Do more with your Broil King® grill! Learn how to properly use a Chicken Roaster for the best results.
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
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.
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
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.
Add your fillings (see recipe ideas below)
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
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.
¼ cup Sundried tomato – diced
100 grams goat cheese – crumbled
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! !
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.
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
When cooked, let your burgers rest for 5 minutes before plating and serving.
Something about the combination of apple and pork just works so well. You’ll get the best results from a long (24 hour) marinating time.
- 1 clove garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup cider vinegar
- 1/2 cup apple cider
- 2 tbsp brown sugar
- 1 tbsp dijon mustard
- 1 tbsp fresh rosemary, chopped
- 1 tsp black pepper, freshly ground
- 1 tsp salt
- 2 tbsp olive oil
- 3 1/2 lb pork loin
- In a small mixing bowl combine all the ingredients except the olive oil. Slowly whisk in the olive oil. Place the pork loin in a heavy resealable plastic bag, and pour the marinade over top. Place the bag in a flat dish. Marinate for 6 – 24 hours turning occasionally.
- Place drip pan beneath grids, fill it half full with water or a combination of water, wine and apple cider. Preheat barbecue on HIGH. Reduce heat to LOW, brush grids with olive oil, and place roast on the grids. Cook for 1 1/2 hours, turning occasionally and basting with the marinade.
Every time we grill, we are always trying to find the best way to improve the flavor of our food. One sure fire way to achieve this is to grill your pizza directly on the grates. This will turn you into a backyard Pizza Grill Master.
1. Preheat your grill for direct medium to medium-high heat for 10 to 15 minutes.
2. Brush the grates clean.
3. Role out your pizza dough on a sheet of parchment paper or foil. Lightly coat the top of the dough with oil.
4. Now you have to COMMIT. Flip the pizza onto the grill. Peel off the paper.
5. When the underside is crisp and toasted, about 3 minutes, transfer the crust to a work surface with the grilled side facing up.
6. Arrange the toppings on the grilled side.
7. Transfer the pizza back to the grill.
8. Grill the pizza until the bottom of the crust is crisp and the cheese has melted, about 3 to 5 minutes.
9. Let it rest then cut and serve! Enjoy!
Nothing says summer bbqs like a classic cheeseburger. Over the years we have collected tips to making the best burger and here are 5 key tips.
Once you are ready to grill up a burger scroll down to check out our Ideal Cheeseburger, which is a fan favorite from our newest cookbook, Weber’s Greatest Hits. Preview more recipes from the cookbook here.
5 Burger Tips
What Makes Them Juicy
Fat makes burgers juicy. That’s a big reason why ground chuck (from the shoulder) is better for burgers than ground round (from the rump). Chuck is typically about 18 percent fat, whereas round is often about 12 percent fat. The reality is that most ground beef in supermarkets comes from all kinds of parts of the animal. Ask the person behind the counter to grind some chuck just for you, maybe mixing in some sirloin for extra flavor.
Ground beef alone makes a pretty dull-tasting hamburger, so make sure the meat is mixed throughout with at least salt and pepper. Other ingredients, like Worcestershire sauce, hot sauce, or grated onions, will improve not only the taste but also the juiciness of your hamburgers.
The ideal thickness for a raw patty is 1 inch. If it’s any thinner, it’s likely to overcook and dry out before a nice crust develops on the outside. If it’s much thicker, the crust might turn black and unappetizing before the center reaches the safe internal doneness level of medium.
Level them Off
Burgers tend to puff up in the middle as they cook, making the tops rounded and awkward for piling on toppings. A good trick for avoiding this problem is pressing a little indentation into the top of each raw patty with your thumb or the back of a spoon. Then, when the center pushes up, the top of each burger will be relatively level.
Flip Only Once
You should flip each burger only once, and only when it’s ready to flip. You’ll know when it’s time by slipping the edge of a spatula underneath the edge of the burger and lifting up very gently. If the meat is sticking to the cooking grate, back off and try again a minute later. When you can lift the edge of the burger without sticking, it’s ready to flip.
Weber’s Ideal Cheeseburgers
by Jamie Purviance
For a cheeseburger to merit the word ideal in its title, the meat must ooze with beefy, seasoned juices, the cheese must melt into a smooth, rich blanket, the toppings must be fresh and crisp, and the whole ensemble must travel to your mouth on a toasted bun. Open wide. Here comes that ideal cheeseburger.
Prep time: 15 minutes
Grilling time: 9 to 11 minutes
1 1/2 pounds ground chuck (80% lean), preferably ground to order by your butcher
2 tablespoons minced white or yellow onion
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Kosher salt and freshly ground black pepper
4 hamburger buns, split
2 tablespoons unsalted butter, softened
4 slices sharp cheddar cheese, each about 2 ounces
4 leaves butter lettuce Ketchup (optional)
Dill pickle chips
1. In a medium bowl mix together all the patty ingredients with your hands. Gently shape the mixture into four patties of equal size and about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent it from doming as it cooks. Refrigerate the patties until ready to grill.
2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
3. Brush the cooking grates clean. Lightly season the patties on both sides with salt and pepper. Spread the cut side of the buns with the butter. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a cheese slice on each patty to melt and toast the buns, cut side down, over direct heat. Remove from the grill.
4. Build a burger on each bun with a lettuce leaf, a patty, ketchup (if using), and 4 pickle chips. Serve warm.
©2017 Weber-Stephen Products LLC. Recipe from Weber’s Greatest Hits™ by Jamie Purviance. Used with permission. Reblogged from https://www.weber.com/US/en/blog/webers-ideal-cheeseburgers-with-5-burger-tips
Make your own fruit-filled popsicles for a cool summer treat. These insanely delicious fresh-from-the-freezer ice pops taste just as good as they look!
Servings: 8-10 | Prep Time: 1 HOURS
2 cups Pomegranate Juice
3 Hibiscus Tea Bags
2 cups boiling water
2 TBS sugar
1 cups blueberries
- Steep tea in a large bowl of boiling water. Remove tea bags after 20 minutes.
- Mix in sugar until dissolved. Allow mixture to cool.
- Refrigerate batch of tea for up to 1 hour.
- Once completely cool, remove from refrigerator and stir in pomegranate juice and fresh blueberries.
- Pour the tea into popsicle moulds. Freeze for 30 minutes.
- Add popsicle sticks when firm but not completely frozen.
- Freeze until hard. Enjoy!
Crank up your cooking tip:
Don’t worry about shuffling through your freezer any more! With the SpacePro™ Shelving system, your popsicles will be easily accessible for an instant treat!
Add this delicious treat to your recipe book!
SERVINGS: 18 | PREP TIME: 20 MINS | COOK TIME: 20 MINS
1 1/4 cups almond flour or almond meal
1 cup pecans or walnuts
4 teaspoons coconut flour*, sifted if lumpy
5 tablespoons unsalted butter
1/4 cup light or dark brown sugar
2 teaspoons cinnamon
1/8 teaspoon salt
FOR THE FILLING:
3/4 cup tightly packed dark brown sugar
2/3 cup whipping cream
7 tablespoons unsalted butter
1 teaspoon vanilla
3/8 teaspoon salt
2 1/2 cups chopped pecans
- Preheat the oven to 375°F. Line two muffin pans with 18 muffin liners.
- Place all the crust ingredients in the bowl of a food processor fitted with the S-blade and pulse for 15 seconds or until there are no large chunks of nuts left. Press 1 tablespoon of crust onto the bottom of the each liner.
- Bake for 7 minutes or until golden brown. Let cool for at least 20 minutes. Caramel will leak through if crust is still hot.
- Place the chopped pecans on a baking sheet and roast for 4-6 minutes. Pecans burn easily, so check them every 2 minutes. Remove from the oven.
- To prepare the caramel, heat the sugar, cream, butter, vanilla and salt in a heavy bottom saucepan over medium heat.
- Stir until combined and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
- Remove from the heat. The caramel will be quite thin at this point. Let it cool for 20 minutes or until it begins to thicken. Stir in the nuts and then spoon about 2 tablespoons of caramel pecan mixture onto the top of each baked crust.
- Refrigerate the tarts for 2-3 hours or until the caramel has firmed up.