Ingredient: celery stalk, finely chopped

Today I have tried to incorporate another favorite ‘recipe’, this one is derived from the taste of my mother’s turkey/chicken stuffing. Most homemakers of her time did not have the luxury of opening their kitchen ‘spice drawer’ with all its many little bottles. Something I remember well, was this brown bag my mother always kept in the bottom of one of her kitchen cupboards. When I looked inside, what I found was some dried, prickly plant that had a wonderful smell. To this day, I’m not sure what it was, but every time she made stuffing she would crumble some of it into her mixture. For years, I have tried to recreate that exact taste in my own bread stuffing. The Savory Herb & Apple-Zucchini Bacon Burger   filling seems to have captured that ‘taste of a memory’ fairly close I think. The mixture seems to work well in anyone of the three meats used in the ‘Basic Meat Patty’  recipe from the previous blog in my ‘Stuffed Burger Series’.

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Savory Herb & Apple-Zucchini Bacon Burgers

With the addition of three more items added to the original savory herb stuffing recipe, you have one more tasty 'stuffed' burger to try.

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Servings

MetricUS Imperial

Ingredients

Savory Herb Stuffing

• 100 grams, (2 slices) dry bread crumbs, (I like to use a chia-flax bread, pulsing it to a fairly fine crumb in a food processor
• 3 Tbsp margarine
• 1/3 cup onion, finely chopped
• 1 celery stalk, finely chopped
• 1 Tbsp garlic, minced
• 55 grams fresh mushrooms, finely chopped
• 150 grams (1 large) potato, cooked & mashed
• 1/2 cup chicken broth
• 1 tsp sage leaves, dried
• 1/2 tsp thyme, dried
• 1/2 tsp savory leaves, dried
• 1/2 tsp salt
• 1/4 tsp pepper
• 8 slices cheese, your choice ( Cheddar, Gorgonzola, Monterey Jack, Havarti )
• 8 Ciabatta buns or your choice

Apple-Zucchini Bacon Stuffing

• 120 grams smoked apple-wood bacon, cut crosswise into 1/4" strips, crisply fried, blot on paper towel
• 1/3 cup apple, shredded
• 1/3 cup zucchini, shredded
• 8 Ciabatta buns or your choice

Servings MetricUS Imperial Ingredients Savory Herb Stuffing 100 grams, (2 slices) dry bread crumbs, (I like to use a chia-flax bread, pulsing it to a fairly fine crumb in a food processor 3 Tbsp margarine 1/3 cup onion, finely chopped 1 celery stalk, finely chopped 1 Tbsp garlic, minced 55 grams fresh mushrooms, finely chopped 150 grams (1 large) potato, cooked & mashed 1/2 cup chicken broth 1 tsp sage leaves, dried 1/2 tsp thyme, dried 1/2 tsp savory leaves, dried 1/2 tsp salt 1/4 tsp pepper 8 slices cheese, your choice ( Cheddar, Gorgonzola, Monterey Jack, Havarti ) 8 Ciabatta buns or your choice Apple-Zucchini Bacon Stuffing 120 grams smoked apple-wood bacon, cut crosswise into 1/4" strips, crisply fried, blot on paper towel 1/3 cup apple, shredded 1/3 cup zucchini, shredded 8 Ciabatta buns or your choice

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Instructions

Savory Herb Stuffing

1. Boil potato in salted water. Drain & mash; set aside. Saute onion, celery, garlic, mushrooms & seasoning in margarine. Remove from heat. Combine with fine bread crumbs, mashed potato & chicken broth.
2. This stuffing will be enough for 8 burgers so you will need to double the 'Basic Meat Patty' recipe, using the meat of your choice. Divide stuffing mixture into 8 and place in the center of 8 meat patties. Flatten filling slightly, then place remaining 8 patties on top. Seal edges well.
3. Place burgers on a greased piece of foil & place on a preheated barbecue grill over medium heat. Close lid & grill. Halfway through cooking time, turn & place a slice of cheese on each burger. Finish cooking, remove from grill & serve on slightly grilled buns. Lettuce & tomato slices with a little mustard all add to the nice flavor of this combo.

Apple-Zucchini Bacon Stuffing

1. Using the SAVORY HERB STUFFING recipe, OMIT the MASHED POTATO. Instead, add the apple & zucchini; saute with the veg/seasoning mixture. Combine all with crisply fried bacon & chicken broth.
2. Complete following steps 2 & 3 from above recipe.