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The Right Stuff
A thick, juicy burger has always been a thing of beauty, but these stuffed varieties prove that it’s what’s on the inside that counts.
Bub’s Burgers and Ice Cream
The Hangover Stuffed Burger
Ground chuck—or Bub’s leaner option, ground elk—is molded around cheddar cheese and bacon; topped with more cheddar, grilled ham, and an egg over easy. Served on a buttered, toasted bun, this behemoth will cure what ails you.
210 W. Main St., Carmel, 706-2827, bubsburgersandicecream.com.
Signature Stuffed Hamburger
An 8-ounce Black Angus burger gets crammed with a choice of cheddar, Swiss, pepper Jack, provolone, or American cheese. Optional add-ons include mushrooms, bacon, onions, jalapeños, and red and green peppers. “I made this one at home on the grill,” says owner Dennis Beikman. “My friends loved it so much that when I opened the restaurant, I put it on the menu.”
5209 E. Thompson Rd., 757-8626, tjskitchenindy.com.
Indianapolis Colts Grille
A chunk of cheddar cheese melts into the core of a succulent half-pound of ground beef topped with Gouda and Swiss. Surprisingly easy to handle, the meat puck nestles inside a light and airy Italian bun from a Chicago bakery.
110 W. Washington St., 631-2007, indianapoliscoltsgrille.com.
The Sinking Ship
A two-thirds–pound patty of ground corned-beef brisket is stuffed with (1) sauerkraut and Swiss cheese and topped with Thousand Island dressing for an intensely German flavor. Keeping all of that goodness together: a thick marbled-rye bun.
4923 N. College Ave., 920-7999, thesinkingship.com.
Photos by Tony Valainis.
This article originally appeared in the April 2012 issue.