BLOG: Raven's Tailgate Recipe—Jalapeno, Bacon and Cheddar Stuffed Burgers

Next Sunday, Sept. 11, is the Raven's first home game so I wanted to post a fantastic recipe that works great at home or at the tailgate.

Next Sunday, Sept. 11, is the Raven's first home game so I wanted to post a fantastic recipe that works great at home or at the tailgate. This burger is stuffed with cheese, jalapeno peppers, and bacon, and is soaked in Worcestershire sauce. You can't beat it! This recipe is perfect for a tailgate because you prep the burgers at home and then they soak in Worcestershire sauce while you are driving to the game. When you get to the stadium and set up your tailgate they are ready to toss right on the grill. This is a gourmet cheeseburger and is a fantastic way to start off the 2011-2012 Ravens season! 

Ingredients (for 8 burgers):

  • Hamburger Buns
  • Montreal Steak Seasoning
  • Worcestershire sauce
  • 2 lbs Ground Beef (80% lean)
  • 2 Cups of Sharp Cheddar cheese (crumbled or shredded)
  • Jar of Jalapeno Slices (Finely diced)
  • Cooked Bacon (about one slice per burger)
  • Disposable aluminum tins for transport and foil for covering
  • Any burger toppings you like

First off, decide how many burgers you will be serving at the tailgate. Each burger will contain about ¼ lb of beef. Multiply ¼ lb by how many burgers you will be serving and aim to buy at least this amount. I get my ground beef from the local warehouse club. $20 can get you a lot of ground beef this way.

The general plan is to flatten a ¼ lb burger patty in your hand and form a bowl with it, stuff it, and then close it. To me this looks like a “bowl of ground beef” in my hand so throughout this post I will be referring to a “bowl.” This just refers to the formed patty in my hands, like the photo above shows.

Grab the burger patty, cup your hand to form the bowl and stuff it with cheese. You can actually use any cheese that you like in this burger but I love the punch of the sharp cheddar. Place the diced jalapenos and cooked crumbled bacon right on top of the cheese. Don’t be afraid to overstuff. As long as you can close the burger around the cheese you’ll be fine. I have never had anyone complain that “there is just too much stuff in this burger!” Please note that you need to add cooked bacon, not raw bacon. It just works better to have it already cooked and crispy.

Carefully close the burger bowl by bringing your fingertips together like you are forming a claw. Then pinch the top of the burger together to make a nicely sealed smooth top. Slap the filled patty around in your hands a bit to make sure it is sealed well. The next step is what gives it such a knockout flavor. When the burger patties are formed sit them in a disposable aluminum pan (used for transport) and liberally sprinkle Montreal Steak Seasoning all over the burgers. Flip them over and shake it on the other side too. Next take Worcestershire sauce and pour it over the top of the burgers - make sure you really soak the burgers.

For the logistics of tailgating I recommend making these burgers the night before but stop right before the Worcestershire sauce step. Keep the burgers in aluminum pans in the refrigerator overnight. Cover with aluminum foil. On Sunday morning pour the Worcestershire sauce on the burgers when you are ready to leave for the stadium. I’ve let them soak for up to 4 hours with great results. If you have far to travel I recommend placing your disposable aluminum pan on ice. This will keep the burgers cool and safe to eat. 

When you get your grill set up at the tailgate make a medium heat fire if using charcoal or turn your gas grill to medium (you should be able to hold your hand 3-4 seconds at 1 inch over the grate). These burgers need a little time to cook (at least 5 min per side for medium heat) so sit back and grab a beverage. If you have too high a heat you may sear the outside but the cheese may not melt too well on the inside. I go with a medium heat and let them sit on there long enough to get a good color on the top and bottom. Don’t be afraid to cut into the burger to make sure it’s cooked and the cheese is melted.

In the above photo you can see a little bit of the cheese starting to come out! This burger is totally loaded with cheese. What a sight! A juicy burger with the flavors of Worcestershire sauce, Montreal seasoning and jalapeno, bacon, and gooey cheese running throughout the middle! Fantastic! This is a great way to start off the 2011 Ravens tailgate season! Let’s go Ravens!

John is the author of the internet food blog http://www.grilling24x7.com. Check out more grilling recipes and tips at http://www.grilling24x7.com and follow John on Twitter athttp://twitter.com/grilling24x7

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Robert Armstrong September 12, 2011 at 05:20 PM
You forgot the old trick of making a divot on the top of the burger with your thumb. That keeps the burger from shrinking while it cooks.
John - Grilling24x7 October 29, 2011 at 11:24 PM
That's really only necessary for flat patties which tend to puff up during grilling. The divot trick is actually to prevent the burger patty from resembling a baseball while cooking. The divot you make will pop up while grilling making an even flat top to the burger patty. These are stuffed so they grill a bit different. So no need to make divots on these!


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