You saw it on your tv, now shove it in your face. This is the burger that earned our grilling cabal the title of
Chicago’s Best Stuffed Burgers.

The Setup

- 1 lb ground beef
- 1/2 c cup chopped peanuts
- 1/4 lb smoked gouda, cubed
- 2 cups white sugar
- 1 cup packed brown sugar
- 1 cup corn syrup
- 1 cup evaporated milk (optional)
- 1 pint heavy whipping cream
- 1 cup butter
- 1 1/4 teaspoons vanilla extract
- 6 slices vanilla apples per burger (recipe follows)

Cooking

Vanilla Apples

1. Add a tablespoon of butter to a sauté pan, add apple slice to butter, then add ½ tsp of cinnamon. Saute until apple is tender, then add a ½ tsp of vanilla and mix with apples

Caramel

1. Grease a 12×15 inch pan.

2. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.

3. Stir in the vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled, cut into squares. You’ll need about 1/4 c for re-melting and incorporation into the burgers. The rest? Caramel-eating contest.

Assembling the Octoburger

1. Combine beef and smoked gouda with 1/4 c of melted caramel. Shape into patties.

2. Encrust patties on both sides with chopped peanuts.

3. Sear on the grill (2-3 min per side over med-hi to high heat) and finish in a 450 degree oven, until desired temperature is achieved.