Today I'm showing you the recipe for a decadent burger, a "Swiss Champi" burger.
Warning, I'd better tell you right away, this completely crazy stuffed burger is very dirty! (Oh yes, if you cut it in 2, you'll see, it's SICK: a good smell of mushrooms comes out and the cheese runs!)
As you can imagine, when it comes to stuffed burgers, I use the BBQ Québec Stuffing Tool. I even have a little tip to give you to use it properly: only put cold ingredients in it. It is important to respect this, because if you add hot ingredients, they will slowly start to cook the ground meat and that could be dangerous. In fact, if you send your meat to the BBQ right away after adding the hot ingredients, there is no problem, it is rather if you prepare the burgers in advance that there can be one. Now that you know that, you will be on your way to glory with all your burgers!
Without further ado, here is the recipe:
Required tools:
BBQ stuffer Quebec
Thermomax
Ingredients :
Mayonnaise, to taste
Duck fat, for cooking
Mushrooms, to taste
½ lb (approx.) ground beef
Texas BBQ Quebec dry marinade, to taste
Booster BBQ Québec flavor enhancer, to taste (optional)
4 slices of Swiss cheese
1 burger bun
Commercial chips, your choice (the ones you prefer), to taste
Colonel Mustard BBQ Quebec Sauce, to taste
Ketchot BBQ Quebec sauce, to taste
Preparation :
Place a pan on the infrared burner of the BBQ and melt the duck fat. (If the BBQ does not have an infrared burner, use the side burner or heat a cast iron pan in the BBQ and melt the duck fat when it is hot.)
Meanwhile, chop the mushrooms into medium-sized pieces. Sauté them in the duck fat once it has melted.
Season the mushrooms with a little Texas dry rub and cook until they are at least slightly crispy on the outside. (Note that the longer the mushrooms cook, the less flavorful they will be; they will taste more like the dry rub.) Set aside.
Light the left and right burners of the BBQ, then preheat it to approximately 400°F, making sure to have an indirect cooking zone.
Place meat in the bottom of the Stuffing Machine (use the thick bottom for a thinner meatball and the flat bottom for a larger meatball), insert the Stuffing Machine “mold” on top (curved side down), then rotate it in the meat to remove the excess and make a hole in it.
In the hole, add, in order, 2 slices of cheese, mushrooms, then 2 other slices of cheese*.
Close the hole by covering it with meat, then place the “mold” of the Stuffing Tool (rounded side up) on top of the meatball. Take the Stuffing Tool and rotate it to form the meatball.
Remove the meatball from the Stuffing Machine and cover both sides with Texas dry rub (or Booster flavor enhancer, then Texas dry rub).
Sear the meatball on the infrared burner, or over a burner turned on to maximum and (if the meatball is grilling inside the BBQ) close the lid to retain as much heat as possible.
As soon as the meatball does not stick to the grill, turn it over to sear it on the other side, then close the BBQ lid (if, once again, the meatball is inside the BBQ).
When the meatball is well grilled on both sides and does not stick to the grill, place it in an indirect cooking zone and let it cook. (If the meatball begins to puff up, reduce the intensity of the burners on each side.)
Using the Thermomax, measure the internal temperature of the meatball, making sure to prick it right in the center, but at the level of the meat and not the stuffing. The meatball is cooked when the thermometer reads 160 °F.
Place the burger buns on the BBQ grill and grill them on both sides for a short while.
When the buns are ready, take them off the BBQ and start assembling the burger by spreading mayonnaise on one of the buns, then placing chips and the stuffed patty on the same bun. Pour the Ketchot and Colonel Mustard sauces on the patty and close everything with the second bun.
Serve and enjoy!
* It is possible to fill the meatballs with less, depending on your preferences and their thickness (more ingredients can be added if you use the flat bottom of the Stuffing Maker).
Happy BBQ!
