Stuffed Burgers “These things must be done delicately or you hurt the spell”


One of my favorite things to eat is a burger from a local restaurant in a cute little beach town near us. It’s at The Buck Burger And Brew in St. Joseph, Michigan. This is not just any burger, my burger at The Buck is called the Stuffed Mexican! If you are ever there or traveling through, then you need to stop in and order one of these. They have a nice selection of burgers and a make your own style list of options so you can create your own personal burger masterpiece. My husband likes the Farmhouse topped with an egg or a build your own, I have a friend who has to have her hands on a Thornburger topped with a cranberry-jalapeno jam. But back to my favorite: The Stuffed Mexican! It’s a 7 oz burger stuffed with habanero jack cheese, topped with more cheese, sliced jalapeno’s, house made guacamole and lettuce and tomato. I prefer to pair it with their house made chips and dip them in a little ranch. Whoa, it’s a mouthful of sassy flavors and dripping goodness down your eager paws. When I eat it, I want to pop on into the kitchen there and hug whoever made my beloved burger just for me. Crazy Burger Lady is in the kitchen security please! Maybe it should be called The Stuffed White Girl, because after I eat it and we leave, I am stuffed to the max and just want to take a nap. I recommend wearing pants with a little stretch to them!

I seriously think about making the 30 minute drive to The Buck to get my fix on my Stuffed Mexican at least a couple of times each week. It’s like a spell comes over me and the car just drives itself to St. Joe and the burger just appears in front of me. It’s not good. I’ve got a minor addiction, I know. So I’ve been thinking that I need to just make my own, that way I can still enjoy the burger without having to drive all the way there when my craving takes over! So that’s how this little recipe happened.

If you don’t recognize the quote in my title, it is from my favorite movie The Wizard of Oz. The wicked witch of the West is saying this to Dorothy as she plots how she is going to kill Dorothy in order to get her green pointy fingers on those coveted ruby slippers. If you don’t know already, I’m a huge Oz fan. I’ve loved it since I was a little girl and watched it with my mom. It was probably on TV during tornado season in IL. Our girls have all gone through phases where they latch on to a movie and want to watch it over and over and over. To the point that you can barely stand to watch the movie any more because you’ve seen it so many times. With our oldest, it was Finding Nemo. She loved that movie so much. With our second daughter, it was Toy Story which we all still love and yes, I cry every time I see the third one. Now, with our youngest, she’s been on a Wizard of Oz kick for months. She just loves this movie. She is not scared of the witch or the flying monkeys that would scare a lot of kids. Nope, ours cackles and requests to watch it again and again. She’s already planning out our Oz themed Halloween costumes for my friend’s annual Halloween party which my friend hasn’t even planned or thought about yet. We’ve got 9 months to get this done and she’s got my timeline booked! I do love the movie, but I’m not pushing this on her. This fascination of the movie has come all on her own and I can’t help but love it! I often throw in little Oz lines here and there and the girls pick up on it. This one, “These things must be done delicately or you hurt the spell” speaks to me about this recipe. Take your time, make your burgers carefully and get all your toppings and guacamole ready so you can prepare to be under the spell of the Stuffed Burger!

Stuffed Burgers: Enough for 6 Burgers



2 lbs of lean ground beef

2 TBS steak seasoning

Sliced or shredded habanero, jalepeno, pepper jack cheese, or cheddar cheese (or a combination of whatever you like)

Sliced Jalepenos



Tomato slices

Guacamole (click here for that recipe)

Hamburger Buns



Combine meat and steak seasoning in a large bowl and work with clean hands so that seasoning is mixed well, but try not to over handle the meat.


If using sliced cheese, cut or tear it up into small pieces. I used a combo of sharp cheddar and pepper jack.


Form large patties, about the size of your hand or larger. Remember they kind of shrink up when they cook. Flatten the patty out a little, but not too much.



Place cheese in the center of the patty for the “stuffing”


Get more meat and create a second smaller patty to act as a “cover” for your cheese.


Carefully flatten and smoosh the two patties together around the edge to seal up the cheese inside.


Repeat with remaining meat and cheese until all your patties are made. Place on Wax paper or parchment paper on a tray and place in freezer for at least 30 minutes.


In the meantime, make your guacamole. Click here for the recipe.

Slice your tomato, lettuce, get your sliced jalepeno’s out, and fry up your bacon if using bacon. The Stuffed Mexican Burger at The Buck does not have bacon, but I added it to mine.


Since it was in single digits outside and our grill was hidden by snow, I grilled these burgers inside the house on my flat griddle. They still taste great, but I prefer to grill outside mostly because of the mess it makes in my kitchen when I “grill” inside.

Get your pan nice and hot and sear the outside of the burger then lower the heat a little and cook burger for a few more minutes until it is done. I did the little steam trick I’ve learned on Diners Drive Ins and Dives where you drop a little water around the patty and then cover the patty with a heat safe bowl to kind of steam the burger to keep it moist. It works well, but you have to be careful and handle the bowl with tongs. It’s ok if a little of the cheese sneaks out of it’s cover.



Warm your oven and warm up those buns!


Add sliced cheese to the top of the patty’s near the end of the cooking time.


Remove from grill and assemble your burgers. For my version of the stuffed mexican, I added Guacamole, jalapeno’s, bacon, lettuce and tomato to the burger.


Oh, yes – it’s so good!






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