Family Sized Cheddar Stuffed Cheeseburger recipe — cheeseburger with a twist


I was looking for something different than the same old for dinner. I decided to try wrapping a cheeseburger in pizza crust, sort of Beef Wellington style. The result wasn’t half bad. I baked it at 375*, and the crust was a little too crisp, so I’ve adjusted the temperature to 350*. You know your oven best, so adjust as needed.

Pizza dough

  • 1 cup warm water
  • 2 1/4 tsp (or 1 packet) active dry yeast
  • 1 tsp sugar
  • 3 1/2 cups flour
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 1/4 cup buttermilk (1 tsp vinegar plus milk to equal 1/4 cup)

In large glass mixing bowl –I’ve found that I don’t need to oil the bowl when I use my glass bowls — combine water, sugar, and yeast. Proof 10 minutes.

Stir 1 and 1/2 cups flour into yeast mixture. Add salt and oil plus 1 cup flour. Stir to combine. Add remaining 1 cup of flour and buttermilk. Stir to combine — I usually have to mix this last cup in by hand. Knead until smooth — about 8-10 minutes.

Cover with a towel. Allow to rise one hour.

Burger

In order for it to hold its size and shape, it needs to be meatloaf style. I put quick oats through the food processor because I was out of bread crumbs.

  • 2 lbs ground chuck
  • 1/2 – 3/4 cup quick oats
  • 1 tsp garlic
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg

In food processor, combine oats and seasonings. Pulse to a powder. In medium mixing bowl, combine meat, oat mixture, and egg — use your hands and really mix it together.

Assembly

  • 2 cups extra sharp cheddar, shredded
  • 1 tbsp vegetable oil
  • 1 tsp onion powder
  • 1 tsp ground mustard powder
  • Pizza dough
  • Meat mixture

Preheat oven to 350*

In small bowl, combine oil, onion powder, and mustard powder. Set aside.

On a lightly floured surface, roll out dough to the size of a large pizza.

Flatten half of the meat mixture in the center of the dough. Create a lip around the outside — like the crust of a pizza.

Dump the 2 cups of cheddar in the middle — keep it inside the edges.

Use the inside of the bowl to flatten the remaining half of the meat. Carefully flip it on top of the cheese. Seal the two halves of meat together. Smooth it out, making sure to seal all holes.

Fold the remaining dough over the burger, stretching if you have to, making sure all pieces overlap.

Place burger seam side down on parchment lined — or cornmeal dusted — pizza pan.

Brush top and sides of burger with oil mixture.

Bake 1 hour. Allow to rest for 15 minutes before slicing.

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