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Stuffed Bacon Cheeseburgers

    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, mustard, 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. 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 avocado.