Giant Stuffed Cheeseburger; la Félibrée

We love making giant stuffed burgers….. and giant stuffed cheeseburgers.

I think it started when we stopped eating hamburgers on buns..

We can’t get buns here, and, as wonderful as French breads are, there really isn’t a substitute for a hamburger bun. They come close….. but not quite.

Besides, big stuffed burgers are fun.

You can fill them with lots of different stuff – just not all at once…. You need to be able to seal them.

There are a few more variations under BBQ Grill: Beef & Veal in the index.

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Giant Stuffed Cheeseburger

Making a big, stuffed burger is fun, This one is filled with a savory breadcrumb mix, fried onions and cheddar cheese.Slice into wedges to serve.
I used Cheddar cheese but use your favorite.

  • Author: Katie Zeller
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Grilling
  • Cuisine: American

Ingredients

Scale
  • 12oz (350gr) ground beef 
  • 1 onion, finely chopped
  • 1 tbs olive oil
  • 3 tbs dry bread crumbs
  • 1 tbs ketchup
  • 2 tsp soy sauce
  • 2 tsp Dijon-style mustard
  • 1/4 tsp garlic powder
  • 2oz, (60gr) sliced cheese
  • wire grill-basket or grill pan

Instructions

  • Sauté onion in olive oil in over medium-high heat until golden, about 7 minutes.
  • Oil grill basket or grill cooking sheet.
  • Divide beef in half.
  • On plates or waxed paper pat each half into a thin patty, 6 – 7 inches in diameter.
  • Put the ‘bottom’ patty in the grill basket, or on the cooking sheet.
  • Mix bread crumbs, ketchup, soy sauce, mustard and garlic powder.
  • Spread over 1 patty to within 1/2 inch of edge.
  • Spread fried onions on top of bread crumb mixture
  • Place cheese on top of onions.
  • Flatten the second patty a bit more and carefully put it on top
  • Work the edges together with your fingers to seal.
  • Cook on barbecue grill for 8 – 10 minutes over medium-high heat, carefully turn and grill another 6 – 8 minutes or until done. 
  • Hint: when cheese starts oozing out the edge it’s done.
  • Remove to platter and let rest a few minutes
  • Cut into wedges and serve.

Notes

This gets rather ‘high’ but it works. It’s fine if a bit of cheese starts oozing out but take it off quickly if it happens – it’s done.
You could also bake it in the oven on a baking sheet for 30 – 35 minutes, 400F (200C)

Keywords: stuffed burger, grilled burgers

Giant Stuffed Cheeseburger

Once again it was the weekend of la Félibrée, the Occitan festival held each year the first weekend in July in a city or village in the Dordogne.

This year it was in Périgueux, a lovely city about 90 minutes north of us. We’ve never spent any time there so this was a good chance for us to do some exploring.

I need to go back when the shops are open….

I had a bit of sympathy for the people in costume – it was a sunny, hot day.

But they had the energy to dance:

I couldn’t imagine – long skirts and petticoats….

It was fun watching them – And listening to the music.

More photos next time.

6 thoughts on “Giant Stuffed Cheeseburger; la Félibrée”

  1. I should be very sad to not have a true burger, bun and all. The bun is kind of what makes it a burger 😉

    Looks like the festival was a lot of fun. And 90 minutes isn’t that long to drive though I wouldn’t want to do it regularly.

    • I* do get hungry for a proper burger – bun, cheese, fried onion, pickles, …. I may have to go in search of bun substitutes again….
      The festival was fun – and next year it will be in a village much closer!

  2. Oooh!! Now THAT’s the sort of burger I like. And we do have access to the buns (homemade, of course – the storebought versions wouldn’t stand up to that lovely stuffed cheeseburger.)

    Ah, Perigueux! It is indeed a lovely town! On a bicycle holiday (way back in the last century), we had the most lovely couscous dinner in a little family run restaurant on Rue des Farges. No people in costumes though. Just two little boys (children of the couple who owned the restaurant) who, after doing their homework, ran outside to stand gazing awestruck at our bikes to thoroughly inspect them, and then, after nobody was really paying attention to the boys any more, suddenly look up guiltily when one of them couldn’t help himself from honking one of the bike horns. So. Not quite as thrilling as zillions of ladies dancing in the streets, but almost….

    • I may have to just make my own buns…. if the weather ever cools off again to turn the oven on.
      I really liked Perigueux…, As I said, we have to go back when the shops are open and have a leisurely meander about town. I’ll look for your street…. The restaurant, if it’s still there, is probably run by the sons now lol

  3. Our Grand Frais in Agen has a Marie Blachere boulangerie attached (the GF in Narbonne had an MB down the road) who do decent burger buns. Definitely too hot to have the oven on !!

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