Know what the best part about a stuffed burger is? No need to scrape cheese to scrape off the grill.
Okay, well, maybe that’s the second best thing, because the crazy-good-gotta-have-it-again part is the amazing flavors that make your taste-buds giddy with every bite.
Filled with fresh Bruschetta and Buffalo Mozzarella and accented by handmade Pesto, these Bruschetta Stuffed Burgers are super simple to prep, but taste like you spent hours piecing together your Italian grandmother’s lovingly-crafted secret recipe.
The steps to prep are even easier now thanks to the Good Cook Stuffed Burger Press. This handy-dandy burger stuffer cuts the process time in half while delivering a perfect pocket for stuffing and a solid seal.
Bruschetta Stuffed Bugers with Pesto Grilled Cibatta Rolls Recipe
Ingredients you need (per burger):
1/2 pound of Ground Beef
2 (heaping) tablespoons of Bruschetta Tomato and Basil Sauce
4 small chunks of fresh Buffalo Mozzarella
1 tablespoon of Pesto
1 Cibatta Roll
We can tomato and basil Bruschetta each year, but you can swap in your favorite store find or whip up a fresh batch, if you prefer. The same with pesto, we typically use fresh, but there are plenty of tasty options available from the grocer.
The following directions are set to take advantage of the features of the Stuffed Burger Press. The process can be done by hand, it just take a bit longer and a bit of hand molding to get the hamburger set to stuff.
Kitchen Tip: If you have trouble getting your hamburger to stick together well, crack an egg and mix it into the hamburger. This will help give the hamburger mega staying power!
Set your Stuffed Burger Press up and add a 1/4 pound of hamburger. Follow the manufacturers instructions to press the bottom layer, then to create a “pocket” in the hamburger meat for the stuffing.
Add Bruschetta and Mozzarella to the “pocket” you created in the bottom hamburger layer (reference illustration above.) Add a layer of 1/4 pound of hamburger over the stuffed layer. Follow the manufacturers instructions to press down and flatten the top burger layer, sealing the sides of the hamburger together.
Grill hamburger. (Be certain to cook thoroughly and use a meat thermometer to ensure burger is cooked to a safe temperature.)
Often in the summer, we grill outside, but when the weather is less than desirable or when you wish to cook indoors, the next best thing to an outdoor grill is to cook your hamburgers on a cast iron grill like the Good Cook Cast Iron 11-inch Square Grill (pictured.) One of the niftiest features on this grill are the built in pouring channels that help drain off grease and liquids easily throughout your cooking process.
If you’ve been around Rural Mom for any length of time, you’ve surely noticed our passion for cast iron cookware. A sturdy, seasoned cast iron grill distributes heat evenly with superior non-stick properties. Not to mention each cast iron piece will certainly last a lifetime and then-some. We’ve certainly added some new pieces to our collection like the 11-inch square grill but are also still using cast iron skillets that our grandmother’s used as far back as the early 1920’s. They are all still in perfect shape and delivering excellent meals!
When your hamburgers are finished on the grill, drain the grease. Use a baster to evenly coat the inside of your Cibatta rolls with pesto. Toss the rolls pesto side down on the cast iron grill, over a medium heat, and cook for 1 minute (or until thoroughly warmed.)
Remove rolls from the grill, pop your hamburger on the roll and enjoy!
These moist burgers won’t require any condiments, but a slice of tomato, fresh lettuce or even a slice of onion can certainly be welcome additions.
I am a Good Cook Kitchen Expert, which means from time to time I receive sample product, information and incentives from Good Cook for review/recipe purposes. All thoughts and opinions are that of Rural Mom.