My new favorite thing to do when making burgers, is stuff them! Conventionally, I think people stuff them with cheese, but who needs to be boring! If you like thin burgers, these probably aren’t for you, but if you like thick, meaty, burgers then let’s get stuffin! I normally like my burgers on the rare side, but when I stuff them I tend to cook them to medium well, or well done.
Before I get to the recipe for today’s burger. I want to give an honorable mention to the first time I stuffed a burger (Shown Above, served with Kale and Tomato, and a Japanese Sweet Potato stuffed with an egg and some toasty kale crumbles) – I used a good healthy squeeze of stone ground mustard and a big dollop of organic sauerkraut for the stuffing. You can’t tell from the picture, but inside that baby, was juicy, spicy, sauerkrauty goodness. Feel free to give this a try as well! Originally I was going to make a separate post, but decided they were too similar.
Anyway, on to the good stuff!
First, I grilled some Portabello mushrooms.
Then, I made some Macadamia Nut Ricotta!
Macadamia Nut Ricotta
1 bag trader joes roasted and unsalted macadamia nuts (you can/should also use raw)
1 tbsp lemon juice
2/3 cup coconut water
1 teaspoon Salt
Blend in a high powered blender until mostly thick and creamy, similar to the the consistency of ricotta
Finally, I moved on to the burgers:
Sweet Potato Stuffed Burgers
Cut sweet potatoes into large cubes and pre-roast at 375 for 30-40 min. You want them to be mostly soft.
While you are waiting, Mix together 2 lb ground beef, 2 egg, 2 tbsp coconut flour, salt, pepper, cinnamon, paprika, nutmeg, and rosemary. You can also sub sage and thyme instead…or in addition. Play around with the spices and the stuffing – this Is just an example.
Form large meatballs. Using 2 lbs of meat, I made 5 burgers. You can possibly make them a little smaller and stretch it to 7 or 8, but I prefer nice big burgers.
create an indent, so they sort of look like bird nests, and press the sweet potato in the hole. Then form a ball again, around the sweet potato, and add a little more meat to cover if needed.
Flatten lightly into a pattie
Grill until meat is cooked through. (I cooked 5-7 min on George Foreman grill)
To plate, I simply topped a mushroom with some of the ricotta, and added the burger on top. You could also use a second mushroom as a top bun.