Creating 3 Different Stuffed Burgers

with the Grillaholics Burger Press

by Griddle with Johnny

The possibilities are endless with your next stuffed burger press. Need some inspiration? See how Johnny decided to test it out by creating his version of a Juicy Lucy, Hawaiian, and Jalapeño Popper burger!

Welcome back, friends! We are doing stuffed burgers on the griddle. These turned out great! I got this stuffed burger press from Grillaholics.com. They sent it to me. It's very nice of them.

They also set up a link for my viewers. You get 20% off if you put in the promo code “Johnny”, so give that a try.

This burger press was really fun. It's great. Just makes that little cavity.

Stuffing this one with American cheese.

Then, you make a little cap that goes on top, and then, you go ahead and press it around there and you give it another press down to seal the top…

It turned out great. I did three different burgers. Definitely, it was a fun time…

But this one was American. The next one that I did was cream cheese jalapeno and cheddar cheese. Yes, that's like a jalapeno popper burger. At least that's what I'm calling it.

So it turned out nice and gooey and soft. The cream cheese melted on the inside of that ground beef. Super fun.

The third one is probably, honestly, the worst happy accident I have made to date on the griddle. So I'm doing a Hawaiian burger. There's provolone. I'm like, you know, it'll be great. Let's put some teriyaki in here, and then, when I cut it, the teriyaki will come out with the melted cheese thinking this will be great. It'll be a great picture for this video.

Except for when you smash down teriyaki in between two pieces of beef it just squirts out the side. I don't know how I didn't think this was gonna happen, but it went miserably. So, you know, another teriyaki stayed in. I still sealed it and cooked the burger, but it was just cheese in the middle. But you'll see it later. Anyways, live and learn.

They also sent me a salt and pepper garlic rub. This is a great all-purpose rub. I've used it on potatoes… on chicken. It's just salt pepper garlic. I mean it's easy to grab for vegetables or everything really, to be honest with you.

Go ahead and get the griddle on to 375 degrees. Put down our oil, and we will spread it around nice and thin here. And then, we'll cook our burgers in the back. Toast our buns in the front.

These, like I said, it's a third pound, so it's one whole pound of ground beef that I separated into three burgers. They recommended don't go any bigger than a half pound. I think third was probably about perfect for me. You could do a fourth. I'm going to try that next time. See if it's a little thinner on the sides.

But we'll give them a flip here. Got a nice sear on those burgers. Now, this is the only other mistake, happy accident I made. I would have put the dome on now.

Next time, I do these just immediately dome them just to start cooking the sides because they took a little longer. You'll see the dome come out later.

Next, we're going to put down stuff for our Hawaiian burger. We're doing our pineapple rings and then three slices of ham. Just to grill those up and get a little color on them as well.

And we'll also take a look at these. You can see the little pink on the side. It took a while to cook the sides. Probably because how big the burgers are because they're stuffed.

Toaster buns over here. I turned those two burners off. Threw down a pad of butter. I didn't have like a soft spreadable butter to put on the buns directly, so I figured we'll just throw it on the griddle and then stick the buns down in there. They turned out fine.

Ended up using brioche buns for these. I really like brioche buns, but you can obviously use whatever you like, potato buns or Hawaiian roll hamburger buns, or whatever is on sale. Here comes our pineapple rings and our ham. Getting some good color on those. We're going to give them all a little flip for this Hawaiian burger and that's a good looking griddle folks in the middle of cold November day in Ohio. Got some fruit on there. A couple different meats and some buns toasting up. Man, this is great.

So you can still see the little pink there on the burgers, and we'll check our buns. The ones closer to the right got done faster... No big deal, but obviously those two burners are still on, so it's warmer on the right. We'll move those buns over... Make sure they all get toasted up real nice until we get a good color....

So then I finally did put the dome on. Moved away my ham and pineapple. About four minutes later took the dome off and everything cooked through... Oh, man, it was so good. It's definitely different. It's something different. It was fun. It was good.

I ended up topping the American cheese one with a regular burger sauce, ketchup, mustard, mayo, and pickle relish.

More teriyaki on the Hawaiian side. On the Hawaiian one, which I should have done this way to begin with.

Ranch dressing for the jalapeno popper. Just to give a nice little topping on each one. And that one is looking great, so we'll go ahead and cut these.

You can see the cheese in the middle there of the Hawaiian one and you can see the cheese coming out a little bit at the bottom of the American one. And I try to get a cross section here. Show you what it looks like with Hawaiian. You got the cheese, the pineapple, the ham, all of it coming out.

They turned out great. They tasted great. They were a little juicier on the inside because of the cheese. Definitely something different. This one was probably the best. The Juicy Lucy. I think you can just see how... And it's just like the grease and cheese is coming out as you press it, and it turned out absolutely great. I definitely am going to do this one again... I think I'll start my diet next week. Have a good one and keep on griddling!