We grilled homemade hamburgers this afternoon, and I tried out one of my new concoctions. I had a bag of Vidalia onions, and a friend gave me a bag of locally grown bell peppers. Most of the peppers were green, but a couple were turning red. I wanted to use the onions and peppers with some of the burgers, just for a test run. The veggie-stuffed hamburgers were yummy! It’s a great way to incorporate some healthy veggies in with your hamburgers, especially if you top the hamburgers with fresh tomatoes. Here’s the recipe!
Holle’s Veggie Pocket Hamburgers recipe
What you’ll need:
- 2 pounds ground round
- 2 tablespoons Worcestershire sauce, Dale’s Seasoning, OR Liquid Smoke
- 1 beaten egg
- 10 Ritz crackers, crushed fine
- 2 teaspoons minced garlic
- 2 teaspoons chipotle powder
- Salt and pepper, to taste
- Chopped green bell pepper
- Chopped red bell pepper
- Chopped Vidalia onion
- Fresh sliced tomatoes
Directions: In a large bowl, combine ground beef, sauce, egg, crackers, garlic, chipotle, and salt and pepper. Form into 12 patties.
With 6 of the patties, make a slight indention in the centers with your fingers. Add desired amount of vegetables. Place remaining patties on top of filled patties and seal edges together.
Place hamburgers on a plate and cover loosely with a paper towel. Refrigerate for several hours or overnight. This will firm up the hamburgers and keep them from falling apart during the cooking process.
Grill hamburgers or fry in an iron skillet. Top with sliced tomatoes.