by Tammy Taylor~
Tonight I’ll attempt a dish RancherMan & I enjoyed at a restaurant over the weekend called ‘Poor-Man’s Steak’. It was a thick 7″-8″ serving of hamburger stuffed with grilled onions & peppers along with melted cheese. It was served on a bed of fried potatoes with brown gravy drizzled over the whole shebangie. (a real man-pleasing meal, that’s for sure!) RancherMan has raved about it ever since. Let’s see how close I can come to that dish today.
Jump to Recipe
I’ll be using ground venison instead of hamburger, so I pulled the ground venison from the freezer last night to thaw in the fridge. Today with the venison thawed I rehydrated some dehydrated cubed potatoes by covering the cubes with water & allowing to rehydrate for about an hour. I’ve already got homemade broth in the fridge for making the gravy. I’ll thicken it with cornstarch.
When it’s time to pull the dish together I’ll make the stuffed meat using leftover chopped grilled onions, bell pepper & jalapeno & some shredded pepper jack cheese. While the meat’s cooking I’ll drain & fry the rehydrated cubed potatoes & then make gravy out of homemade broth. Let’s see how it all comes together:
It was absolutely delicious and RancherMan raved. I was disappointed though that in an effort to make sure my venison was well done, much of the shredded cheese inside melted away during cooking. So I thought next time I’d put a small cube of cheese in the middle instead of shredding the cheese, although RancherMan implores: “Don’t change a thing!”
One of my oh-so-smart FB friends suggested: “You have to seal the patties REALLY well. That, and sear them then steam them. The meat cooks quicker and the cheese tends to stay put better.” Maybe I’ll try that instead…
Anyway, here’s the recipe!
Poor-Man's Steak (ie: Stuffed Hamburger)
- 2 lbs ground meat (I used ground venison)
- Chopped onions/bell peppers to taste (I used about 1/2 cup total)
- Chopped jalapenos to taste (I used 3)
- 4 oz Shredded Cheese (I used pepper jack cheese)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
Grill the onions, bell peppers & jalapenos on a griddle coated with bacon grease & set aside.
Season ground beef with 1 teaspoon salt, 1/2 teaspoon of pepper & 1/2 teaspoon onion powder.
Separate the 2 lbs of ground meat into sections of just under 1/4 lb each, resulting in 10 halves (5 burgers).
Flatten meat sections & add the sauteed peppers & onions to the middle of half the patties. Add about 1-2 tablespoons shredded cheese on top of the sauteed veggies. (next time I may cube the cheese so it doesn't all melt & run off during cooking)
Fry each side until done - about 5-6 minutes each side.
Serve them on a bed of fried potatoes and ladle on brown gravy.
These burgers are thicker than normal so it takes a little longer to cook them. I cooked each side about 5-6 minutes so I could make sure it was well done all the way through.
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