Giant Burger Stuffed with Mushrooms; Lunch

Did someone say Burgers?

It’s summer….

It’s time for burgers….

In winter we love meatloaf; in summer we love giant stuffed burgers.

You could make smaller burgers, but we like the big one.

Cut it into wedges and let the cheese ooze out of the center.

You can fill them with anything you like – this one is filled with mushrooms, olives and Gruyère cheese.

A grill basket makes it easier to handle (and is great for vegetables and all sorts of other stuff).

Giant Burger Stuffed with Mushrooms

Total time: 35 minutes

Ingredients:

  • 12oz (360gr) ground beef (mince)
  • 2 slice prosciutto, cut into strips
  • 1 – 2oz (30 – 60gr) mushrooms, trimmed, chopped
  • 10 black, olives, Greek or Kalamata, pitted, chopped
  • 1oz (30gr) Gruyère, sliced
  • 1 tsp olive oil
  • wire grill-basket or a mesh grill pan

Giant Burger Stuffed with Mushrooms

Instructions:

  • Oil grill basket, mesh pan or baking sheet.
  • Divide beef in half. On plates or waxed paper pat each half into a thin patty, 8 or 9 inches (20 – 23cm) in diameter.
  • Spread mushrooms, olives and Prosciutto over 1 patty to within 1/2 inch of edge.
  • Lay cheese on top.
  • Flatten the second patty a bit more and carefully put it on top and work the edges together with your fingers to seal. Slide or tip it on to the grill basket and close basket. If you don’t use a basket you’ll need a plate or baking sheet to help turn it.
  • Grill for 8 – 10 minutes over medium-high heat, carefully turn and grill another 8 – 10 or until done.
  • Hint: When cheese starts oozing out of the edge I consider it done.
  • Remove to platter, cut into wedges and serve.

Print Recipe

We were invited out to lunch twice this week: Thursday and today.

I don’t ever remember being invited to ‘Lunch’ when I lived in the US.

There were the holiday meals and picnics at noon, of course…. And lots of lunches with people from work or for work.

There were even just groups of friends getting together for lunch.

But, compared to lunches here, those were all short opportunities to eat.

These are long opportunities to eat and talk and drink and then do it all some more.

Five hours is typical…. Six would be a long lunch; four hours would almost be considered rude.

In other words…. I’m ready for a nap.

Enjoy a photo of the farmer watering his crops as the sun sets over our little lake

Last update on July 22, 2018
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