I’ve wanted to prepare stuffed burgers for a while now (probably for two months). I took a long time because I knew that if I was going to stuff my beef, I needed to stuff it with something worthwhile. I wanted to use two stuffing ingredients, ones that would compliment each other and when united, make our taste buds jump of joy. Then it hit me…bacon and pesto. The perfect two. Each can make a dish shine, so you can only imagine what happens when they are combined!
These burgers literally lasted a day in my household. Preston ate 2 and I ate 2. Usually it’s more of a 3 to 1 ratio (hubby eating 3 and me eating 1…which is totally fine, since he is a guy and way bigger than me), but this time I was not going to let that happen. I wanted my fair share ;).
We both literally ate ½ lb. of beef + bacon + pesto in one sitting. Epic. I love how protein not only feels you up, but also helps your muscles grow strong. I’m a total meat lover…yes, guilty as charged. Say hello to these wonderful Paleo Bacon-Pesto Stuffed Burgers!
- 1 lb. organic ground beef
- 4 tablespoons of Paleo Pesto
- 5 strips of uncured bacon (cooked and diced)
- 1 tablespoon Montreal Steak spice
- Cover your baking sheet with aluminum foil. Set aside.
- Set broiler on high, arranging rack so that the patties will be about 2 inches from the heat.
- Mix ground beef and Montreal Steak spice in a mixing bowl.
- Make 8 wide and thin patties out of the ground beef mixture. Set them aside.
- Place 4 patties on your baking dish (aligned in the center…see picture below).
- Pour 1 tablespoon of pesto on the middle of each patty. Place bacon pieces on top of pesto (see picture below).
- Top off with remaining 4 patties and pinch the meat around the edges to keep inside ingredients from coming out.
- Place patties in oven and broil for 6 minutes.
- Carefully flip each patty and broil for another 6 minutes, or until meat is well done.
- Remove from oven and let cool off for a bit.
- Baking sheet
- Aluminum foil
- Spatula
- Measuring spoon
- Sharp knife
- Mixing bowl
I recommend topping each patty with a bit of Sriracha sauce…you know, to add some zing!
