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These beef burgers stuffed with bacon and cheddar are juicy and perfect for summer grilling! Pile them high with lettuce, red onions and tomato and you have a cheeseburger that is nothing short of epic!
Happy National Cheeseburger Day!
Did you know there is a ‘national’ celebrate {insert something random} day for almost everything? I kid you not. Like, literally, EVERYTHING.
Think of the most artitrary thing, event, food, ingredient, task, chore, person… more than likely, there is a day dedicated to celebrating it/ them. Nationwide. Not sure, however, all the ‘celebrate this’ days are on your side. Get it… the “nationwide is on your side” commercial jingle. Yes, I am aware that I’m a huge dork. I’m perfectly comfortable with this character flaw attribute.
Anyways, don’t believe me about the national celebration days? Here are a couple examples:
*National make your bed day – September 11th
*National your husband makes dinner day – November 6th (I’m toe-oohh-ohhh-tally celebrating this. I already penned it in my calendar. And I told Boy about this day a while ago, so he has NO reason to be unprepared.)
In case you are reading this and thinking to yourself: “Oh dear lord, I hope she isn’t going to blog about making her bed, mowing the grass, or whatever random national holiday it happens to be on her future posts”. As Bob Marley says, “Don’t worry, about a thing…” I won’t be writing about anything silly like that. Unless you suffer from insomnia and need help falling asleep. In that case, send me an email and I will be more than happy to help put you into a deep comatose-like state.
I will, however, post recipes for some of the national foodie days, like today for example. National Cheeseburger Day! I mean really, how could I not post for THIS holiday? Who doesn’t love diving mouth, open wide, first into a fat, cheesy burger? So juicy you need more than one napkin to wipe the shmutz off your chin.
Considering it is a national holiday and all I couldn’t just post any plain ‘ole cheeseburger. I had to step my game up a notch. So I started with grinding my own burger meat. You did read my last post on how to grind your own meat, right?
Then I decided I wanted to stuff the burger with the cheese and top it with more cheese. Because, if you ask me, the more cheese the better. Not one to leave well enough alone, I added cooked bacon to the cheese stuffing mixture. But that should not surprise you, I would add bacon to my cereal… if I ate cereal.
These burgers were so darn good. I actually ate TWO in one sitting. They are so moist you literally can’t have just one. Even if your tummy is telling you that it’s happy and full, you will not be able to stop your hands from reaching for another (and quite possibly another after that).
This addictive, crack like quality, comes from grinding your own meat. So if you have not done so already, stop reading this post and read THIS post first… then come back to this recipe of course.
As far as the stuffing mixture, feel free to switch it up. Use blue cheese instead of cheddar, replace bacon with prosciutto, or make a veggie filling with sautéed peppers, mushrooms, and onions… use your imagination because stuffed burgers have no rules. They are rebels without a cause and they make no excuses for being stuffed to the gill with whatever your heart desires.
I normally make stuffed burgers by making two 3 ounce patties, place my filling in the middle of one and topping that with the other patty. But I came across a different method for stuffed burgers on one of my favorite food blogs, TheKitchn, and I wanted to give it a try.
The method is neat, and it does produce a stuffed burger, but it is not totally necessary. If you like your way of making stuffed burgers, by all means, stick with your tried and true way. In all honesty, I’ll probably go back to my old way of doing it. But I like to try new techniques in the kitchen, because you never know… it might be inspiring, a simpler process, or produce something mind blowing.
Now go grind your own meat, if you haven’t already, or be lazy and use pre-ground beef. But DO join me in celebrating National Cheeseburger day.
-xoxo-
Cheyanne
Table of Contents
Bacon & Cheddar Stuffed Cheeseburgers
Ingredients
- 3 ½ Pounds Ground Meat
- 8 Slices Bacon – cooked just through and finely diced
- 1/3 Cup Shredded Cheddar Cheese (or cheese of your preference)
- 1 TBS Worcestershire Sauce
- 1 ½ tsp Garlic Powder
- 1 ½ tsp Onion Powder
- Salt & Pepper – to taste
- 11 Slices Cheddar Cheese (optional)
Instructions
- Place a large sheet of parchment paper (about the size of a sheet pan) on a clean work surface.
- In a mixing bowl add: Bacon, Shredded Cheese, Worcestershire, Garlic Powder, Onion Powder and Pepper. Stir to combine.
- Remove your meat from the refrigerator and place in the center of the parchment, length wise.
- Using the parchment paper as help (lifting up sides, rolling, and pressing together), form the ground beef into a log about 3 ½’’ wide.
- Using your fingers, form a deep ‘trough’, or divot, down the center of the log to place your bacon-cheese filling.
- Sprinkle the bacon-cheese mixture into the trough you just created.
- Using the parchment paper again, roll the filled ground beef log to encase your filling.
- Place the log, wrapped in the parchment, in the freezer for 30-45 minutes.
- Remove the stuffed ground beef log from the freezer and place on a clean work surface.
- Cut 6 oz. (I used a scale, but you can definitely eye-ball this. Each should be cut roughly 1 ¾’’ wide) portion burgers from the log.
- Place a clean piece of parchment paper on a full size sheet pan.
- In your hands, gently, press each burger together while tucking the filling inside, to make it a little prettier. **DO NOT pack the ground meat too tightly, this will produce a tough, dry burger** Place each formed burger onto your parchment lined pan.
- Wrap your sheet pan in plastic wrap and place in the refrigerator for at least 30 minutes, or until you are ready to grill.
- When you are ready to start cooking your burgers, preheat your grill to medium high. While your grill preheats, set your sheet pan of formed burgers on the counter and allow them to come to room temperature for 30 minutes.
- Grill burgers 3-4 minutes. Flip them and grill for 2-3 minutes. Top with a slice of cheese and continue to grill for an additional minute. THIS WILL PRODUCE A MEDIUM COOKED BURGER… adjust times to obtain a burger cooked to a different temperature.
- Allow burgers to rest for 2-4 minutes before serving.
- Serve with Slices of: tomato, onion, lettuce, cooked bacon, avocado. Condiments: ketchup, mayonnaise, mustard, BBQ sauce. Really, whatever your burger loving heart desires.
Notes
Nutrition
Did you make this recipe?
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Eric Linthicum
Looks amazing. MUST TRY!
Cheyanne Bany
Eric,
Yes, you must try! They are juicy, cheesy, and bacony… everything a burger should be! Cheers!