Jay's Stuffed Burgers featured at Wild West Summer Beer Fest - Los Angeles News | FOX 11 LA KTTV

Jay's Stuffed Burgers featured at Wild West Summer Beer Fest

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(WJBK) -

Get this recipe courtesy of Jay's Stuffed Burgers located at 600 W. Ann Arbor Trail in Plymouth. They'll be one of the featured restaurants at the second annual Wild West Summer Beer Fest on June 22 to benefit Camp Casey.

Burger seasoning (per 1 lb. of 80/20 ground chuck):

2 tablespoons table salt
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons black pepper
1 teaspoon cayenne pepper
 
Suggested Condiments:
Lettuce
Sliced tomatoes
Sliced avocados
Sliced onions
Pickle slices
Mayonnaise
Ketchup and mustard

Method:
Weigh the beef out to 3 ounce balls; every two balls of beef make one burger.

Flatten the balls to round patties, you can use a large lid from a jar or any other item you may have to assist. If using a jar lid, be sure to flatten by hand evenly, but not too thin. You want the patties large enough to be able to hold stuffing, but thick enough to hold up while cooking.

Place the desired stuffing, such as feather (not fine) shredded cheese, crumbled bacon, sautéed mushrooms, etc. in the center of one patty. Keep the stuffing around 3-4 ounces to prevent the burger from opening up or falling apart. Try to keep stuffing towards the center of the patty, leaving a lip of about ¼ inch around. Once you have your stuffing on the patty, place another patty directly on top, applying light pressure to push out extra air in the center. Carefully flatten the top of the burger, making sure not to completely smash it, just to even out the center stuffing and add shape. Pinch the edges and seal the patties. Now the burger is ready to cook. For best results, try cooking burger on a flat griddle or pan. Recommended cooking temperature is 350 degrees, 4 minutes per side.

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