Stuffed Burgers
A stuffed burger hides a pocket of melted cheese, bacon and garlic inside the patty, so every bite can turn out a little different. Two thin patties are sealed around a filling of pepper jack, Monterey Jack, crumbled bacon and garlicky onion bound with butter. Ground chuck at 80/20 keeps the meat juicy on the charcoal grill, and buttered toasted buns finish it. Check doneness in the meat, not the filling.
Instructions
Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the garlic and onion and cook until the garlic turns golden.
In a bowl, combine the two cheeses, the bacon, the cooked onion and garlic, and the butter. Set the filling aside.
Divide the meat into 8 equal patties. Press an indentation into the middle of each one and place a dollop of the cheese mixture in the dent.
Set one patty on top of another with the filling sandwiched between them, and press down until the patty is about ¾ inch thick. Let the patties rest while you heat a charcoal grill, and avoid lighter fluid.
Brush the patties with olive oil and season both sides generously with salt and freshly ground black pepper. Grill them, turning often, until an instant-read thermometer pushed into the meat rather than the filling reads your preferred temperature, at least 160°F.
Brush the cut sides of the buns with melted butter. Set each patty on a bottom bun, cap it with the top half, and serve warm.
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