Stuffed Barbecue Burgers

Stuffed Barbecue Burgers
You can never have too many hor d'oeuvre recipes, so give Stuffed Barbecue Burgers a try. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 288 calories, 12g of protein, and 8g of fat. This recipe serves 4. It is a rather inexpensive recipe for fans of Barbecue food. It is perfect for Father's Day. From preparation to the plate, this recipe takes about 30 minutes. A mixture of bell pepper, hamburger buns, green onions, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

1
Shape beef into eight patties. In a large bowl, combine the cheese, green pepper, tomato, mushrooms and onions. Top half of the patties with vegetable mixture. Cover with remaining patties and firmly press edges to seal.
Ingredients you will need
Green PepperGreen Pepper
MushroomsMushrooms
VegetableVegetable
CheeseCheese
OnionOnion
TomatoTomato
BeefBeef
Equipment you will use
BowlBowl
2
Grill, covered, over medium heat or broil 4 in. from the heat for 3 minutes on each side.
Equipment you will use
GrillGrill
3
Brush with barbecue sauce and sprinkle with sugar. Grill, covered, or broil 5-6 minutes longer on each side or until a thermometer reads 160° and juices run clear, basting occasionally.
Ingredients you will need
Barbecue SauceBarbecue Sauce
SugarSugar
Equipment you will use
Kitchen ThermometerKitchen Thermometer
GrillGrill
4
Serve on buns.
Ingredients you will need
RollRoll

Recommended wine: Merlot, Malbec, Zinfandel

Merlot, Malbec, and Zinfandel are my top picks for Burger. Merlot will be perfectly adequate for a classic burger with standard toppings. Bolder toppings call for bolder wines, such as a malbec or peppery zinfandel. The Robert Mondavi Napa Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Robert Mondavi Napa Valley Merlot
Robert Mondavi Napa Valley Merlot
The wine's multi-dimensional flavors come from grapes grown in distinctly different terroirs of Napa Valley, including the Carneros, Stags Leap and Oakville districts. Traditional techniques, including native yeasts, extended maceration, aging in French oak barrels and bottling without filtration, enhanced the wine's complexity. This wine is delicious with many entrees and cheeses. One of our favorite food pairings is roast turkey with a wild mushroom and walnut stuffing. Roast leg of lamb, rubbed with fragrant herbs and spices, or grilled pork loin also marry perfectly with the wine's luscious flavors.
DifficultyNormal
Ready In30 m.
Servings4
Health Score10
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