1.5 lbs lean hamburger

2 tsp Brass Ring Medium, divided

1/2 cup bread crumbs - or BR Coating Mix

1 raw egg

preferred filling

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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

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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.

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Fill with filling (today we used crumbled feta cheese, a tsp of sour cream, a dollop of yellow mustard and chopped pickles).

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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.

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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.