Stuffed Burgers


Hey Everyone!

This is Christopher Wiehl (Sara’s fiance) coming at you today with a new segment to the site called, “I think I know what I’m doing”. This segment is of the things I do, either cooking or crafting, that I’m taking a stab at and it might come out great, or horrible. Basically, I do the messing up for you!

This week Sara and I had some friends over for some Hamburgers. I didn’t want to serve them plain basic burgers, so I stuffed em up!

Whatcha Need:

1lbs Hamburger: 85%-15%

Burger Meat
5 strips of Bacon (or however much)

1 Onion
1 Bell Pepper

Pepper Onion
1 Cup (or so) Shredded Mild Cheddar Cheese
1 Package of American Single Cheese
Package of Hamburger Buns

Weber Chicago Steak seasoning


Fixings (ketchup, mayo, whateva)


1. Preheat your oven to 400degrees

2. Lay your bacon out on a baking sheet (with raised edges) (you can also put aluminum foil for easy clean up).


3. When the oven is heated, throw in the bacon for about 9 minutes

While you are waiting for the bacon to cook, you can do some other preparation.

4. Cut the peppers and onions into small cubes to put in the burgers


5. Weigh out the ground beef to make balls of 1/4-1/3 lbs of burger.


6. Take the balls of meat and cut them into two even pieces.

7. Cut some sheets of parchment / wax paper into squares to help with the pressing of the burgers

8. Take a half of the meat and put it in between two pieces of parchment paper and flatten with hand or rolling pin. Do the same with the other side.


9. Take the bacon and break it into small pieces and place on one-half. Put onions, peppers, and cheese on top.IMG_20150720_165206

10. Take the other half of meat and put on top of the filled piece and push edges closed. Flip over the burger and form with hands into a nice patty.


11. Don’t forget to put seasoning on it!

12. Start your grill. Grill the patties over the flame for about 4-5 minutes then flip and cook for 2. Add cheese and put to the side of the grill.


13. Grill your buns if you wish.



That is it guys. Check out the video below on a visual look on how to make these awesome patties! I cannot wait to make more!

Christopher Wiehl


The best ever {Strawberry Jam}

Last weekend we finally made it to the U-Pick strawberry farm just in time to pick {the very last strawberries}. We’ve been so busy this summer, but I was determined to get there before the strawberry picking “season” came to an end. We made it just in time, it was like playing “Where’s Waldo” … I wasn’t leaving empty handed!

I’ve been trying to come up will all different ways to use our fresh picked strawberries and decided to give homemade jam a try. It was pretty easy and tasted amazing!!

The best ever *Strawberry Jam*

  • 4 cups of freshly picked strawberries
  • 4 cups of white sugar
  • 1/4 cup lemon juice
  • Mix the sugar and lemon juice in a large saucepan on low heat until it melts and gets bubbly.IMG_20150705_154304878
    Cut up the strawberries into little chunks so it’s easier to boil down.
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  • Next, mix in the chunks of strawberries with the sugar and lemon juice. Make sure to stir frequently.
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  • Meanwhile, bring the jars to a boil in a big pot to get them ready for the hot jam and canning process.
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  • After the strawberry mixture has boiled for about 25-30 minutes or until it reaches 220 degrees, check to see if it sticks to the spatula without falling right off and has a jelly consistency. If it does, then it’s ready to be put into jars.
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  • Make sure to leave about 1/2 inch at the top of each jar to allow enough air to escape during the canning process.
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  • Bring the jars back to a boil in the pot for about 5 more minutes. You will begin to see the air bubbles come out of the top.

Allow the jars to cool completely for a couple of hours. You can check the seal on the jars by first seeing if the indent on the top is pushed in. Secondly, you can unscrew the jar lid and carefully lift up on the disc. If that does not come off, they’re sealed. Once the jars and jelly are set you can refrigerate or freeze & Enjoy!

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