Hamburger steak is one of my all-time favorites. I use 80/20 ground chuck and make two regular hamburger sandwich sized patties. Then I top one with chopped onions, some fresh ground black pepper and a dash of Worcestershire. Next, I press the remaining patty down over it and seal the edges so that I wind up with a meal-sized hamburger steak stuffed with peppery onions and some flavor kick. I grill this until I can smell the onionscooking -- this gives me a medium to medium well hamburger steak. Sometimes I top it with some good sharp cheddar or maybe swiss cheese. Goes well with mashed potatoes and gravy, of course plus maybe an ear of grilled corn. Should also be served with a diet coke on the side to offset the calories
Hub
Nothing so fancy, but got back late last night from another softball tournament and I was hungry (Karen & Emma stopped for McDonalds on the way home...) I was in the mood for a juicy burger, but didn't want to get the charcoal going at midnight. So, this would be a pan fry. Thought about Albert's hamburger steak and Hub's mod's... But I like a Juicy Lucy as well. So, I made a combo of all these. About 1/3# 80/20 ground chuck divided in two. On the bottom half - some chopped onions, Worcestershire, W.O.W. rub, ground pepper, cooked bacon, and sharp cheddar cheese. Topped with the other patty and more W.O.W. Pinched to seal the edges and slipped into some med-hot oil. Let a crust develop and flipped. When it was time to "dress" I realized all I had on hand was a tomato from the garden. But, as it turned out - that was just right.
Oh, BTW - got the Fuji X10 back from the repair guy - not a unicorn cook this time.
Way too much description for a simple stuffed burger, but I had to set up the pictures...
David
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