RCI-MT.005.0022.001
Stuffed Burgers
Stuffed burgers are gaining popularity because you don't really know what you're gonna bite down on.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (80/20 fat ratio) ground chuck1 pound
- crisp-cooked bacon4 slicescrumbled
- pepper jack cheese4 slicestorn
- onion1/4 largefinely diced
- tbs shredded Monterrey Jack cheese3 unit
- salt and freshly ground black pepper1 unit
- garlic2 clovessmashed and minced
- Olive oil1 unit
- tbs unsalted butter3 unit
- hamburger buns4 unitsplit and toasted
- Melted butter1 unit
Method
1
Heat 2 tbs olive oil in a large skillet over medium high heat. Add garlic and onion and cook until garlic is golden.
2
Combine cheeses, bacon, cooked onion and garlic, and butter. Set aside.
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 3/4 inch thick. Set aside while you heat your trusty charcoal grill (not with that solvent stuff).
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. (Contrary to popular belief, it is safe to have medium-rare burgers. Screw the feds for planting all those ideas in your heads.)
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.