"Patti and I love hamburgers. They are so versatile with all the combinations. Some of our favorite ways to make them are inside-out or stuffed burgers. One of our most popular burgers is the nutty buddy burger with peanut butter and bacon on top. Tonight’s burger has a chunky peanut butter Thai-seasoned stuffing. This one made us both very happy."
For the burger:
2 pounds ground sirloin
1 tablespoon dried garlic, minced
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
For the stuffing:
3/4 cup chunky peanut butter (Patti uses cooking spray in the measuring cup for sticky foods like peanut butter or honey)
4 tablespoons Country Bob’s Honey Habanera All-Purpose Sauce
1/2 cup cilantro leaves, chopped
2 tablespoons light soy sauce
1 teaspoon chili paste
1/2 teaspoon chipotle powder
Mix together all burger ingredients, and form into patties. We like 1/2 pounders. Refrigerate. Mix together all stuffing ingredients until well blended. We used a StufZ™ burger stuffer to make our burgers.
Step 1 Make the patties.
Step 2 Make your pocket in the StufZ™ Patty Maker.
Tip: Put some plastic wrap in the patty maker, and the meat won’t be able to stick.
If you don’t have a StufZ™ patty maker, don’t worry. You can easily make a pocket in the bottom patty by holding it in the palm of your hand and using your thumb to form a pocket.
Step 3 Add filling.
Step 4 Cover with top patty.
Step 5 And seal.
Cooking directions for the Louisiana Wood Pellet Grill To prepare the grill for cooking, check your pellet supply—top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450°F and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
After the grill comes up to temp and burns clean, turn it back down to low. This will be around 180°F to 200°F. Place everything directly onto the grill, and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking,” and the temperature is 180°F. The 30 minutes of smoking is not enough to have any cooking effect on your meat, but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the temperature control up to 375°F, and pull the meat off the grill. When the grill comes up to temperature put your meat back onto the grill. I did this for 10 minutes per side, with a quarter turn at the 5-minute mark, for perfect grill marks.
When the meat reaches an internal temp of around 160°F, pull it off, cover it, and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. USDA recommends 165°F as safe.