Monday, November 3, 2008

Stuffed Bacon Cheeseburgers

Cook Time: 12 min
Level: Easy
Yield: 4 burgers


* 1/2 cup shredded Monterey jack
* 4 slices cooked bacon, chopped
* 1 pound ground chuck
* Kosher salt and freshly ground black pepper
* 4 large hamburger buns, split
* Ketchup, mayonnaise, and mustard, for serving
* Lettuce, sliced tomato, onion, and avocado, for serving


Combine the jack cheese and chopped bacon in a bowl. Put the beef in
another bowl and season with salt and pepper; use a rubber spatula to
mix it in. Flatten 1/4 of the meat mixture in the palm of your hand.
Squeeze together about a tablespoon of the cheese and bacon mixture to
make a little nugget; put it in the center of the ground beef. Bring
up the sides of the patty over the filling, making sure the cheese is
completely covered by the meat. Flatten slightly for a nice patty
shape. Set them side by side on a platter in the refrigerator while
preparing the grill.

Place a large grill pan on 2 burners over medium-high heat or preheat
an outdoor gas or charcoal barbecue and get it very hot. Brush the
grates with oil to keep the burgers from sticking. Grill the burgers
for 8 minutes per side for medium. (The USDA recommends cooking ground
beef until it is no longer pink and the internal temperature is 160
degrees F.) Remove the burgers to a clean side plate while you toast
the buns.

Rub the grill rack with more oil and place the buns cut-side down,
toast for 1 minute. Serve the burgers with your favorite condiment and
any garnish you like, such as lettuce, sliced tomato, onion, and/or

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