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I was provided the burger stuffer, cast iron grill pan and other goodies to facilitate this review. All opinions are 100% mine.
This stuffed burger is so good it would make Gordon Ramsay cry and that is no lie. It should totally be one of Gordon Ramsay’s recipes! Delicately seasoned ground chicken is stuffed with bacon, mushrooms, onions and butternut squash, then grilled on a cast iron grill pan. It is heaven, in a burger. Frankly, I think Rachael Ray should put it in her magazine.
When Good Cook asked me to participate in their Get Stuffed Challenge I was a tiny bit hesitant. Why? Well, forgive me for what I am about to say, but I don’t like burgers to much. There, it is out in the open and I can stop hiding in shame. It just isn’t my thing and my Mom will tell you I have been like that since I was a kid. I will eat one occasionally, but I don’t go all out caveman style and scream “Gimme Burger or Gimme Death”. I am more of a sandwich girl. Anyway, so I decided to try this challenge and see if the girl that doesn’t like burgers could make a delicious burger. Sometimes I am so good I scare myself. Okay, not really but this burger is dang delicious! Plus the burger stuffer and grill pan were great incentives!
Stuffed Burgers
Stuffed burgers take practice but with this handy little gadget it cuts that time in half and no practice needed. You can achieve that perfect patty in 4 easy steps!
Really easy. When you are done, pop the patty out and you have an amazing burger!
Throw that bad boy on the grill pan and you have one dang delicious burger too!
Nana Helen Says:
I have been using cast iron since I was 7 years old. ( Need the math? 63 years) You haven’t really had corn bread or friend chicken until you have had it in a cast iron skillet. Cast iron now a days come pre-seasoned, which really means nothing. If you are going to get that awesome taste you need that pan seasoned well. Really, only time seasons cast iron to the point to where everything tastes awesome. I have one that my great grandmother used and that thing is the bees knees. When Bobbie received this pan she came up to me with those puppy dog eyes ( which were cute about 30 years ago, now, not so much) and asked me to season it. Well, everyone has a way to season cast iron. So I can only tell you how I do it.
- Rub it down with bacon grease. Yes you can use Crisco, vegetable oil, etc but I use bacon grease. Why? Because my Mother did and if it was good enough for her, it is good enough for me. Make sure you thoroughly coat it because it needs it.
- Throw something in the bottom of the oven to catch the drips and crank the oven up to 450 degrees. Lay your pan in upside down ( that means the bottom faces up) and let it cook in there about an hour and a half. Now this is going to smoke and probably smell the house up. Just throw some of that fancy po pouri, or whatever it is called in a pot. That should make it tolerable.
- Turn the oven off and with oven mitts remove the pan and set it on the stove or a rack to cool.
- After it is cooled down completely rub that sucker down again with the bacon grease and repeat the process.
- Now after you use your skillet you will need to clean it. Bobbie came up with new fangled idea of using Kosher Salt. I have no idea where she comes up with this stuff but if you want to, go right ahead. Back in my day we didn’t have kosher salt and table salt was to precious to use for cleaning. So how did we clean them? In hot water, with a little dish soap. Which caused another melt down “But Mom” she says “It says online you shouldn’t do that, you are going to ruin it.” Let me remind you, I have been doing this for 63 years and a heck of a lot longer than the internet has been around. Needless to say, I did it my way, just like Frank Sinatra. I just loved him, he was awesome and cute to boot!
- After I am done “ruining it” I put it on the burner to dry, adding a little Crisco. When the Crisco is melted I rub it around inside the pan and then store it with a dish cloth ( you can use a paper towel) inside. Easy squeezy and it will last for years with a little care!
Vote for Your Favorite Burger:
Good Cook is having a Get Stuffed Burger contest. Starting September you can vote 3 times a day for your favorite burger. Which would clearly be mine. I mean, come on! Bacon, mushrooms, onions and butternut squash? It doesn’t get any better than that! If the love of my burger is not enough to make you vote ( cry ) how about winning your own burger stuffer kit? The kit includes-
- Burger Stuffer
- Cast Iron Grill Pan
- Nylon Spatula
- Chef Knife ( I call it my mini me knife)
- Cutting Board
- Stand Up Grater
How awesome is that? Right now Good Cook is offering 25% off their burger tools. Just use the code- BurgerLovers. For more stuffed burger ideas take a look at this list of best stuffed burgers.
- 1lb of ground chicken
- 1 clove of garlic, chopped
- Salt and Pepper to taste
- 3 slices of bacon, diced
- 2 whole portabella mushrooms, finely chopped
- 1 half of a small onion finely chopped
- ½ of a small butternut squash, finely chopped
- 1 block of Fontina Cheese, shredded ( mine was about 6 ozs)
- 2 sesame seed rolls
- In a medium nonstick skillet fry up your bacon until it is crispy and done. Drain on paper towels. Pour out bacon grease, reserving about 2 teaspoons.
- Add your mushrooms, onion and squash. Saute until onions are almost carmelized. About 9 minutes.
- While those are cooking, in a medium bowl, mix up your chicken, garlic, salt and pepper.
- Drain your saute mixture. Add the bacon to your saute mixture.
- Spray your grill pan and start heating it on medium heat. Divide your chicken into 4 equal portions. ( it is going to make big burgers). Place one half in the burger press, make an indent. Fill with your saute mixture and some of your cheese. Lay the other half over top and press the burger together, sealing the edges. ( You can most certainly do this by hand, it is just easier with the burger stuffer). Repeat with the other portion.
- Your pan should be nice and hot now, so lay your burgers on it. Let them cook for about 10 minutes on each side or until the burger reaches a core temp of 175 degrees.
- Place some more of your cheese on top and cover the pan with a large lid. Let it cook about 3 minutes or until the cheese is thoroughly melted.
- Seve on sesame seed rolls.
[box] I realize the pics in the instructions are different. My memory card got wiped with the chicken burgers, so I had to buy beef and do them over again in the burger stuffer :)[/box]
Cheri Willard says
I am so glad to see how you clean your cast iron pans! I was raised cleaning cast iron with soap and water. Along comes my husband telling me I’m ruining it. “You never wash cast iron”. That is fine for his Mom’s small pan that never has anything but cornbread baked in it. But for a pan that had real food cooked in it I have to wash it. I pointed out that one of my cast iron pans is older than I am and has been washed all of its life. And it is the best cooking of all of my cast iron. Thanks for helping to bring some sanity to the cast iron world.
Hi Cheri! Well, I will admit we argued about it. I was like your husband but in the end I found out she was right ! Of course, I should have known that already, Moms are always right. Thank you for stopping by