Stuffed Burgers - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Stuffed Burgers

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Fourth of July is right around the corner, and what do we do on the Fourth that's really, really tasty? Eat burgers. Now you can practice eating burgers by trying out something a little different and "stuff."

Imagine biting into a juicy burger and finding a yummy surprise in the middle.

Jacob Anaya: "So you bite into it, you get a nice little gooey center."

That's the chef of OTC in Brickell describing a stuffed burger.

Jacob Anaya: "What's a stuffed burger? I guess it's the idea of getting the patty and then putting any type of flavors you wanna put in there. Maybe cheese, jalapeños, other types of meats, some type of fruit, whatever it may be."

Here they'll stuff you a mean burger with a side of deliciousness. Like "The New Mexican."

Jacob Anaya: "It's a burger that I kinda grew up eating in New Mexico. I was born and raised in Albuquerque. It's a variation of a new Mexican green chile, onion jam, cilantro aioli and sharp white cheddar cheese."

Or the chef's take on a Cuban sandwich, the "Flo-rider."

Jacob Anaya: "It's a variation of the flavors you have here in Miami, so we do a lechón, Swiss cheese, spicy yellow mayonnaise and it gets more Swiss cheese on top."

Plus check out the "Donald Duck," made with ground duck breast.

Jacob Anaya: "I do a mustard and fig chutney, and then it gets finished with one of my favorite cheeses."

Sounds like this place has their stuff together. And so does Meat Market in South Beach.

Sean Brasel: "We do all of our own butchery here, so we get a lot of meat scraps, so from there we started creating our own little flavors."

The chef here likes to make you salivate. I'm just saying.

Sean Brasel: "I know they make those expensive burger presses, but we don't buy those. We do everything by hand. We wanna keep it softer."

They'll make you a "Buffalo Stuffed Burger."

Sean Brasel: "So we have buffalo scraps for the buffalo tenderloin. The buffalo ribeye. So we created a buffalo smoked cheddar and chipotle."

You can also sink your teeth into this smoked short rib one.

Sean Brasel: "We actually cured and smoked this meat ahead of time, so it already has a little bit of that smoky flavor."

They'll stuff some bacon and caramelized onions for some extra smoky flavor, and if you're not satisfied...

Sean Brasel: "We always get wagyu scraps from our wagyu skirt steak, so we grind that stuff ourselves, save the wagyu fat, so we got a wagyu burger stuffed with mushrooms and truffles."

I bet now you're extra ready to stuff your face. I know I am.


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