This fun recipe, which infuses the flavors of our sauces into a burger in three ways -- mixed into the meat, as a sandwich spread and inside the burger. If you like your burgers oozing with flavor and spice, these are for you.Ingredients:
2 lbs ground beef, preferably chuck or sirloin (or a mix of the two)
1 bottle of Fat Cat Purry-Purry Sauce (Peri-Peri Style Hot Sauce)
or Fat Cat "Cat in Heat" Chipotle-Ghost Pepper Blend
(either one - just know that "Cat in Heat" will be spicier)
1 tsp salt
4 slices of melting cheese, like Monterrey Jack, Cheddar or American
4 sandwich potato rolls, like Martin's
4 leaves of lettuce, such as Boston, Romain or Iceberg
4 slices of tomato
1/4 cup mayonnaiseInstructions:
In a small bowl, mix 2 tablespoons of Fat Cat Purry-Purry Sauce (Peri-Peri Style Hot Sauce) or Fat Cat "Cat in Heat" Chipotle-Ghost Pepper Blend with 1/4 cup mayonnaise to create a quick remoulade. This will be the spread for the burgers. Set in fridge to let the flavors meld.
In a larger bowl, mix ground beef with 4 - 8 tablespoons of Fat Cat Purry-Purry Sauce (Peri-Peri Style Hot Sauce) or Fat Cat "Cat in Heat" Chipotle-Ghost Pepper Blend (depending on desired spice level) and salt until well-incorporated.
Divide meat into eight (8) quarter-pound balls and flatten balls into equal-sized burger patties about 1/4-inch thick each.
Set four patties aside and then flatten the remaining four patties out a little more, so that they are slightly larger and thinner than the first four. These will serve as the bottom layer of your stuffed burger patties.
Take a slice of cheese and fold it in half twice, so that you have a slice that's one quarter of its original size but four times as high. Place the folded-up slice in the center of each bottom patty.
Top the folded cheese slice with 1 teaspoon of Fat Cat Purry-Purry Sauce (Peri-Peri Style Hot Sauce) or Fat Cat "Cat in Heat" Chipotle-Ghost Pepper Blend.
Then, take the top patties and, using your fingers, crimp the edges so that they seal with a corresponding bottom patties and trap the cheese mixture inside. In doing this, please make sure the cheese Cat mixture has been secured inside, between the two layers. If any areas break open, just smooth those areas over with beef to seal up. Note: the burger will not be flat at this point but will be bulged -- that's okay.
Once sealed, work the outside of the patties inward so that the stuffed patty is uniformed in thickness, about 3/4-inch to 1-inch in thickness, essentially.
In the end, you will have four double-thick stuffed burger patties.
Place those patties in the fridge for at least 1 hour, or overnight (if doing ahead). This firms up the meat and helps ensure the burgers won't fall apart on the grill.
After that hour, heat your grill to medium heat.
Grill the burgers slowly over medium heat, about 8-10 minutes per side, until done. It's important to cook the burgers slowly in this case, as the insides will burst and your cheese will leak out if your heat is too high. You will know the burgers are done when they have shrunken some in size and the natural juices of the burger (but not the cheese mixture inside) have started to bubble up on the surface of the patties.
Once cooked, set burgers on a plate to rest for 5 minutes. This will set the cheese some and ensure it doesn't ooze out with your first bite.
Split the potato rolls. Spread a 1/2 tablespoon Fat Cat-mayonnaise mixture over bottom of roll, top with a leaf of lettuce and slice of tomato. Top with burger, top of bun and enjoy. Be sure to have plenty of napkins around as this is a messy dish.