*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was so good! It was not easy to make but well worth it. I found the cream cheese very difficult to spread even though it was soft. Next time I would thin it with milk I think. I doubled the amount of mushrooms. Also I didn't grill it. Instead I put it in a 9x13 glass pan and put it in a 350 oven for 40 minutes. My family loved it!
Wow! Fixed this burger for company and it was gobbled up. I agree that it was fussy to make but I mixed the burger ingredients the day before and so all I had to do was fix the middle stuff and assemble the burger. The recipe is a keeper for us!
Very yummy stuffed burger...worth the effort. CoKo who omitted one of the star ingredients... cream cheese has NO business posting a negative review. Thanks for giving me another ground beef keeper recipe.
An excellent recipe. I'm a big fan of simple dishes with that lend themselves to customisation. I did this in a glass dish in the oven at 390 for 35 minutes and then let it sit under the grill for 5 minutes. In the filling I used spring onions (green onions or scallions) and used creamed mushrooms. I brushed the top with my own steak marinade which has a bit of a sour back taste from the balsamic vinegar. Next time I'll add some ground esspresso to my BBQ seasoning. (It sounds weird but it adds an amazing depth of flavour.) This gave it a very nice mix of complex flavours. But there are an amazing variety of changes you could make here. In the future I'm planning on stuffing it with feta/spinach bacon bit and breadcrumb mix. I will say that I can see it being tough to build this loaf without the structure of a glass dish. I did learn a quick tip. Put half of the beef at the bottom and then build a wall as an edge. Fill the cavity with your filling and then all you have to do is top it with the rest of the beef. Worked for me.
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