Stuffed Summer Sensations-Burgers and Chicken

by Michele Cheplic | More from this Blogger

04 Jun 2009 10:23 AM

Who wouldn't be delightfully surprised to bite into an ordinary burger and find an added burst of flavor and texture? Burgers, chicken, or pork stuffed with hidden chunks of cheese and vegetables are nothing new to foodies, but what if you cut into a traditional cut of meat to find that it was filled with bacon, fresh herbs and other fantastic fixings?

Discover what your reaction would be by making these incredibly delicious stuffed dishes this summer:

STUFFED BACON BURGERS

Ingredients:

1 cup shredded sharp cheddar cheese

4 slices cooked bacon, chopped

1 1/2 to 2 pounds ground chuck

1 teaspoon steak seasoning salt

1/2 teaspoon black pepper

4 split hard rolls

Lettuce

Sliced tomato

Steak sauce

Directions:

Combine the cheese and chopped bacon in a bowl.

Place the beef in another bowl and season with seasoning salt and pepper.

Form meat into 8 thin patties.

Place about a tablespoon of the cheese and bacon mixture in the center of 4 of the hamburger patties. Place another patty on top of the 4 patties. Pinch down to seal, making 4 large stuffed burgers.

Grill the burgers for about 8 minutes per side until they are no longer pink on the inside.

Serve on toasted rolls with lettuce, tomato and steak sauce.

STUFFED ITALIAN CHICKEN BREASTS

Ingredients:

1/2 cup onion, finely diced

4 tablespoons olive oil, divided

1/2 cup sun dried tomatoes, chopped finely

1/2 cup Gorgonzola, crumbled

1/2 cup mascarpone cheese

1/2 tablespoon fresh oregano

6 chicken breasts, boneless, skinless, pounded thin

Kosher salt and pepper to taste

1/4 cup pesto sauce

Directions:

Preheat oven to 350 degrees.

Heat a saute pan over medium heat.

Add 1 tablespoon olive oil and onion and saute for a few minutes until soft.

In a bowl, combine sun-dried tomatoes, onions, oregano, Gorgonzola and mascarpone. Season with a little salt and pepper.

Arrange chicken, smooth side down on counter. Divide filling among the chicken, then roll the chicken up to form a cylinder. Use toothpicks to secure.

Season the chicken with kosher salt and pepper and drizzle lightly with about 1 to 2 tablespoons of olive oil.

Bake for 35 minutes or until chicken is firm to the touch.

Slice chicken on the bias and arrange on individual plates.

Drizzle with pesto sauce that has been thinned with olive oil and serve immediately.

Related Articles:

Great Grilling Recipes

Burger Bonanza

Picnic Recipes

Summer Picnic Food: Kicked Up Sandwiches and Chips

Outdoor Dining: Three-Course Simple Summer Meal

Healthy Grilling: Super Summer Salmon Salad

Refreshing Raspberry Recipes

Make a Watermelon Ice Cream Cake and other Cool Summer Treats

Kids in the Kitchen: Sweet and Simple Strawberry Treats

Fourth of July Picnic Favorites: Super Steak Sandwiches and Strawberry Watermelon Salad

Watermelon Spinach Salad with Poppy Seed Vinaigrette

Pairing Chicken with Summer's Harvest--Peaches and Cherries

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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