1.5 lbs lean hamburger
2 tsp Brass Ring Medium, divided
1/2 cup bread crumbs - or BR Coating Mix
1 raw egg
In a bowl, combine hamburger, egg and bread crumbs. Sprinkle in the meat combination, half the Brass Ring Medium. If you use BR Coating Mix, you will not need to add the Medium
Make a large meatball (a little bigger than a squashball) and flatten on the counter. With your fingers, or a beer can, make a well in the centre and make a bowl, pushing down the middle while building up the sides.
Fill with filling (today we used crumbled feta cheese, a tsp of sour cream, a dollop of yellow mustard and chopped pickles).
Make a small meatball (about the size of a ping pong ball) and flatten. Place on top of the filled burger and join the edges, leaving no gaps.
As a rub, sprinkle the remaining BR Medium, or alternatively, Brass Ring Steak Spice. Let sit in fridge for 20 mins. Fry in skillet on stove or on the barbeque for 6 mins each side or until thoroughly cooked, top with cheese if preferred.