Stuffed Cheddar Bacon Cheeseburgers

in Beef, Burgers & Sliders, Cookouts & Picnics, On the grill

Stuffed Cheddar Bacon Cheeseburgers

The question isn’t cheese or no cheese, it’s cheese on the outside or cheese on the inside?

We don’t really buy ground beef very often. And when we do, there’s a 95% chance that it’s going to be turned into burgers. To help save on our grocery budget, we’ve started purchasing our meats from a local farm. They use sustainable and humane farming practices and their grass-fed/free-range organic meats cost less per pound than nearby grocery stores.

The poultry and pork are delivered monthly, the beef all at once. With that beef delivery came 32 pounds of ground beef. Thirty. Two. Pounds. Of a meat we rarely buy. I knew exactly what we’d get but as I was putting package after package (after package after package!) into the deep freezer, I could only think one thing: that’s a lot of burgers. That’s 96 burgers, actually.

So we’ve decided to make burgers once a week, maybe twice, with the goal of never eating them the same way twice. We started with these stuffed bacon cheeseburgers.

Stuffed Cheddar Bacon Cheese Burgers

It’s a fun, juicy (and just a little messy) way to eat burgers. I had to cut one in half just so I could see what the insides look like. Big surprise – it looks exactly like melty cheese and crumbled bacon :)

Stuffed Cheddar Bacon Cheeseburgers

A fun way to serve your favorite juicy burger: stuffed with cheddar cheese and bacon.

Ingredients

Instructions

  1. Heat grill to medium-high heat.
  2. Combine cheese and crumbled bacon in a bowl, set aside.
  3. Divide ground beef into 4 equal portions and divide each portion in half.
  4. Form each ball of ground beef into a patty. Top with 2-3 Tbsp cheddar-bacon mixture and a second patty.
  5. Pinch the patties around the edges to seal well and lightly press into a uniform burger patty.
  6. Season with salt, pepper, and a dash of Worcestershire.
  7. Cook on the grill 4-5 minutes each side, until cooked to desired doneness.
  8. Assemble on buns with the fixins of your choice.

Notes

Yields: 4 servings

Adapted from Sargento Cheese

Estimated time: 20 minutes

This post was sponsored by Sargento Cheese. Confections of a Foodie Bride has partnered with Sargento to share recipes highlighting their cheeses. I was compensated for the ingredients used and my time. As always, all opinions are expressed are mine.

23 comments… add one

  • these are genius! I love love LOVE the concept of these burgers! quite frankly, anything with cheese has my vote.

  • Cheese on the inside, for sure! My husband, the weirdo, doesn’t like cheeseburgers. Don’t ask how we wound up married, sometimes I’m still not sure. But I do think cheese is best served inside the burger… Oh yum!

  • These look incredibly delicious! My husband LOVES cheeseburgers and would definitely love these!

  • Woah, 32 pounds of ground beef will definitely keep you busy for a while! We stuffed cheese in bison burgers once but have never tried it with beef (and bacon!) – yum!

  • what a nice solution to your bacon sliding off your burger problem. I grew up eating burgers every single saturday night. Some think it’s gross, I think there is joy in repetition and peace in knowing what is for dinner. Seriously after running around all day on a busy Saturday, little league, home projects, shopping, yard work, it’s nice to know that you don’t have to worry about what’s for dinner. You may have been trying to be funning by stating that you are eating burgers once or twice a week…but I’m telling you, pick which day of the week it’s going to be and you may just LOVE it.

  • Omg, I want!! That burger looks amazinggg! Definitely keeping this recipe if thats ok :)

  • Somehow as a child I HATED cheese on my burgers. But then I saw the light and I too agree that I have to decide whether to stuff or top my burgers with cheese, and then the question is, what kind??

  • oh boy…my husband would LOVE these!!

  • I’ve really come to appreciate the stuffed burger (try stuffing it with brie. You will die of happiness.) and I think it’s SO COOL that you get your meat straight from the farmer. That’s how you know it’s good quality stuff. I’m excited to see what other burger variations you try!

  • This looks amazing! I have a great bean recipe that I will eventually post that has ground beef, also you could do stuffed peppers.

  • At my house, the answer to the question, “Cheese on the inside or on the outside?” would be, “Both please!” What can I say. We really love cheese. I can’t wait to try this the next time we grill hamburgers.

  • Yummmm so good. One of my favorite places for burgers, sliders really, is called Mark in New York and they put the bacon in the burgers too – but the cheese is the next amazing step!

  • MrsD05

    That sounds really good. I’ll have to try that.

    May I suggest something that would make me the happiest woman in all of South Carolina? Since you’re trying to make 96 different kinds of burgers do you think you could try to copy cat Red Robin’s Bonsai burger. We have a Red Robin in my general area, but it is about 1 1/2 hours round trip. With gas being what it is (not to mention that Red Robin is kinda pricy) that adds up quickly.

    Pllllllllllllllllleeeeeeeeeeeeeeeeaaaaaaaaaaaaaasssssssssssssssssseeeeeeeeeeeeeeeeeeeeeee?

    • @MrsD05 – I haven’t been to Red Robin so I had to pull up their menu. That burger is *super* similar to one we actually made the other night, only I wasn’t 100% happy with it so we’ll try again next week, probably. I’ll be sure to post it when are :)

  • Christine

    That looks really yummy and with my husband’s strong desire to grill every night, I could use a few new ideas. Which farm do you get your meat from? We live in Houston and are interested in doing that too. Thanks!

    • @Christine – we order from Texas Grass Fed Beef, through Georgia’s Farm to Market (they’re owned by the same people).

  • I love your burger-a-week idea and can’t wait to see what else you come up with. We’re big burger fans too (though usually turkey) and I always love coming up with new variations!

  • In my neck of the woods we call this a Juicy Lucy! It’s a south minneapolis specialty! This one specifically is a Pig-Pen Juicy. But there is also the hawaiian (which involves pineapple), one stuffed with cream cheese and olive, and a marinara/mozzerella/pepperoni combo! And dozens of others!! I love Juicys!

  • Yup, that’s a BURGER :)
    Gonna try this recipe for sure.
    Yeah for sustainability and local food :)
    I purchase vegetarian fed, hormone free, antibiotic free ground beef. (Local not always an option, but markets here have veg.fed all the time.)

    The Souper

  • Count me in! These cheeseburgers look off the charts delicious! Congrats on the top nine… well deserved!

  • I will surely make these this summer! They look delicious. Now I just need to get around to cleaning my grill out from its winter hibernation…

  • Pietro

    This burger could be my next Thurday couch partner!

  • I’d say that stuffed bacon cheddar burgers is a good place to start tackling all that ground beef!! Oh my this looks delicious. One of my favorite stuffed burgers recipes uses monterey jack and roasted poblano peppers in the middle – a tasty little surprise! Good luck on the mission to not repeat recipes! As a burger enthusiasts, I’m really looking forward to reading about them.

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