Stuffed Bacon and Cheddar Burgers
Stuffed Bacon Cheddar Cheese Burgers are easy to make and grilled to perfection. These super juicy burgers have bacon and cheddar stuffed inside for deliciousness in every bite.
Servings: 4 burgers
Ingredients
- 1 ½ pounds Ground Chuck
- 1 cup Cheddar Cheese shredded
- 6 to 8 slices bacon chopped, (I use kitchen scissors to cut)
- salt to taste (add just before grilling burgers)
- ½ teaspoon pepper to taste or to taste
- ½ teaspoon garlic powder optional (or to taste)
Instructions
- Combine ground chuck, shredded cheese, bacon in a bowl. Form into 1-inch thick patties. Make a slight indention in the middle if desired.
- Garlic, salt, and pepper to taste (make sure not to add salt to the patties until just before grilling)
Grill Cooking Instructions
- Preheat grill to 250 degrees.
- Place burgers on the direct heat side of the grill until you have nice grill marks then move to indirect heat and cook for 3 to 5 (total) minutes on each side. (See doneness notes for cook times below)
- Remove from grill to a plate. Let burgers rest for 5 minutes before serving.
Stovetop Cooking Instructions
- Heat a large skillet, griddle, or cast-iron pan to medium-high heat When the pan is hot, carefully place patties in the skillet (leaving some space between patties). Cook the burgers until nicely seared and they are browned halfway up the burger.
- Flip the burgers and cook until done.
Notes
- Keep the meat cold until ready to form the patties and cook. The cold fat inside the burger will expand while cooking on the heat and make delicious pockets of flavor inside.
- Do not overmix the beef mixture: lightly but thoroughly mix in the ingredients.
- When forming patties do not overpack. This will create a dense burger. Run cold water over your hands to keep the meat from sticking, form a lightly-packed ball and then press down to a 1-inch thickness. You can use a burger press or any type of lid. A peanut butter, sour cream, or yogurt lid (when you are done with the product) works nicely. Then lightly smooth out the edges with your thumbs if needed.
- To cook evenly, create an impression or shallow dimple in the middle of the patty when cooking on the grill. If you are cooking inside on a griddle or cast-iron pan, make more of a hole in the center of the patty to cook at an even rate.
- Indirect heat: Get nice the outside crispy with nice grill marks on each side of the burger on direct heat and then move to the cooler, indirect heat side of the grill. This will give a nice crunch to the outside and a tender juicy inside.
- Don't press down on the burger patty with a spatula when cooking. This will squeeze out all those tasty juices produced by the fat in the burgers.
- Using a digital thermometer is the best way to know the exact temperature of the burger. This will ensure correct doneness.
Medium burgers (warm, pink-center): 7 to 8 minutes total (140 to145°F)
Medium-well (hot, slightly pink center): 9 minutes (150-155°F)
Well-done burgers (brown all the way through): 10 minutes total (160 to 165°F) The USDA recommends cooking ground beef to an internal temperature of 160°F (well done).
Nutrition
Serving: 11 serving | Calories: 538kcal | Carbohydrates: 1g | Protein: 36g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Trans Fat: 2g | Cholesterol: 152mg | Sodium: 292mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 4mg
Find it online:
www.soulfullymade.com/stuffed-bacon-cheddar-burgers/