Memorial Day Burgers

Memorial Day is one of the most popular days for summer barbecuing in America, and whether you’re taking a weekend trip with friends, or hosting a staycation with family, you might find yourself pondering what to bring to the table. If you do, consider trying one of our favorite stuffed hamburger recipes. Step outside the realm of traditional burgers, and add some additional ingredients to your pressed patty!

The following recipe yields 8 juicy, cheesy, stuffed burgers that are sure to impress your guests.

Spicy Jalapeño Cream Cheese Burgers

Before creating these delicious burgers, make sure to allow enough time for the cream cheese to become room temperature, and soften – about 30 minutes.

Jalapeño Cream Cheese Ingredients:

  • 5 medium jalapeños
  • 2 8 ounce packages cream cheese, softened

Cream Cheese Directions:

  • Cut jalapeños in half, remove seeds and finely chop
  • In a medium bowl, combine softened cream cheese and jalapeños
  • Stir mixture until well-combined, and set aside

Burger Ingredients

  • 2 pounds ground beef, we’d suggest 80% lean and 20% fat
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 8 hamburger buns
  • Olive oil

Burger Directions

  • Fill grill with Cowboy Hardwood Lump Charcoal and light
  • Divide ground beef into 16 even portions and press each portion into a 1/4 thick patty
  • Season both sides of the patties with salt and pepper
  • Using a spoon, scoop about 2 tablespoons of the cream cheese mixture, and place onto the middle of half of the patties
  • Top each of the cream cheesed patties with the remaining 8 patties, and press the edges together to seal
  • Once coals are ashed over, place the burgers on the grill grate (depending on the size of your grill you might have to cook the patties in batches)
  • Cook for approximately 6-8 minutes per side, flip and cook for another 6-8 minutes
  • If you prefer a toasted bun, place them on the indirect heat side of the grill until lightly toasted (about 2-3 minutes)
  • Serve up your stuffed burgers with your favorite toppings and sides!


Want more stuffed burger ideas? Here are three more delicious fillings to try! Just remember to allow approximately 30 minutes for the cream cheese to become room temperature and soften.

Bacon Blue Cheese Filling

  • 1 8 ounce package cream cheese, softened
  • 1/2 cup crumbled blue cheese
  • 1/2 cup crumbled bacon bits

Garlic Cream Cheese Filling

  • 1 8 ounce package cream cheese, softened
  • 10 tablespoons minced garlic

Herb & Cheese Filling

  • 4 tablespoons cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon dried rosemary, crushed
  • 4 tablespoons fresh parsley, minced
  • 1 tablespoon Dijon mustard
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    Grilled Cheese Goodness

    Earlier this week, we shared a few tips for crafting the perfect grilled sandwich creation. And as we explored the realm of all things sandwich related, we also experimented with one of our favorite classics: grilled cheese. And naturally, we thought it deserved a post of it’s own.

    While its primary ingredient defines this delectable comfort food – melty, gooey and delicious cheese – a few accents and some creativity can take this timeless sandwich to a whole other level.

    Our first spin on the classic grilled cheese involves the aromatic flavors of fresh basil pesto, mixed with juicy tomato and Havarti cheese. Need we say more?

    Pesto Tomato Grilled Cheese Sandwich
    Classic Basil Pesto Ingredients

    • 4 cups fresh basil leaves (from about 3 large bunches)
    • 1/2 cup olive oil
    • 1/3 cup pine nuts
    • 2 garlic cloves
    • 1/2 cup freshly grated Parmesan cheese
    • 1 teaspoon coarse kosher salt

    Pesto Directions

    • Combine basil, olive oil, pine nuts and garlic cloves in blender or food processor
    • Blend contents until a paste forms, which may require stopping intermittently to push down basil that has gathered around the edges
    • Add parmesan cheese and salt to mixture and blend until smooth
    • Transfer to small bowl, and set aside for now – this pesto can be made up to one day in advance. Just drizzle pesto with olive oil, cover with plastic wrap or tin foil and chill

    Pesto Tomato Grilled Cheese Sandwich Ingredients

    • 2 tablespoons unsalted butter
    • 2 tablespoons basil pesto
    • 2 slices artisan bread, your choice
    • 2 slices of Havarti cheese
    • 3 thin slices of tomato

    Sandwich Directions

    • Fill grill with Cowboy Hardwood Lump charcoal and light
    • Spread pesto on one side of each slice of bread
    • Place cheese and tomato slices in between the pesto-covered sides of bread
    • Melt butter in a small cup
    • Paint exterior faces of bread with butter and place on the grill over medium-direct heat
    • Cook sandwich for 3-5 minutes, flipping once
    • Remove from grill and enjoy!


    Crisp apple and crunchy bacon intertwine with melty, delicious cheddar for a sweet yet savory treat rendition of the grilled cheese.

    Grilled Bacon Apple Cheddar Sandwich
    Roasted Red Onion Mayo Ingredients

    • 1 medium red onion
    • 2 teaspoons olive oil
    • 1 cup mayonnaise
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    Mayo Directions

    • Preheat oven to 375 degrees
    • Chop red onion into small pieces
    • In a medium bowl, toss onion, olive oil salt and pepper
    • Transfer contents to a small rimmed baking sheet, and place in oven
    • Stirring occasionally, roast the onion for 25-30 minutes, or until the onion is very soft
    • Remove baking sheet from the oven and allow to cool
    • Transfer contents to a food processor and blend until finely chopped
    • Add mayonnaise to food processor and pulse until smooth

    Bacon Apple Cheddar Sandwich Ingredients

    • 2 slices of 1/2-inch-thick sourdough or multigrain bread
    • 4 slices of thick cut bacon
    • 4 slices of cheddar cheese
    • 1/2 green apple
    • Red roasted onion mayo
    • 2 tablespoons of butter

    Sandwich Directions

    • Place bacon slices in a skillet over medium heat
    • Cook to desired crispiness, flipping occasionally
    • Remove skillet from heat, and place bacon on a paper towel-layered plate to cool
    • After removing the seeds and core, cut apple into thin slices
    • Fill grill with Cowboy Hardwood Lump charcoal and light
    • On one slice of bread, spread a tablespoon of roasted red onion mayo and top with 2 slices of cheese, apple slices and bacon
    • Place another layer of 2 cheese slices on top of bacon and apple, and top with another slice of roasted red onion mayo-covered bread
    • Melt butter in a small cup
    • Paint exterior faces of bread with butter and place on the grill over medium-direct heat
    • Grill sandwich for 4-5 minutes, flipping once
    • Remove from grill, slice in half and enjoy
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      Grilled Guide to All Things Sandwiches

      If you’re growing tired of the basic cold-cut sandwich, it might be time to add some grilled goodness to your routine. Remember, a sandwich isn’t limited to lifeless deli meats and sliced cheese, and can be the perfect platform for melding a grilled trifecta of meat, cheese and veggies. And of course, you shouldn’t neglect the bread that holds it all together.

      When crafting a masterful sandwich creation on the grill, here are a few tips to keep in mind. Do you have any tips or tricks of your own for making the perfect grilled sandwich? Please share them for a chance be featured on the Roundup! You can send your recipes and photos to

      Marinate Your Meat Whether you opt for grilled chicken breast, a juicy steak or any meat in between, meat is always better hot off the grill. But there is also an art to stepping outside of the realm of pre-sliced deli meat, and the best grilled sandwich meats soak in a delicious marinade before they meet the heat. Below we have a Simple Steak Marinade and Quick Chicken Marinade that will result in fragrant and flavorful meat.

      Simple Steak Marinade

      30 minutes-overnight

      • 1/4 cup soy sauce
      • 2 tablespoons Worcestershire sauce
      • 3 tablespoons garlic, minced
      • 1 teaspoon garlic powder
      • 1/2 teaspoon onion powder

      Quick Chicken Marinade

      20-30 minutes (maximum)

      • 1 teaspoon onion powder
      • 1 teaspoon garlic powder
      • 1 teaspoon dried oregano
      • 1 teaspoon salt
      • 3/4 teaspoon ground black pepper
      • 2 tablespoons olive oil
      • 1/3 cup white wine

      For each marinade, combine all ingredients in a shallow bowl before adding the meat. Cover with a plate or plastic wrap, and allow to marinate for allotted time.

      Grill Your Veggies Grilled vegetables are real competitors in the sandwich game, and onions and peppers make it to the top of our list. These tasty vegetables pair amazingly with zesty chicken, tender flank steaks, or stand equally as delicious as the main event in your sandwich.

      After slicing your vegetables, be sure to coat them in a light layer of oil before grilling. You can use a mixture of your favorite herbs and spices and either melted butter or olive oil to lock in flavor and ensure that the vegetables don’t stick to the grill.

      Get Creative With Your Bread Choice Bread is the staple that (literally) holds your sandwich together, and can make or break your sandwich. While traditional hoagie rolls are a classic choice, allow yourself to think outside of the box and experiment with something new. Lightly oiled focaccia bread or a ciabatta roll sprinkled with your favorite herbs are both delicious options, or a grilled croissant can be the perfect way to blanket your fillings. If you’re looking for a lighter choice, consider enveloping your ingredients in a piece of flat bread from the grill.

      Choose Your Cheese With Care There is an endless variety of delicious cheeses to choose from, but some pair better than others, depending on the situation. When selecting the appropriate cheese choice, you want something that will be the right texture and flavor to compliment the rest of your sandwich. For example, the generally mild character of Swiss can complement a bolder meat flavor, while the sharpness of cheddar enhances the smoky undertones of a grilled steak. Pepper jack pairs exceptionally well with grilled chicken breast and crisp, crunchy vegetables.

      If you’re going to combine several cheeses, try matching up cheeses with similar firmness. Whether its cheddar and pepper jack, or Gouda and Swiss, pairing cheeses with similar consistencies ensures that they melt and meld together at the same pace.

      Put It All Together Don’t forget to grab a handful of napkins, because a hot and juicy grilled sandwich can get a little messy!

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        Mothers’ Day French Toast

        Being a mom is one of the most challenging jobs in the world, and whether she’s the woman that raised you or the mother of your own children, this Sunday is the day to honor her with something special. We’d suggest breakfast in bed!

        We’ve got a great recipe for Grilled French Toast Kebabs that are a real labor of love. These tasty treats are enveloped in a beautiful buttermilk batter before being grilled to golden perfection. But don’t wait until the last minute to prepare her something special – these delectable Grilled French Toast Kebabs are best when preparation begins the night before. So grab the brioche and buttermilk, and let’s get cookin’!

        Grilled French Toast Kebabs


        • 12 inch brioche loaf
        • 1 1/2 cups buttermilk
        • 4 large eggs
        • 4 tablespoons unsalted butter, melted
        • 2 tablespoons sugar
        • 1/2 teaspoon cinnamon
        • Cooking spray
        • 1/2 teaspoon salt
        • Maple syrup
        • Powdered sugar, optional
        • Ten 12-inch metal skewers


        • The night before, slice your brioche loaf (discarding the ends) into 1-inch cubes
        • Leave the bread cubes out overnight and uncovered to dry out
        • The next morning, fill your grill with Cowboy Hardwood Lump Charcoal and light
        • While the grill is heating up, whisk together the buttermilk, eggs, melted butter, sugar, cinnamon and salt in a medium bowl
        • Soak the bread cubes in the buttermilk mixture for about 3 minutes, don’t let the cubes get too soggy
        • Slide about 8 cubes onto each skewer, making sure they’re evenly spaced out
        • Spray a large piece of aluminum foil on one side with non-stick cooking spray and place it on the grill, leaving the sprayed side up
        • Place the skewers on the foil in a single layer, leaving about 1/2 inch between each skewer (you might have to grill them in separate batches depending on how large your grill is)
        • Be sure to turn the skewers several times while cooking, approximately 5 to 7 minutes or until the bread is golden brown and caramelized
        • Remove skewers from the grill, dust with powdered sugar and serve with warm maple syrup….and don’t forget the flowers!
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          Cinco de Mayo and Taco Tuesday

          Cinco de Mayo falls on Taco Tuesday this year which is why we’ve pulled together one of our favorite grilled chicken taco recipes in honor of the festivities. The vibrant flavors of Mexico erupt in this mouth-watering recipe, where traditional spiced chicken meets pumpkin-seed salsa in an award-worthy combination. Take a moment to fire up the grill, kick up the heat and prepare your palate for a taste of Mexico.

          Kickin’ Chicken Tacos


          • 1 medium onion
          • 2 cloves of garlic
          • 1 pound of boneless, skinless chicken thighs
          • 1 tablespoon vegetable oil
          • 1 teaspoon salt
          • 1/2 teaspoon black pepper
          • 8 corn tortillas
          • 1 large avocado
          • 2 limes
          • Tomatillo salsa verde
          • Cilantro


          • Fill grill with Cowboy Hardwood Lump Charcoal and light
          • Keeping the root intact, cut onion into wedges
          • Finely chop garlic and combine with oil, salt and pepper in a medium bowl
          • Toss chicken and onion in the mixture
          • Once coals have ashed over, place chicken and onion on the grill and cook approximately 4 minutes per side (internal temperature of chicken should be 165 degrees)
          • Remove chicken and onion from grill and let chicken cool for about 5 minutes
          • While the chicken is cooling, cut limes into slices and dice the avocado and grilled onion
          • Once cool enough to handle, cut chicken into slices
          • Add chicken and avocado to each tortilla and top with diced onions, cilantro and a spoonful of tomatillo salsa verde (or the spiced pumpkin-seed salsa below)
          • Garnish with a lime wedge

          If you’re looking for a taco topping with a little more flare, consider mixing up our spiced pumpkin-seed salsa instead.

          Spiced Pumpkin-Seed Salsa


          • 1 tablespoon fresh Serrano chilies
          • 2 cloves of garlic
          • 1 teaspoon ground cumin
          • 1/2 teaspoon salt
          • 1 1/3 cups raw green (hulled) pumpkin seeds
          • 1/2 cup vegetable oil
          • 2 cups cilantro
          • 1 1/2 cups water


          • Finely chop garlic and Serrano chilies – including seeds
          • Add 2 tablespoons of oil to a 10-inch heavy skillet and preheat on the stovetop over medium-high heat
          • Add chili, garlic, cumin and pumpkin seeds to skillet and cook for 4-5 minutes, or until seeds start to pop
          • Using a slotted spoon, remove cooked pumpkin seeds
          • Reserve 3 tablespoons of cooked seeds for use later
          • Blend remaining cooked pumpkin seeds, oil, water, cilantro and salt until smooth
          • Use reserved seeds as garnish
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