Stuffed Burgers

• 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

Ingredients for 5 servings (850 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat 2 tbsp olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until garlic is golden.

   Stovetop
2. 2

   Combine cheeses, bacon, cooked onion and garlic, and butter. Set aside.

3. 3

   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).

   Grill or barbecue
4. 4

   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).

   Grill or barbecue
5. 5

   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.