ONION, MUSHROOM, AND ROASTED RED PEPPER STUFFED BURGERS
Cooking Steps
Preheat oven to 350 F.
Heat up oil in a skillet. Chop up your onions and add to the oil to start cookin’. Chop up your roasted red peppers and mushrooms then add to the skillet, too. Add your vinegars and let everything cook down until onions are translucent. Sprinkle with salt and pepper to taste.
While your veggies were cooking you should have been mixing your burger meat with all those spices I mentioned and forming 4 balls of equal size (unless you want unequally sized burgers… you know, so you can give that one family member who isn’t your favorite the small one. Haha, they lose out since YOU cooked dinner!)
Take one ball and flatten it out pretty flat (not super thin so it’s tearing, we’ll get there). Take a BIG scoop of your “stuffing” and plop it in the middle of your flat meat thing…….. Okay, yeah do that then fold up the edges (circles don’t have edges, I know) to meet in the middle on top of the stuffing blob. Take the ball in your hand to kinda close everything up so basically you have this ball of meat with good stuff inside of it. This gets messy and sometimes the meat tears, just do your best!
Place the ball on a baking sheet and flatten a bit so it looks more like a burger. Repeat with the rest of your meat balls. Bake in oven for 10-15 minutes, or until meat is done (DON’T overcook… will be dry and gross).
Serves 4
30
This is a Non-Dairy Recipe
Ingredients
- 1 lbs ground turkey or meat of choice
- 1 tbs. paprika 1 tsp. garlic salt 1 tsp. chili powder 1 tsp. red pepper flakes pepper
- 1 small yellow onion chopped
- 1 cup mushrooms chopped
- 2 roasted red peppers chopped
- 1 tbs. balsamic vinegar
- 1 tbs. apple cider vinegar
- olive oil (or fat of choice)
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One Response to “ONION, MUSHROOM, AND ROASTED RED PEPPER STUFFED BURGERS”
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You can also do this meat-muffin-style by measuring out 1/2 cup of the meat, using the stuffing method above, and placing it (still rounded) in a greased muffin pan cup, THEN pressing down to form the muffin shape. For taller muffins, use more meat (say 3/4-1 c.?).
Thinking bigger, this could become a stuffed meat roll/loaf as well–cook veggies as above, along with a few slices of bacon, then mix your meat and flatten it out as if to fit inside a jelly roll pan (on plastic wrap or parchment instead of the pan). Once the meat is flattened out and rectangular, put a thin layer of cooked veggies and bacon atop the meat, and roll the meat up (starting at a narrow end), grabbing the ends and squeezing them to secure the vegs and bacon inside. Grease a loaf pan, and put your meat roll inside it (seam side down). Cook as if for a regular meat loaf–45 min. to 1 hr. @350.