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I had this idea when I was younger working at a pizza place and had lots of extra dough every day. The idea is to stuff more ingredients in then you'd be able to with a regular burger (though I didn't really take full advantage of that here), and keep everything contained in the "bun".

This recipe involved ground chicken mixed with fresh cut parsley, thyme, rosemary, and some random chicken seasoning mix (idk what all was in it, garlic and all that good shit), then I also mixed chunks of feta cheese in.

Made the dough from scratch, popped it in the freezer so it would be easier to work with (otherwise it tears easily). Rolled out the dough, threw the patties on the dough, stuffed it with Gouda, a Mexican blend cheddar cheese with subtle taco seasoning, parmesan, pepper jack, Munster.

The burgers were then dunked in 5 cheese Italian spaghetti sauce, which complimented it quite well. Instantly became one of my wife's favorites (but failed to dethrone my specialty slow-cooked chili)

I had this idea when I was younger working at a pizza place and had lots of extra dough every day. The idea is to stuff more ingredients in then you'd be able to with a regular burger (though I didn't really take full advantage of that here), and keep everything contained in the "bun". This recipe involved ground chicken mixed with fresh cut parsley, thyme, rosemary, and some random chicken seasoning mix (idk what all was in it, garlic and all that good shit), then I also mixed chunks of feta cheese in. Made the dough from scratch, popped it in the freezer so it would be easier to work with (otherwise it tears easily). Rolled out the dough, threw the patties on the dough, stuffed it with Gouda, a Mexican blend cheddar cheese with subtle taco seasoning, parmesan, pepper jack, Munster. The burgers were then dunked in 5 cheese Italian spaghetti sauce, which complimented it quite well. Instantly became one of my wife's favorites (but failed to dethrone my specialty slow-cooked chili)

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[–] [deleted] • 1 pt

Looks like the kind of thing you eat after a long midnight shift, get in your jammies with a happy tummy, crawl in bed and wake up twelve hours later. Yummy.

[–] • 1 pt

Drive-in burger joint in my home town has a "cheesewheel", which is a burger with cheese dipped in batter and deep fried.

Did you bake yours, like a calzone?

Ever eat cornish pastys/german/russian bierocks? They're buns stuffed with seasoned ground beef ~ I like mine with kraut as well. They're another sorta similar idea.

[–] • 0 pt (edited )

Drive-in burger joint in my home town has a "cheesewheel", which is a burger with cheese dipped in batter and deep fried.

My gosh that sounds amazing. I haven't actually worked much with frying foods but it's been on my to do list for a long while. Mainly just the thought of working with all that oil sounds like a pain in the ass, and I'm also not sure which oils would be best (I know canola is what most people use for high heat, and I don't touch any seed oils, or palm oil, or any of that other garbage)

Yes I bake it like a calzone, haven't heard of the things you mentioned but I'm ALWAYS looking for new leads. I fucking love cooking. There are really few things that can instantly boost morale and make for a great night than a good beer accompanied by some really fucking good food. Don't be surprised if you get a shout-out on my next culinary ambition (assuming it turns out okay). I am in a bit of a dry spell for ideas so I'll probably look into this for the end of the week.

[–] • 1 pt

Glad to help. I homebrew beer (and wine, and cider, and mead...) too, so I know how you feel. Sadly, lost my sense of smell over a few years, kinda rips the joy of food and drink right out of life. If you want to get a sense of it, just pinch your nose while eating/drinking sometime and notice how flat and bland it gets.

[–] • 1 pt

Good job!

I also like to be creative and always try to combine different matching ingredients.

[–] • 0 pt

looks like a pastie to me