United States

Stuffed Burgers

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

1 pound ground chuck (80/20 fat ratio)
4 slices crisp-cooked bacon, crumbled
4 slices pepper jack cheese, torn
¼ ea. large onion, finely diced
3 tbsp shredded Monterrey Jack cheese
Salt
Freshly-ground black pepper
2 cloves garlic, smashed and minced
Olive oil
3 tbsp unsalted butter
4 hamburger buns, split and toasted
Melted butter

Method

Heat 2 tbsp olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until garlic is golden.
Combine cheeses, bacon, cooked onion and garlic, and butter. Set aside.
Form meat into 8 equal patties. Make an indentation into the middle of each patty and place a dollop of cheese mixture into dent. Place 1 patty on top of each other, stuffing side down, and push down until patty is about ¾ inch thick. Set aside while you heat your trusty charcoal grill (not with that solvent stuff).
Brush patties with olive oil and season liberally on both sides with salt and freshly ground black pepper. Set down on grill and cook, turning often, until instant-read thermometer inserted into the meat, not the stuffing, reads desired temperature (at least 160°F).
Brush the cut side of each bun with melted butter. Place a patty on top of a bottom half of a bun and top with a top half of a bun. Serve warm.