Stufz Burgers Leaking

Discussion in 'Grilling Beef' started by vision, Jan 7, 2012.

  1. What can be done to prevent stufz burgers from leaking?

    I need to make them with 8oz of ground. They always seem to leak and today the top shrank so much the middle came out from all sides.Should the seam be in the middle or towards the top? Should 2/3 of the meat be in the pocket?
  2. sprky

    sprky Master of the Pit OTBS Member

    Without pics it's hard too tell. May be filled too much, too close to edge, seams not tight, way too may variables. I have started wrapping mine in bacon and that seams to help.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The seam is on the top if done properly.

    Last edited: Jan 7, 2012
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    When you do the pressing of the bottom and sides, steal just a little of the meat from the sides and add to the top. When you take them out of the stuffer take them and pinch along the seams and put a small dimple in the top. It helps keep the top from mushrooming and pulling away from the seams 
    Last edited: Jan 7, 2012
  5. On this last batch the seam was on the top and I pinched the heck out of it. But in the second half of grilling the top and sides shrank back so it looked like a bottom with low walls that was wearing a hat on top.[​IMG]
  6. jeeplj

    jeeplj Fire Starter

    According to the guys I play poker with, these are the best burgers ever. I used a recipe posted here on the forum. This is the original recipe:

    I did at one ingredient:

    2 lbs. ground beef

     1/4 cup minced onion

     1 whole large egg

     2 tsp. chopped garlic

     2 tbsp. Worcestershire sauce

     1/2 tsp. ground black pepper

     1 tsp. salt

     1/4 tsp. nutmeg

    ** I add**  heavy whipping cream to the meat mixture. Trust me. I don’t have a measurement for the amount, but maybe around ½ cup plus. You don’t want it too wet, but add as much as you think will work.

    I stuff them with one slice of American cheese. It does not leak out as easily as other cheeses. 

    Mix all the ingredients together and form into patties smoke at 170 for one hour and finish up with a cabinet temp of 225 until the patties are around 170 degrees takes about 2 hours roughly I used hickory chips.

    Also I made my own burger press. Went to Home Depot and purchased a couple of 4" PVC couplers and used them to make the press.

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