete with your choice of 750+ colors and 10 trims.