The weather here in Southern California is definitely beginning to show signs of summer. Let’s face it, things never really get bad here – we’re very spoiled. I grew up with super harsh winters and have memories of de-icing my car door locks by pouring hot water over them (not fun). But it’s nice to feel the warm flip-flop wearing sunshine which also makes me want to start cooking outdoors more. I gave my smoker a deep clean a few days ago so that it’s ready to cook up some brisket or pork butts, and in the height of the summer I’ll probably cook more on the grill than in the kitchen.
I think a burger always needs cheese and there’s so many awesome varieties to choose from. But whether it’s on the top, the bottom or even the inside is up to you, Mr. or Mrs. burger czar. Usually I’ll put it up on top so that it’s gooey goodness melts all over the patty. This time I decided to try stuffing it inside the patty. Some say it keeps the meat more moist, but I just like the way it bursts open like a poached egg
when you take that first jaw-stretching bite. Stuffed burgers are epic and should always be part of summer!
Burrata is a really creamy- actually ultra creamy- mozzarella-type Italian cheese. Once you slice it open the cream starts to ooze like lava. It goes fantastic on a margharita pizza, but don’t count on using nice even slices like a mozzarella. This cheese is so soft that I usually just rip blobs from it and randomly dot it around the pizza. But lets get back to this burger, you can season your patties any way you like. Whatever you use, though, make sure to add a few tablespoons of fish sauce to the meat. It’s a tip I picked up from White On Rice Couple and I swear it makes a huge difference. I kept it simple by seasoning just with some salt and pepper and, of course, the fish sauce. Yeah, that’s bacon you can see. I love bacon on my burgers… no matter what else is in that bun, I need my bacon!
- 1 pound ground beef
- 1½ teaspoon fish sauce
- 1 teaspoon kosher salt
- ½ tablespoon cracked black pepper
- 8 ounces burrata cheese
- 6 slices bacon, cooked
- Spinach leaves
- 2 brioche rolls or hamburger buns
- In a large bowl, combine the meat, fish sauce, salt and pepper until thoroughly mixed together.
- Divide the mixture into four 4 ounce balls. Form each ball into a flat patty shape.
- Place a piece of the burrata onto the center of two of the patties. You'll have extra burrata leftover.
- Take the other two patties and place them over the cheese. Carefully crimp the edges together making sure to form a good seal.
- Let the burgers rest in the fridge for about 15 minutes. Preheat your grill to a high heat.
- Once the burgers are ready for the grill, season them again on one side with some salt and pepper.
- Place them directly onto the high heat and sear for about 5 minutes.
- After 5 minutes, move them to an indirect heat and cook for another 5 minutes.
- Flip the burgers onto the high heat and sear the other side for 5 minutes and then 5 minutes on the indirect heat.
- Once the burgers are done let the rest for 2-3 minutes. Toast the buns over the high heat for about 20 seconds.
- Place some spinach leaves on the bottom of the bun. Lay a burger on the leaves and top with some bacon.