Monthly Archives: July 2008

Solstice’s BBQ Stuffed Cheesey Burgers!!

This used to be one of my favorites at a chain of restaurants, but they no longer carry them, so I resorted to making them myself.

1lb Extra Lean Ground Beef
1/4 Brick of Medium Marble Cheese(shredded)
1/4 onion(diced)
1/2 a package of bacon
6-10 Crackers (salted unsalted, whatever you prefer)
Ketchup, Mustard, Worchester Sauce, Seasoning Salt, Taco seasoning.

Now first off, get the bacon sizzling so you can get them ready for later. A good rule of thumb is 2 pieces of bacon per burger. While the bacon is frying combine the ground beef, ketchup, mustard, worchester sauce, taco seasoning, seasoning salt, and crackers. I can’t give you exact measurements (you know this by now) but be somewhat sparing with the sauces. Say about two good squirts each and three shakes of the Worchester sauce. Be liberal with the spices. Grind up the crackers so they will eventually be spread through out the entire mixture.

Now first thing you make two very small patties and place a small dab of your Favorite BBQ sauce on both sides (I like Bull’s Eye)

Next add a good sized pinch of cheese to the burger

Next comes a bit of diced onion, then the bacon on top of that.

Now comes the tricky part. place the other patty ontop of the miture patty and combine the two ever so carefully, so as to make the seam completely disappear. This takes some practice. If needed you can always use a bit more of the hamburger to help make the seam disappear.

Now the burnination of beef time 😀 Cook on medium to high on the Bar-B-Que for about 10 minutes a side, then give it a nice bbq glaze with a quick 30 seconds on each side with BBQ sauce on each side.

Enjoy the tastiest burger you’ve ever had. Also the stuffing can be almost anything that tickles yer tastebuds.


Solstice OUT!

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Posted by on July 22, 2008 in Meals!


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Home again.

Well, we are home again and I decided that after cleaning the house all day, I didn’t want to cook anything. However, the guys in the IRC convinced me that I should make pasta with sauce for dinner. I took a can of diced tomatoes and a tiny can of sauce and added some oregano, 3 cloves of fresh garlic, 2 yellow tomatoes from our garden, 2 green bell peppers from our garden and let it cook for about 20 minutes. It was at that point that I decided that I should try adding some of our new dried Gourmet Mushroom (porcini, oyster, brazilian, ivory portabellas, and shiitake) mix to the sauce. I rehydrated them according to the directions on the canister and added them to the sauce. They cooked in the sauce for a good 5 minutes. I figured the angel hair was done cooking so the sauce should be pretty well done as well. It all tasted fantastic but the mushrooms definitely needed to be soaked longer. Some were perfect and others were still sorta hard and weird tasting. All in all, topped with mozzarella and parmesan, the pasta dish was awesome enough for me to try making it again.
Here are some pics of this easy pasta dish!

Pasta cooking:

Sauce cooking:

The finished product!

Gourmet Mushroom Blend:

I am going to need some mushroom recipes for this baby!

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Posted by on July 17, 2008 in General Food, Meals!


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