By Tracey
Stuffed Cheddar Bacon Cheeseburgers
adapted from Sargento Cheese
Ingredients:
- 2 slices bacon
- 1 1/3 – 1 1/2 lb ground beef (I used 85% lean)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon worcestershire sauce
- 1/2 cup shredded cheddar cheese
- 1 scallion, minced
for serving:
- 4 hamburger rolls
- lettuce, tomato, onion (or whatever toppings you like)
Directions:
In a skillet over medium-low heat, cook the bacon until crispy. Drain on paper towel lined plate then crumble when cool enough to handle.
To make the burgers: Combine the ground beef, salt, pepper and worcestershire sauce. Gently mix until combined, but don’t overwork. Divide into 4 equal portions, then divide each of those portions in half. Form each portion into a thin patty. Top one of the patties with about 2 tablespoons of cheese, 1/4 of the crumbled bacon, and 1/4 of the minced scallion. Press a second patty over the filling and pinch the edges to seal completely. Gently shape into a burger, about 3/4 to 1 inch thick. Repeat to make 4 stuffed burgers. Use your thumb to make an indentation in the center of each patty (this will keep the burgers from puffing and swelling in the center as they cook).
Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates). Place the burgers on the grill (the side with the indentation should be facing up) and cook for about 4-5 minutes. Flip the burgers and cook for about 4-5 more minutes, or until they are cooked to your desired doneness.
Grill the rolls lightly, if desired, then serve the burgers on the rolls with your desired toppings.
