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.
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
- 1 1/3 lb ground beef
- 3 slices bacon, cooked to a crisp and crumbled
- 1/2 cup Sargento shredded double cheddar cheese
- Salt
- Pepper
- Worcestershire
- 4 hamburger buns (our current favorite)
- Fixins of your choice: lettuce, tomato, onion, pickles, mayo
Instructions
- Heat grill to medium-high heat.
- Combine cheese and crumbled bacon in a bowl, set aside.
- Divide ground beef into 4 equal portions and divide each portion in half.
- Form each ball of ground beef into a patty. Top with 2-3 Tbsp cheddar-bacon mixture and a second patty.
- Pinch the patties around the edges to seal well and lightly press into a uniform burger patty.
- Season with salt, pepper, and a dash of Worcestershire.
- Cook on the grill 4-5 minutes each side, until cooked to desired doneness.
- Assemble on buns with the fixins of your choice.
Notes
Yields: 4 servings
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.