These bacon cheddar stuffed burgers are FIRE. Some links in this article are affiliate links that may earn me a commission if you purchase through them.
Eh, it’s never too late (or in my opinion, too cold!) to barbecue. And for those of us in the north, barbecue means cooking something on the grill.
For Labor Day, we had a feast all weekend long. On Saturday we hung at a friend’s house and ate their food, but the rest of the weekend, it was us cooking.
Sunday featured Mister Man’s most favoritest yummy marinated steak ever – and I’ll admit to being sort of biased, but I still agree. It was great with my roasted fingerling potatoes and Mister Man’s choice of butterscotch brownies.
And yesterday? Yesterday was Midwestern heaven with bacon cheddar stuffed burgers and beer boiled bratwurst. And of course we had a couple brownies left over, so we had to eat those, too.
Plus my friend made the most delicious banana cream pie that wellll let’s just say that banana cream pie is not generally my thing, but this was awesome. And I will figure out how to recreate it, if only to be able to share it with you.
But now, let’s just focus on those bacon cheddar stuffed burgers. This was also a Mister Man idea from awhile ago, and it’s one of those things that’s so super easy, but looks and tastes awesome.
We’ve made it a few times for friends and gotten just rave reviews.
What ground beef should I use for burgers?
This is always the perennial question, but I prefer 82% or 85% lean ground beef.
Why? If you go with anything more lean, your burgers get dry. Dry, overcooked burgers are the worst.
Fat gives your burgers flavor, and it keeps them moist. Yes, much of the fat will cook out from your burger, too.
I also get good quality ground beef because you can truly taste the difference. Now is not the time to find the cheapest ground chuck out there, but you don’t need ground sirloin either.
If you can, get the meat straight from your butcher, whether that’s from a local butcher specializing in meat or your grocery store’s butcher counter. Fresh ground beef tastes better.
And who doesn’t love those pretty white butcher paper packages?
What cheese should I use for bacon cheddar stuffed burgers?
I mean, cheddar is the obvious answer, right? I like a sharp cheddar that has plenty of flavor for these cheesy stuffed burgers.
That said, you can get creative. This would be fantastic with gruyere or goat cheese or even blue cheese, for those who love that.
Whatever cheese you get, find one with a lot of flavor. And I do not suggest low fat or fat free cheese.
Why should I shred my own cheese?
Block cheese is just cheese. The preshredded stuff has additives that keep it from sticking together.
I find it has a chalky taste that I don’t like, and it doesn’t melt quite as well. But you can use it if that’s your preference.
What’s the best way to shred cheese?
To shred cheddar, I place it in the freezer for 10 or so minutes. This makes it just a little more solid, and it shreds without breaking apart as much.
My favorite way is to simply use my food processor with the shredding blade. It’s fast and makes consistent shreds.
However, I often simply use a box grater or my coarse cheese grater. It takes a little more effort, but it works just fine.
Once you shred your cheese, make sure you keep it chilled until you use it. Cheese melts readily, and you don’t want clumps.
Do I have to use bacon?
While bacon and cheddar make for an amazing cheeseburger, you do not need to use bacon if you don’t like it or don’t eat it. In fact, I often substitute turkey bacon when I make this, and it tastes just as delicious.
Alternatively, you could add other flavors to your stuffed cheeseburgers. Try sauteed mushrooms or jalapenos or grilled onions.
The is a recipe for a base of flavors, but have fun with it and make them your own. Feta and kalamata olive stuffed burger anyone?
How to Make Bacon Cheddar Stuffed Burgers
Cut up your uncooked bacon into matchstick size pieces, then place them into a cold pan and turn the heat to medium high. Cook the bacon, stirring occasionally, until it’s crispy.
You want your bacon slices to be 1/8 to 1/4 inch wide. Once they finish cooking, set them aside to drain.
Shred your cheddar as noted above and set aside to keep cool.
Make eight thin patties from your meat, with four of them being slightly larger in diameter than the other four. Place one quarter of the bacon and cheddar into the middle of each of the four smaller patties.
Place the larger patty atop the smaller patty. Pick the new patty carefully and crimp around the edges to get them to seal.
You don’t want any bacon or cheddar hanging out or it will burn. I then go around the side of each burger to push the crimped edges in and reform it gently into a “perfect” (in my world) burger shape.
Alternatively, I place the two patties into the burger press I bought my husband a couple years ago. It works so easily to make a perfect patty every time!
After that, simply heat up your grill as you normally do, then plop your burgers on and cook them just the same as you do every other burger.
I cook on a preheated grill with the two outside burners (yep, gas) on medium and the inside burner turned off. I grill it for six or so minutes on one side then flip to the other side for another four or five minutes, and it’s done.
That makes for a perfect lightly medium burger. Adjust your cook times to come up with the perfect patty doneness for your liking.
Who knew it was so easy to impress your friends?
Save this bacon cheddar stuffed burger for your next grill night!
- 1 lb ground beef
- 1/2 c shredded cheddar
- 4 slices bacon, chopped into matchsticks
- 1-2 T buttermilk dressing mix
- Cut uncooked bacon into matchsticks, and place into a cold pan. Turn heat to medium high and cook until crispy, stirring periodically.
- Remove from heat and drain bacon.
- Shred cheddar and set aside.
- Make eight thin patties, with four slightly larger in diameter than the others.
- Place a 1/4 of bacon and cheddar in the middle of the four smaller patties.
- Place larger patty atop each smaller patty. Crimp around edges to get them to seal, then gently shape again.
- Heat grill to medium heat. Grill six minutes on the first sidde, then flip and cook four minutes on the second side for a medium burger. Adjust times for more or less rare burgers.
While this tastes amazing with bacon and cheddar, use the same strategy to make all manner of stuffed burgers from jalapeno and pepperjack to sauteed onion and mushroom with Swiss. The sky is the limit here.
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Nutrition Information:Yield: 4 Serving Size: 1 burger
Amount Per Serving: Calories: 455Total Fat: 32gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 129mgSodium: 471mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 38g
This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.