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These “stuffed” burgers are sure to make even the pickiest of eaters’ smile. The Ultimate Burger Press works like a champion and delivers delicious results every time. The French Onion Burger is like the famous soup but made in burger form, and the Breakfast Burger is good any time of the day. Burgers…..they’re not just for breakfast anymore.
- Fill your grill with FOGO Premium Charcoal and prepare it for indirect grilling at 350°.
- Whichever burgers you are making, place a piece of plastic wrap over the ULTIMATE BURGER PRESS and press each ball of meat into it to form 3 meat cups.
For French Onion Burgers:
- Heat the pot over medium heat and add butter and oil. Add the onions and the bay leaf. Season with salt. Pepper and thyme. Sautee the onions, stirring frequently until they brown and caramelize. This should take 15-20 minutes.
- Place your burgers on the grill, sprinkle with salt and pepper and cook for 10 minutes.
- Fill each “hole” in the burgers with the onion mixture. Place 2 slices of Swiss cheese on top and continue to cook until the cheese is fully melted. See the chart below for burger doneness temperatures.
For Breakfast Burgers:
- Place the burgers on the grill to cook.
- Crack each egg and pour it into the center of the burger to fill the hole. Season with salt & pepper.
- Allow to cook until the eggs are almost set, and the meat is almost done. If the eggs are not set, you can hit them lightly with a grill torch to finish them.
- Top each burger with a slice of pepper jack cheese and continue to cook until the cheese is fully melted. See the chart below for burger doneness temperatures.
- Remove the finished burgers and top each with sliced avocado.
- Whichever burgers you decided to make, grab a knife and fork, and dig in. You can also put them on a bun and eat them just as you would a regular burger. There are no rules!
Burger “doneness” Temperature chart:
- 130-135 F- Medium Rare
- 140-145 F- Medium
- 150-155 F- Medium Well
- 160-165 F- Well Done (USDA Recommendation for ground beef)