Who doesn’t love cheese and bacon on their burgers? Why not stuff it inside the burger instead? It tastes so much better that way! And they’re smothered in Worcestershire Sauce. Need I say more?
- 4 oz pepper jack cheese*
- 4 oz smoked Gouda cheese*
- 8 oz bacon/turkey bacon
- 2 pounds lean ground beef
- 8 hamburger buns
- Worcestershire sauce
- Tomato, lettuce, red onions, or your favorite burger toppings
* I made 4 pepper jack and 4 smoked Gouda burgers, but you can do all pepper jack or all smoked Gouda if you like. Or pick any cheese you love.
1. Cut the cheeses into small pieces, the smaller the pieces the better they melt. I didn’t cut mine small enough, and the Gouda didn’t melt well in chunks that large. Cook the bacon in a large skillet or grill plate over medium-high heat. When crispy, remove to a plate covered with paper towels. Cut or tear the bacon into small pieces, about the same size as the cheese.
2. Divide the cheese into 8 even piles, 4 piles of pepper jack and 4 piles of smoked Gouda. Divide the bacon into 8 even piles. Divide the ground beef into 8 even pieces.
3. Place 1/8 of the ground beef onto a cutting board. Using your hands, press the beef into a patty about 1/4 inch thick. Place a pile of cheese and bacon into the middle of the patty. Bring the edges of the patty into the center and seal the top completely. Repeat with the remaining ingredients.
4. Place the patties onto a plate, seam side down. Generously coat with Worcestershire sauce. Allow the patties to sit and absorb the Worcestershire sauce for 10 minutes.
5. If you’re cooking the burgers indoors like I did, place a grill plate on to the stove and raise heat to medium-high. I cooked my bacon on the grill plate so that I could cook the patties in the bacon grease – I couldn’t resist : ). Cook the patties until they are deep brown but not burned, about 10 minutes, flip, and repeat. I like my burgers medium-rare, feel free to cook your burgers longer. If you’re cooking outside, prepare your grill as usual.
Remove from heat, place on a bun, and top with your favorite toppings
Recipe found on Grilling 24/7