We love burgers, and often we love mixing our sauces directly into the meat to give our burgers extra flavor. Our favorites for this tend to be our smoky-spicy “Cat in Heat” Chipotle-Ghost Pepper Blend, our onion-garlic-and-ginger-based Purry-Purry Sauce or our sweet and spicy Papaya Pequin Passion (as in in the wonderful Schnellen Burger, created by our terrific Cooking with Canes cohorts). One day, while making burgers, we wondered if there were other ways to infuse the flavors of our sauces into a patty — that question led to the development of 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, then these are for you.
Here’s what we did:
2 lbs ground beef, preferably chuck or sirloin (or a mix of the two)
1 bottle of Fat Cat Purry-Purry Sauce or “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 mayonnaise
In a small bowl, mix 2 tablespoons of Fat Cat Purry-Purry Sauce or “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.
Divide meat into eight (8) quarter-pound balls and flatten balls into equal-sized burger patties.
Set four patties aside and flatten those out a little more, so that they are slightly larger and thinner than the remaining 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.
Then, take the top patties and, using your fingers, crimp the edges so that they form a seal with a corresponding bottom patties. In doing this, please make sure the cheese and Fat 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.
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 an 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 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 (not the cheese and sauce 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 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.