Beck’s Stuffed Burgers

* Note: The mayonnaise is store bought and is KRAFT Garlic and Herb mayonnaise.

1. Put the first 9 ingredients into a bowl and mix with your hands. Use cold hamburger meat for this part and mix well but do not over handle.

2. Set bowl aside for about 10 minutes to let the meat mixture warm.

3. Divide meat into 12 even parts.

4. Take one part of the meat and flatten into a patty just slightly larger than you desire the finished size to be.

5. Make a small indentation into the center of the patty and extending to about 1/2 inch away from the edge all the way around. Set aside and repeat step 4 and this step five more times for a total of 6 patties.

6. Spoon a heaping tablespoon of the spinach artichoke spread into each indentation on the six patties.

7. Repeat step 4, six more times with the remaining meat mixture and place each completed patty on top of one with the spread.

8. As if you are pressing the pie crust to a plate or pressing ravioli dough together, press the hamburger meat patties together around the edges taking care to seal them. (I have a friend who calls these “exploding” burgers because she didn’t seal the meat the first time but she said it didn’t effect the taste and she’s made them since, repeatedly without issue.)

9. Once all are sealed, put onto hot grill to cook through until they reach your desired level of doneness. Do NOT press these down as they cook or you will break the seal that keeps the spread in. Cook through and remove to a plate to rest.

10. While burgers are resting, open rolls and put insides down on the hot grill to warm/brown them. Note, on my grill, this takes less than 1 minute to avoid burning.

11. Spread 1 Tablespoon of garlic herb mayonnaise (or your favorite condiment if you don’t have this) on each roll and add a burger. Serve hot.

Optional toppings that have worked well (and please add to this list in the comments if you try others):
– Fresh sliced, raw: tomato, onion and lettuce leaf.
– Ketchup
– 1 slice colby/cheddar cheese