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How to Make Hamburger Stuffing for Thanksgiving – Recipe

November 14, 2016
2 min. read


It’s unavoidable – the classic flavors of Thanksgiving are headed soon to a home near you! In just a few short weeks, dinner tables across the country will be filled with seemingly endless selections of pumpkin or pecan-inspired desserts, cranberry sauces, herb-infused stuffings and side dishes, and savory selections of turkey and gravy.

If you’re mostly excited for fall’s favorite meal, but still lamenting the end of summer grilling season (only 7 more months to go!)… Or if you’re looking for ways to switch it up this year, without losing the nostalgia of your favorite traditions… We have the perfect recipe for you!

Using Schweid & Sons ground beef and Martin’s Potato Rolls (which go together great for burgers, by the way) combined with a few of your traditional stuffing elements (onions, sage, etc.) you get the best of both worlds. Look through our step-by-step guide with photos, then click the link at the bottom to try out the full recipe.

Hamburger Stuffing Recipe


This recipe uses Schweid & Sons Butcher’s Blend Ground Beef to get that perfect burger flavor. The ground beef is cooked together with Spanish onions, beef broth, garlic, sage, and pepper for extra flavor, then mixed together with pieces of Martin’s Sandwich Potato Rolls to achieve the perfect stuffing consistency.


  1. Heat oven to 350°F.
  2. In a small sauce pan add half the Spanish onions and all the broth and water. Bring to a boil and cook around 10-15 minutes or until onions are nice and soft. Mash onions into fine pieces.
  3. In a frying pan brown ground beef with the other half of the onion. Drain about half of the fat. Add garlic, sage, and pepper.
  4. In a large bowl add beef mixture, vegetable liquid, egg, and torn pieces of Martin’s Sandwich Potato Rolls. Mix until combined. If too dry you might need to add a little more water or you can use beef broth.
  5. Pour mixture into a casserole dish and bake for 30 minutes or until nice and brown.Note: If stuffing in a turkey instead, make sure to use a meat thermometer to check the internal temperature (~ 165 degrees F is recommended safe by the USDA for poultry).

For full printable recipe and ingredients list, go to:

hamburger-stuffing slicing-turkey3 turkey-stuffing-wgravy

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