Stuffed braaied blue-cheese burgers

Total Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 10 - 15 minutes

Servings: 4 - 6

Suitable For: The foodie that rather braais their own burger than get takeout.

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Impress your guests with a gourmet, stuffed, braaied burger! Nothing like biting into a delicious burger, finding a surprise of cheese inside the patty. Ideal for your next braai tapas platter, or picnic braai.

Ingredients

600g of ground beef
200g blue cheese crumbles, or any other cheese of your choice
1 red pepper
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
4 hamburger buns
1 tomato
1 head of lettuce
1 red onion

Instructions

Preheat your braai to high heat. If you’re using a charcoal braai, light your coals.
Coat the red pepper with a little olive oil, and pop it over high heat. Cook 2-4 minutes per side, then take off the braai and let cool.
Divide your beef into 8 uniform portions and season with salt and pepper to taste.
Using your Hamburger Patty Press {include link}, place ¾ of your meat into the press.
Close the lid to compress the meat into a patty. Use the second press setting to form the stuffing cavity.
Grab your cooled pepper and remove any blackened skin. Throw out the stem and the core. Make sure you get all the seeds out and dice the pepper.
Add your choice of cheese with your red pepper, and fill the cavity of your patty with stuffing.
Place a quarter of the meat on the lid, and close to seal the patty.
Carefully open the lid, use removable base to easily lift the patty out of the press.
Continue the same process to make the rest of your patties.
Carefully place on your braai, and braai for 10-15 minutes. Use a spatula to flip your patties until they are caramelised and cooked.
Butter your buns and toast on your braai.
Build your burger with a slice of tomato, lettuce, and fresh red onion. Add your stuffed patty with sauce of your choice. Serve immediately.
Making sliders? Rather stuff your patties manually by putting a tablespoon of stuffing in a flattened meat ball and sealing of the edges.