Stufz Bastille Burger Recipe

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Filled with Cabernet, sweet onions, garlic, mushrooms and blue cheese!
Last week Dave Hanson from “Stufz Ultimate Burger” sent us one of his burger stuffers. Which we thought was really cool because I had been looking at this very same unit for a few weeks now. I gave Dave a call and we talked about his stuffer and some of his ideas. We are going to have to try lots of our own. I think the ones he has in mind for kids are great ideas that will be a big hit with the little kids and some of us bigger kids. For example, his inside out meat ball where you put the spaghetti inside the burger.
So, we got to thinking about flavors that we really like. How about a good Cabernet mixed into the meat and blue cheese? Good Stufz. Can you put that in a burger? Absolutely!! Then, add some sweet onion, garlic and mushrooms sautéed with a little bacon. We are truly headed for a delicious experience.
Here’s what we came up with. A 2 inch Stufz burger, weighing in at a little over a half pound after stuffing served up on a french roll with homemade smoked garlic mayo, piled high with fresh lettuce and tomato. Most Excellent.

Prep time:
Cook time:
Servings: 2 burgers


Cost per serving $2.76 view details
  • 1 lb. ground beef (we like a 80/20 mix for burgers)
  • ¼ c. Cabernet type wine (Merlot would work, too.)
  • 1 Tbsp. coarse ground garlic
  • 1 tsp. coarse ground black pepper
  • ½ tsp. Country Bob’s Seasoning Salt
  • Stuffing
  • 1 c. slivered red sweet onion (Patti used a potato peeler)
  • 1 c. mushrooms, thin sliced
  • ½ c. garlic, thin sliced
  • 3-4 pieces of bacon, chopped
  • 2 Tbsp. Cabernet wine


  1. Stuffing Mix
  2. Add your onions, garlic, mushrooms, bacon and wine to a skillet. (We like cast iron) Cook until just soft and set aside.
  3. Form the pocket and fill the top with your meat
  4. Filling the first few times can be a little tricky. Too much stuffing or meat and/or too much pressure, you’ll end up blowing it out the sides.
  5. So, add your filling to the pocket. Be sure not to overfill by going above the sides. Keep the sides clear of any filling so you get a good bond with the top piece.
  6. I put in as much blue cheese and filling as we could without going over the top.
  7. These burgers were ½ pounders and you can make them smaller by cutting back on the meat. But why, these were perfect. The key I found was to take the amount of meat you want for a patty then take 1/3 of it out for the top.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 549g
Recipe makes 2 servings
Calories 1008  
Calories from Fat 619 61%
Total Fat 68.68g 86%
Saturated Fat 24.61g 98%
Trans Fat 0.0g  
Cholesterol 235mg 78%
Sodium 939mg 39%
Potassium 1110mg 32%
Total Carbs 34.69g 9%
Dietary Fiber 3.1g 10%
Sugars 7.32g 5%
Protein 53.93g 86%
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