Yields: 4 large burgers
Prep time: 20 minutes | Cook time: 10-15 minutes
Ingredients
The Burger Patty:
- 2 lbs (900g) Ground Beef (80/20 lean-to-fat ratio is best for juiciness)
- 1 tbsp Worcestershire sauce
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt and black pepper to taste
The Filling:
- 4 oz Cream cheese, softened
- 1 cup Sharp cheddar cheese, shredded
- 2-3 Fresh jalapeños, finely diced (remove seeds for less heat)
- 4 slices Cooked bacon, crumbled (optional)
Toppings & Assembly:
- Extra jalapeño slices (for the top)
- Hamburger buns (Brioche works great)
- Lettuce, tomato, and red onion
- Garlic aioli or mayo
Instructions
1. Prepare the Filling
In a medium bowl, mix the softened cream cheese, shredded cheddar, diced jalapeños, and crumbled bacon until well combined. Roll the mixture into 4 small balls, then flatten them slightly into discs. Place them in the freezer for 10 minutes to firm up; this makes stuffing much easier.
2. Season the Meat
In a large bowl, gently mix the ground beef with Worcestershire sauce, garlic powder, and onion powder. Do not overwork the meat, or the burgers will become tough. Salt and pepper should be saved for the very end, just before hitting the grill.
3. Stuff the Patties
Divide the beef into 8 equal portions. Flatten each into a thin patty. Place a chilled cheese disc in the center of 4 patties. Place the remaining 4 beef patties on top and pinch the edges firmly to seal. Ensure there are no cracks, or the cheese will leak out while cooking.
4. Grill to Perfection
Preheat your grill or cast-iron skillet to medium-high heat. Season the outside of the patties generously with salt and pepper.
- Place the patties on the grill.
- Cook for about 5–7 minutes per side.
- Avoid pressing down on the burgers with a spatula, as this will squeeze out the juices (and the cheese!).
- During the last 2 minutes, place extra jalapeño slices on top of each burger.
5. Assemble
Toast your buns lightly on the grill. Spread garlic aioli or mayo on the bottom bun, add lettuce and tomato, then place the stuffed patty on top.
Pro Tips for Success
- The Seal: The most important step is pinching the edges of the beef together. If the seal is weak, you’ll end up with a “cheese explosion” on your grill.
- Resting: Let the burgers rest for 3–5 minutes after taking them off the heat. This allows the juices to redistribute and the molten cheese inside to set slightly so it doesn’t scald you on the first bite.
