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Stuffed Burgers

I finished my first rotation on Friday. It was a lot of fun working in the lab, and at the end I gave a reasonable presentation. And on Monday, my next rotation starts. So this weekend I have no science related responsibilities… what could I possibly do with my new free time?

The answer is here.

2.5 pounds of ground beef
2 jumbo eggs
One package extra thick bacon
8 oz shredded cheese

Mix the eggs and ground beef, add spices to taste.
Form 16 patties.
Microwave bacon.
Layer cheese, bacon, and another layer of cheese on top of eight patties.
Cover with the remaining meat, and pinch the sides together. This actually makes a surprisingly good seal.
Grill!!
*Note that these are often called stuffed burgers, but I prefer meat ravioli (credit to my roommate for the new name.)
Update: I’ve changed the heading back to stuffed burgers after it was pointed out to me that normal ravioli with meat in them already are called meat ravioli.
Frying
Step 3

2 Comments

  1. Ben says:

    Dude… that’s awesome. We shall have to Montefy(?) them when your back in town for a bit. I’m thinking….. wow, I can’t think of much to add, they are pretty perfect.

  2. admin says:

    I think there’s definitely room for a lot of monty-fication. For example my seasoning didn’t make them nearly spicy enough. I was also limited by the fact that I was making burgers for people with California appetites, each of these burgers was produced from a mere third of a pound of ground beef. Imagine the increased capacity for “filling” of a 2/3 pound burger!

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