Giant Stuffed Cheeseburger; problem solving

The cheese is on the inside.

I like 2 kinds of burgers: one is a cheeseburger with fried onions, pickles, ketchup, and mustard and the other is a burger topped with lettuce, tomato and mayonnaise, aka a California burger. Substitutions or different combinations are not allowed. Of course that assumes I can eat the one of my choice on a proper hamburger bun….. which I can’t because we don’t have them here. (Yes, I know, there are close approximations, and if you live in a city you can probably get the real thing. I don’t.)

So we forget about the bun and I make big, stuffed burgers that we cut and serve. That takes care of my cheeseburger craving. For the California burger I just skip the beef and have tomato sandwiches.

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Giant Stuffed Cheeseburger

A grill basket works best for this, making it easy to turn and take off when ready.

  • Author: Katie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Beef
  • Method: Grilling


  • 12oz (350gr) ground beef 
  • 1 medium onion, chopped
  • 3oz (90gr) mushrooms, trimmed, chopped
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 1/2oz (45gr) shredded Cheddar cheese
  • wire grill-basket or grill pan


  • Sauté onion in olive oil over medium heat 5 minutes.
  • Add mushrooms, paprika, cumin and sauté 5 minutes longer. Remove from heat and set aside.
  • Oil grill basket or grill pan.
  • 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 grill pan.
  • Spread cheese over patty to within 1/2 inch of edge.
  • Spread onion / mushroom mixture on top of cheese.
  • 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 6 – 8 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.


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, mushrooms, onions, hamburger

Mushroom Onion Filled Burger

I’ve been working on two problems all weekend. The are both the kind of problems that require a methodical, ‘process of elimination’ approach.

I hate that approach…. it takes so much time. I’m always in a hurry to get stuff done and this slow, deliberate, necessary process drives me crazy.

The first problem was why streaming shows to the TV from my laptop was only working intermittently. The possible culprits were the laptop (6 years old), the wifi extender which is necessary in an old farmhouse with thick stone walls (4 years old), or the router (less than 1 year old). The method involved a lot of plugging and unplugging of stuff.

Without boring you with details, I concluded it was the extender and a new one is on its way. Everything in our house gets dirty because of dogs, fires in the winter, and farmers in the summer. I regularly take our computers out to the barn, take the cases off and blow out the dust with an air compressor. Dust could have caused the extender to degrade. I’ll know in a few days if I’m right.

The second problem involves this blog. The Yum button is not longer working properly.

Is that a blank stare that I detect?

For those who are unfamiliar, Yummly is a site that allows you to save recipes to a ‘recipe box’. It does all sorts of other stuff, of course, and, like Pinterest, as a food blogger I need it.

In this case I spent the morning disabling and enabling all sorts of stuff and haven’t been able to figure anything out. I still haven’t a clue, although I now know a whole lot more about the inner workings of some of the things I took for granted.

I miss the old days….. life was simpler when it was all 1’s and 0’s.

4 thoughts on “Giant Stuffed Cheeseburger; problem solving”

  1. You don’t have hamburger buns there? Or at least something that mimics them? I love a great burger. When we go out to eat at a new place, I usually try the burger first if they offer one. It’s like a true test for me. If they can get the burger right, then the rest of the food must be pretty good.

    You made a comment to me about your cukes always being bitter. I noticed this year especially, the three I picked were bitter! I have no idea why that is. But I’ve also noticed in the past that they’re more often bitter than not. I think I need to do some research into why, but I don’t think I’m going to plant any next year.

    • There is something called a hamburger bun but I’m fussy. I remember the old ‘bar burgers’ from when I was young, fried on a griddle, toasted bun, dripping onions… Sigh…
      My mother told me that if your cukes were bitter it was the soil and there wasn’t much to do about it. I quit trying. I miss them – and I miss making pickles.

    • I love one with the bun – but even if I lived in the US it would probably be a once a year treat. I now prefer these…. easier on the hips lol

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